Beer Forum

Okay, so I've just cold crashed the vanilla chocolate stout and am going to get it under pressure with 25/75 beer gas.

By my calculations using the Draft Beer Quality Manual, to obtain 1.9 volumes of CO2 at 38*F I will need to put it under pressure at 63.7psi.

a = (b + 14.7)/c – 14.7

a = gauge pressure of the blended gas; in this case, a is our unknown
b = ideal gauge pressure of straight CO2, in this case, b = 4.9
c = %ofCO2 intheblend;inthiscase,c=0.25

a = (4.9 + 14.7)/0.25 - 14.7û
a = 19.6/0.25 - 14.7
a = 78.4 - 14.7
a = 63.7

Okay Spider and Oz, take a break here cause I can't talk too slow and that pisses off the rest of the soldiers. Get a few big breaths and we're off.

So, now that I have the ideal serving pressure I need to make sure that the kegging system lines are balanced. Careful, y'all,here come some more numbers.

3/16 vinyl tubing - 3 lbs resistance
Approx. 4 feet raise - 1/2


L = (P – (H * .5) – 1)3
L= (63.7 - (4*0.5) -1)36
L = (63.7 - 2 -1)/3
L =. 20.2 feet of beer line needed to tap from corney


That just seems like a very long beer cable IMO. Thoughts??

This post was brought to you by the fine makers of Ambien so, if all fucked, well suck it JP

If a normal draft line is about 5-6 feet for 12-15 psi, why wouldn't 4x the pressure mean 4x the line length? You are running 64 psi, after all. I'm assuming this is why special faucets are made for this application.

Cody wrote:If a normal draft line is about 5-6 feet for 12-15 psi, why wouldn't 4x the pressure mean 4x the line length? You are running 64 psi, after all. I'm assuming this is why special faucets are made for this application.

Gotta admit I didn't think of it like that. And that is why the stout faucets have the restricter plate. Thanks for the feedback.

You got it.