I have just put in a home draft system, a refrigeration converstion kit in my basement. I'm having some trouble setting the co2 pressure on my system.
I have quite a bit of foam when I draw my beer (I'm using a large american beer 1/4 keg to start out with). I've looked all over the net and find some good information to start out with, but need some more opinions on what to do.
I've seen equations on the net to get a "balanced" system, which when I put all my numbers in I get a target PSI of about 2. Then I look again of charts for keg temps and they say 10 to 12 psi for 34 to 36 degrees. At 10 psi, my pints are almost all foam and the beer has a flat taste to it.
One question I have is, I've set my system to about 3 psi, and I draw beer fine with a good foam 1 inch head and and it takes about 4 seconds to draw a 16oz pint, which I believe is about normal. The beer still does not really taste crisp and correct. At 3 psi into the keg, will my beer go flat sooner since it's not at 10 or 12 psi like some of the articals I've read? It's a fresh 1/4 keg and has about 10 or so draws from it.
Does it just matter that you have co2 for your beer "push" or does the pressure affect the life of fresh beer?
I have quite a bit of foam when I draw my beer (I'm using a large american beer 1/4 keg to start out with). I've looked all over the net and find some good information to start out with, but need some more opinions on what to do.
I've seen equations on the net to get a "balanced" system, which when I put all my numbers in I get a target PSI of about 2. Then I look again of charts for keg temps and they say 10 to 12 psi for 34 to 36 degrees. At 10 psi, my pints are almost all foam and the beer has a flat taste to it.
One question I have is, I've set my system to about 3 psi, and I draw beer fine with a good foam 1 inch head and and it takes about 4 seconds to draw a 16oz pint, which I believe is about normal. The beer still does not really taste crisp and correct. At 3 psi into the keg, will my beer go flat sooner since it's not at 10 or 12 psi like some of the articals I've read? It's a fresh 1/4 keg and has about 10 or so draws from it.
Does it just matter that you have co2 for your beer "push" or does the pressure affect the life of fresh beer?
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