Homebrew Beer Carbonation Chart
How to use this chart
1) Place the beer in a location that is at a constant temperature
2) Attach the CO2 line to the gas side of your keg
3) Set your regulator to the PSI needed for the level of carbonation you wish to achieve (usually 2.5 – 3.0 volumes of CO2)
4) Allow 2 weeks for conditioning
Altitude Correction Factors (feet above sea level):
2000 – add 1 PSI
4000 – add 2 PSI
6000 – add 3 PSI
1) The exact same pressure is required to maintain carbonation in a beer and to dispense your beer. For example, if you carbonate your beer to 2.7 volumes of CO2 and your fridge temperature is 36 degrees F then your regulator should be set to 12 - 13 PSI. Higher pressure would infuse more CO2 into your beer, causing it to foam.
2) You can fast carbonate beer by bleeding off all the air, pressurizing with CO2 to about 25 PSI and shaking the keg. Repeat three or four times and then set the keg aside to rest. Fast carbonating is not an exact science and you may have to play with pressure & time until you get it right.
3) Over charged beer can be fixed by slowly bleeding off carbonation until its just right.
4) This chart can also be used to maintain commercial beer carbonation.
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