[Sekwbrew]

Ok so I fermented under pressure and I’m ready to bottle my beer. How do I get the carbonation levels correct? I was at 9 psi at 66° and after reducing the temperature to 45° the pressure went to 2 psi so some of the carbon dioxide was absorbed but I don’t think I have enough yet. I don’t want to over carbonate the beer so I’m looking for advice on how to use a carb stone to finish up carbonation.


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[tommymorris]

Ok so I fermented under pressure and I’m ready to bottle my beer. How do I get the carbonation levels correct? I was at 9 psi at 66° and after reducing the temperature to 45° the pressure went to 2 psi so some of the carbon dioxide was absorbed but I don’t think I have enough yet. I don’t want to over carbonate the beer so I’m looking for advice on how to use a carb stone to finish up carbonation.


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9 PSI at 66F is close to equivalent volume of CO2 as 2 PSI at 45F. You didn’t capture enough CO2 to carbonate to serving levels. You will need to force carbonate the rest of the way. At room temperature you would need to let pressure build to about 30PSI to capture enough CO2 for serving at 36-37F (fridge temps).

See this chart for more details:

https://www.kegerators.com/carbonation-table/

[MNWayne]

I pressure ferment at approx 7psi.  Pressure transfer to keg, place keg in fridge, attach CO2 line set at 10psi.  Within a week or two it's ready, no stone needed.

[Nujackk]

What psi should I set if leaving at room temp? Right now room temp is about 72f

[Bob357]

What psi should I set if leaving at room temp? Right now room temp is about 72f

https://www.brewersfriend.com/keg-carbonation-calculator/