The Importance Of Maintaining Draft Beer Pressure
Proper draft beer storage, taste and presentation relies on maintaining constant pressure.
To prevent serving flat beer on tap, constant pressure must be maintained. The best range to make this possible is twelve to fourteen pounds of pressure of carbon dioxide gas. This will maintain brewery fresh taste and carbonation.
When the beer in the barrel is at 38 degrees, it has an internal pressure of 12 to 14 pounds per square inch. When 12 to 14 pounds of gauge pressure is applied to the barrel that is enough to keep all the natural carbonation in the beer and force it through the lines "brewery fresh".
If the pressure gauge is set to low, the natural carbonation will diminish as the keg is dispensed. This will give you flat beer and unhappy beer drinkers. If the pressure gauge is set too high, too much carbonation will be in the beer, giving it an unnatural taste.
The regulator is key to controling the compressed gas system. Carbon dioxide gas pressure is approximately 875 lbs. per square inch at 70 degrees. The regulator must reduce this pressure by regulating the flow of gas from the compressor to the keg.
With the shut-off valve closed, turning the adjusting key of the regulator clockwise will set it at any pressure from 0 to 60 pounds. Watch the pressure regulator.
If the regulator is sluggish and the needle tends to fall downward, this permits a drop in pressure when beer is drawn. This allows for flat beer at the end of the barrel. An overactive regulator, where the needle creeps upward, allows for increasing pressure as beer is drawn creating over carbonated beer. If you notice the regulator acting either sluggish or creeping higher, return it to the manufacturer for repair.
When installing or replacing your carbon dioxide gas pressure regulator, make sure it is equipped with a pressure relief device. This will prevent any excessive gas build up, which could leed to the barrel bursting and causing injury.
Pressure release tapping devices and vents that release excessive pressure at the barrel should be a part of every draught beer system.
To prevent serving flat beer on tap, constant pressure must be maintained. The best range to make this possible is twelve to fourteen pounds of pressure of carbon dioxide gas. This will maintain brewery fresh taste and carbonation.
When the beer in the barrel is at 38 degrees, it has an internal pressure of 12 to 14 pounds per square inch. When 12 to 14 pounds of gauge pressure is applied to the barrel that is enough to keep all the natural carbonation in the beer and force it through the lines "brewery fresh".
If the pressure gauge is set to low, the natural carbonation will diminish as the keg is dispensed. This will give you flat beer and unhappy beer drinkers. If the pressure gauge is set too high, too much carbonation will be in the beer, giving it an unnatural taste.
The regulator is key to controling the compressed gas system. Carbon dioxide gas pressure is approximately 875 lbs. per square inch at 70 degrees. The regulator must reduce this pressure by regulating the flow of gas from the compressor to the keg.
With the shut-off valve closed, turning the adjusting key of the regulator clockwise will set it at any pressure from 0 to 60 pounds. Watch the pressure regulator.
If the regulator is sluggish and the needle tends to fall downward, this permits a drop in pressure when beer is drawn. This allows for flat beer at the end of the barrel. An overactive regulator, where the needle creeps upward, allows for increasing pressure as beer is drawn creating over carbonated beer. If you notice the regulator acting either sluggish or creeping higher, return it to the manufacturer for repair.
When installing or replacing your carbon dioxide gas pressure regulator, make sure it is equipped with a pressure relief device. This will prevent any excessive gas build up, which could leed to the barrel bursting and causing injury.
Pressure release tapping devices and vents that release excessive pressure at the barrel should be a part of every draught beer system.
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