I serve my stout at 35 F on beer gas, and the pressure I use is around 32 psi. Sometimes I go up to 35 psi, so I figure about 8 to 8.4 psi come from CO2. The familiar chart says that's somewhere around 2.4 volumes. Seems awfully high, but the beer is perfect, so I don't question it.
I'm going to pressure-transfer a new stout tomorrow. I plan to use CO2 to move it, because beer gas is harder to get, and something could go wrong. I will then purge the CO2 from the serving keg and apply beer gas. I don't want a lot of CO2 in there when the pressure goes up.
So how much CO2 should be in the stout before I move it, to compensate for what I lose in the transfer? If I want 8 psi of CO2 after the transfer, where should I be before I move the beer? Right now, at about 68, it's at 10 psi. An online calculator thinks I'll be at 7.53 psi when I get down to 35 degrees if I don't add gas.
A little late to ask, I guess. I just turned the fermenting fridge down to 35 from 68, so I won't see 35 until tomorrow. Not much time to increase the carbonation.
I'm going to pressure-transfer a new stout tomorrow. I plan to use CO2 to move it, because beer gas is harder to get, and something could go wrong. I will then purge the CO2 from the serving keg and apply beer gas. I don't want a lot of CO2 in there when the pressure goes up.
So how much CO2 should be in the stout before I move it, to compensate for what I lose in the transfer? If I want 8 psi of CO2 after the transfer, where should I be before I move the beer? Right now, at about 68, it's at 10 psi. An online calculator thinks I'll be at 7.53 psi when I get down to 35 degrees if I don't add gas.
A little late to ask, I guess. I just turned the fermenting fridge down to 35 from 68, so I won't see 35 until tomorrow. Not much time to increase the carbonation.