Brewing Master

Question:

Actually What I was thinking was Enter the psi you used Enter the temperature you are carbonating  / storing at Calculated carbonation level is ? I was think that many newbies who come here and ask " I used 35 psi at 33* F and I get all foam , is my beer contaminated ? " Playing around with Promash by pushing alot of buttons I can tell that under those circumstances the CO2 volume would be 4.8… way over carbonated for most styles. I use the constant applied CO2 method… low pressure long wait..never get in a hurry just relax have another brew from a different keg. ITs close but you still have to enter many factors… I like the style reference – Hide quoted text — Show quoted text – http://hbd.org/cgi-bin/recipator/recipator/carbonation.html You mean like that?? Do any of the computer brewing programs have a way to calculate the level of carbonation based on temperature and CO2? I know in Promash you but  the desired level in and it calculates the psi needed based upon the temperature. I am curious because I think it would be interesting to have a tool to help people understand why beer is so foamy when they use 30 psi at near 30*plus F beer even though they later vent it Standard for the most carbonated beers is around 3.0 playing around with promash I get about 4.7 at 33*F bumping up the temperature to 45*F  you get 3.8  to get below 3.0 you have to get the temperature up to 60*F

Response:

Do any of the computer brewing programs have a way to calculate the level of carbonation based on temperature and CO2? I know in Promash you but  the desired level in and it calculates the psi needed based upon the temperature. I am curious because I think it would be interesting to have a tool to help people understand why beer is so foamy when they use 30 psi at near 30*plus F beer even though they later vent it

That will not be given to you by a computer program. Beer is going to be foamy from the tap for a couple of reasons.  One, the cobra head or faucet was not opened 100%.  Another, the dispensing hose has not been calibrated for the pressure (CO2 volumes is based upon pressure and temperature). Third, the dispensing hose is not restrictor type and therefore is not creating any pressure drop. Beer will be foamy in the keg for a few reasons also.  One, you shook the keg.  Another, the keg was carbonated at high psi, and then vented.  In this case if the regulator was 30 psi, and you vent all the gas (in a full keg), in a few hours, enough CO2 will come out of solution to reach an equilibrium.  In a small headspace, the pressure drop will be very little, in a larger headspace, it will increase.  So 30 psi would become say 25 psi in our example.  If you have the keg at 33 F and want 3.0 volumes (see below), then your beer needs to have been carbonated to an equilibrium point of 13.5 psi, and your regulator need to be set at that pressure after the carbonation equilibrium is reached. (You also would need about 6 3/4′ of restrictor (3/16") dispensing hose) The only way to be sure you are carbonating as you truly desire is to build or buy one of these http://hbd.org/carboy/kegpresstester.htm Standard for the most carbonated beers is around 3.0 playing around with promash I get about 4.7 at 33*F bumping up the temperature to 45*F  you get 3.8  to get below 3.0 you have to get the temperature up to 60*F

Simple solution, use another PSI setting.  If you desire 3.0 volumes then If Promash isn’t giving you what you desire, try http://hbd.org/cgi-bin/recipator/recipator/carbonation.html Cheers, Mike

Response:

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html You mean like that?? – Hide quoted text — Show quoted text – Do any of the computer brewing programs have a way to calculate the level of carbonation based on temperature and CO2? I know in Promash you but  the desired level in and it calculates the psi needed based upon the temperature. I am curious because I think it would be interesting to have a tool to help people understand why beer is so foamy when they use 30 psi at near 30*plus F beer even though they later vent it Standard for the most carbonated beers is around 3.0 playing around with promash I get about 4.7 at 33*F bumping up the temperature to 45*F  you get 3.8  to get below 3.0 you have to get the temperature up to 60*F

Response:

Do any of the computer brewing programs have a way to calculate the level of carbonation based on temperature and CO2? I know in Promash you but  the desired level in and it calculates the psi needed based upon the temperature. I am curious because I think it would be interesting to have a tool to help people understand why beer is so foamy when they use 30 psi at near 30*plus F beer even though they later vent it Standard for the most carbonated beers is around 3.0 playing around with promash I get about 4.7 at 33*F bumping up the temperature to 45*F  you get 3.8  to get below 3.0 you have to get the temperature up to 60*F

Response:

CO2 volumes dissolved in water are a function of pressure and temperature. The more of each, the more volumes in solution.  Remember that it will take time for these to stabilize.   The idea is to start with the desired volumes (generally 2 to 3 ) and serving temperature, then you know the pressure that you want your beer stabilized at.  Your 30 psi and 30 degrees F is off the volume chart. I usually want my beer to have 2.5 volumes at about 40 F.  This will stabilize at 12.3 psi ( who has a gauge like that?).  I know that, if my beer is at room temperature – say 70F – I can shake the keg at 28.8 psi ( get real, I use 30 ) and after about 5 minutes of shaking ( sloshing really ) the CO2 will have saturated the liquid.  The regulator may even shut itself off.  When I refrigerate this to 40 F over the next day or so the pressure in the keg will have fallen to about 12 psi and it will be fine. —  Dan Listermann Check out our E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum.  It is my new hobby!

– Hide quoted text — Show quoted text – Do any of the computer brewing programs have a way to calculate the level of carbonation based on temperature and CO2? I know in Promash you but  the desired level in and it calculates the psi needed based upon the temperature. I am curious because I think it would be interesting to have a tool to help people understand why beer is so foamy when they use 30 psi at near 30*plus F beer even though they later vent it Standard for the most carbonated beers is around 3.0 playing around with promash I get about 4.7 at 33*F bumping up the temperature to 45*F  you get 3.8  to get below 3.0 you have to get the temperature up to 60*F

Response: