Beer Forum

Ok, I'm pretty sure the answer to this question is somewhere on this forum, but I couldn't find it after a lot of searching, so forgive me if this is a repeat.

I am about to keg for the first time (yes, I'm ridiculously excited about this), Jamil's Ordinary Bitter, and have one question: Can I carbonate at say 40 degrees and then bring the temp up to serving temperatures, and still have the same volume of carbonation? Obviously when the beer warms the CO2 will tend to come out of solution, but will the residual "serving pressure" keep the CO2 in solution if you raise the temp 5-10 degrees?

Yes, I'm a little confused about carbonation pressure, head space, and serving pressure, but that is part of what i'm looking forward to figuring out! Just want to understand the first step, carbonating at a given temp - I understand the charts for temp and pressure etc.

Thanks for your help guys.

Do you have balanced lines so that you're serving at the same pressure as carbonation? If so, just drop the pressure on the regulator so that you get the right amount of volumes for the serving temp.

if this is the only beer you are serving at the moment, I would set the regulator to the desired level of pressure based on the volume of c02 you're looking for. Set it and forget it. In about a week, you should reach the equilibrium point. I would also recommend carbing at 40F or below. The beer will quickly come up to the desirable temp once you have poured a pint.

If you plan on serving multiple beers at once, it's best to have separate regulators to help balance each style of beer.