Serving pressure versus storage pressure.

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PaulCa

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So I'm learning the ways of the keg, slowly. Presently the problem is finding the right pressure. I started with 30 psi for 2 days with one of those days in the fridge. Then I dropped it to 10psi and tried to pour a drink a few hours later and got a glass of foam that more or less was flat once it returned to liquid.

It took me a while to realise most of this was due to the serving pressure being too high. On advice I found "out there" I dumped all the pressure and opened the regulator until I got a nice liquid pour down the side of the glass with enough pressure to create a head near the end by "dribbling" it.

Looked at the CO2 pressure and it read about 2-3psi.

The question is, if I store the beer at 2-3psi will it decarbonate and go flat? When I looked up the chart for volumes of CO2 and style I got 9-10psi as the carbonating pressure.

I've taken to leaving the pressure at 10psi overnight, and dumping it when I want to pour a few beers for a few hours. Seems an awful waste of CO2.

So either I store it at 2-3psi or I will have to fit a much longer serving line. Currently it's about 6 inches long.

Oh... the fridge keeps the beer around 4-6C.
 
My corny's are gaed to between 20psi and 30 psi ( depending on style of the beer ) and left in a fridge for a week or so.
When it comes to serving I release the pressure to get around 3psi. Seems to work for me. I usually have 5 cornys on the go, only 3 at once can be served but I swop between them all depending on what beer I fancy. That serving pressure is left on all the time. ( regularly checking for any signs of gas leakage )
 
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