Keg Pressure Chart

I put together a keg pressure chart a few weeks ago for my kererator. It doesn't copy just right so the layout is a bit different. If anyone would like the .doc file shoot me a PM.

Styles and appropriate volumes of CO2:

Dry Stout (1-1.5)
Lambic (1-1.5)
Mild (1-1.5)
Northern English Brown (1-1.5)
Ordinary Bitter (1-1.5)
Southern English Brown (1-1.5)

Brown Porter (1.5-2)
English Barley Wine (1.5-2)
ESB (1.5-2)
Premium Bitter (1.5-2)
Scottish 60,70,80 (1.5-2)
Sweet Stout (1.5-2)

Old Ale (2)

Altbier (2-2.5)
American Amber (2-2.5)
American Barley Wine (2-2.5)
American Brown (2-2.5)
American Pale Ale (2-2.5)
English IPA (2-2.5)
Flanders Red (2-2.5)
Foreign Extra Stout (2-2.5)
Imperial India Pale Ale (2-2.5)
India Pale Ale (2-2.5)
Irish Red (2-2.5)
Oatmeal Stout (2-2.5)
Rauchbier (2-2.5)
Robust Porter (2-2.5)
Russian Imperial Stout (2-2.5)
Scotch Ale (2-2.5)
Wit (2-2.5)

Belgian Pale (2.5)
Blonde Ale (2.5)
Cream Ale (2.5)
Kolsch (2.5)

American Stout (2.5-3)
Belgian Dark Strong (2.5-3)
Cal Common (2.5-3)
Weizenbock (2.5-3)

Saison (3-3.5)

Belgian Blonde (3-4)
Belgian Dubbel (3-4)
Belgian Triple (3-4)

Berliner Weisse (3.5-4)

Belgian Golden Strong (4)
Gueuze (4)
Fruit Lambic (4)

Needed Pressures @ 42F:
1.5v = 2.06 psi
2.0v = 7.71 psi
2.5v = 13.31 psi
4.0v = 29.93 psi
3.5v = 24.43 psi
3.0v = 18.89 psi

I hope to soon be kegging, like real soon, like the batch of Red Ale I brewed today. To the point, what factor does line length have on carbonation volumes???

Thanks in advance

Standard line that comes with keg kits and on picnic taps have a small inner diameter (3/16") that reduces the PSI by 2lb per foot. It is also called "foam free tubing" depending on where you shop. Most picnic taps that come with kegging kits have a 5ft length of tubing and are rated for 10 PSI to give you a perfect pour.

I prefer to keep my beer @ 42F so that it isn't too cold and I don't have to wait as long to drink it at the appropriate temperature. If you keep your beer colder less pressure is required to reach the desired volume of CO2, and shorter lines are needed. I have friends that keep their kegerator @ 50F but the lines get longer the warmer you keep your beer. 42F is my happy medium.

I have found an error in my needed line lengths. I will update once I have corrected the issue.

being that there are many different sizes and materials used for beer line it is almost impossible to know exactly how long a line needs to be for that perfect pour. For a 3/16ID serving line the standard resistance is 2-3psi per foot. That should give you a starting point but some trial and error will be needed for a truly balanced system. There are other factors in balance as well such as distance between the keg and the tap and resistance that you may encounter with your hardward as well. Here is a link that may help you along the way.

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Good luck!

-Chris