CARBONATACIN ARTIFICIAL

La tabla 1 expresa los volmenes de CO2 disueltos en la cerveza de a cuerdo a

cada estilo.-

La tabla 2 expresa la cantidad de presin a utilizar para lograr los volmenes de

CO2 necesarios y dependiendo de la temperatura a la que se encuentre la cerveza a
carbonatar.-

Estilo Volmenes de CO2 usuales

Ales Inglesas 1,5 2,0
Porter y Stouts 1,7 2,3
Belgian Ales 1,9 2,4
Lagers europeas 2,2 2,7
Ales y lagers europeas 2,2 2,7
Lambics 2,4 2,8
Lambics frutadas 3,0 4,5
Alemanas de trigo 3,3 4,5

Volmenes de CO2 2.0 2.2 2.4 2.6 2.8 3.0

Temperatura \ Presin PSI Kg/cm2 PSI Kg/cm2 PSI Kg/cm2 PSI Kg/cm2 PSI Kg/cm2 PSI Kg/cm2

0 3.5 0.25 5.4 0.38 7.3 0.51 9.2 0.65 11.0 0.77 12.9 0.90
1 4.2 0.30 6.2 0.44 8.1 0.57 10.1 0.71 12.0 0.84 14.0 0.98
2 5.0 0.35 7.0 0.49 9.0 0.63 11.0 0.77 13.0 0.91 15.0 1.05
3 5.7 0.40 7.8 0.55 9.9 0.70 12.0 0.84 14.0 0.98 16.1 1.13
4 6.5 0.46 8.6 0.60 10.8 0.76 12.9 0.90 15.1 1.06 17.2 1.21
5 7.3 0.51 9.5 0.67 11.7 0.82 13.9 0.98 16.1 1.13 18.3 1.29
6 8.1 0.57 10.3 0.72 12.6 0.89 14.9 1.05 17.1 1.20 19.4 1.36
7 8.8 0.62 11.2 0.79 13.5 0.95 15.8 1.11 18.2 1.28 20.5 1.44
8 9.6 0.68 12.0 0.84 14.4 1.01 16.8 1.18 19.2 1.35 21.6 1.52
9 10.4 0.73 12.9 0.90 15.4 1.08 17.8 1.25 20.3 1.43 22.7 1.60
10 11.3 0.79 13.8 0.97 16.3 1.15 18.8 1.32 21.3 1.50 23.8 1.67
11 12.1 0.85 14.7 1.03 17.2 1.21 19.8 1.39 22.4 1.58 25.0 1.76
12 12.9 0.90 15.6 1.10 18.2 1.28 20.8 1.46 23.5 1.65 26.1 1.84
13 13.7 0.96 16.4 1.15 19.2 1.35 21.9 1.54 24.5 1.72 27.2 1.91
14 14.6 1.03 17.4 1.22 20.1 1.41 22.9 1.61 25.6 1.80 28.4 2.00
15 15.4 1.08 18.3 1.29 21.1 1.48 23.9 1.68 26.7 1.88 29.6 2.08
16 16.3 1.15 19.2 1.35 22.1 1.55 25.0 1.76 27.8 1.95 30.7 2.16
17 17.1 1.20 20.1 1.41 23.1 1.62 26.0 1.83 29.0 2.04 31.9 2.24
18 18.0 1.27 21.0 1.48 24.1 1.69 27.1 1.91 30.1 2.12 33.1 2.33
19 18.9 1.33 22.0 1.55 25.1 1.77 28.1 1.98 31.2 2.19 34.3 2.41
20 19.8 1.39 22.9 1.61 26.1 1.84 29.2 2.05 32.4 2.28 35.5 2.50

Draft system line balancing

by Steve Jones

Many homebrewers have problems setting up draft systems for homebrew, ranging from foamy beer to under or over carbonated
beer. I have used information obtained from http://kegman.net/balance.html and from http://www.simgo.com/draft1.htm to develop
this information for homebrewers.
Both of these sites are geared toward commercial draft systems, and base their calculations on using a higher than equilibrium
pressure on the keg to push the beer. This will cause the beer to absorb additional CO2 over time, resulting in overcarbonated beer.
Both sites stress that the entire keg needs to be dispensed in a relatively short period of time (a few days).

We homebrewers usually have several kegs on tap for somewhat extended periods of time (several weeks to a few months) and
this would be unsatisfactory for us. So we need to maintain a balanced system to keep our beer from losing or gaining carbonation
while it is on tap. When I refer to a system being balanced, it means that you maintain a constant temperature and CO2 pressure on
your kegs to maintain a consistent carbonation level in your beer, and calibrate the line size and length to dispense the beer without
an excess of foaming or carbonation loss.

In order to achieve this, there are several factors that need to be taken into consideration:

CO2 pressure
Keg temperature
Desired volumes of CO2
Length of beer line

CO2 Pressure, Keg Temperature, Desired Volumes of CO2

The CO2 pressure needed to achieve the desired volumes of CO2 is a function of temperature. Here is a rough guideline to the
levels of CO2 for different styles of beer:

Carbonation Guide
Beer style Volumes CO2 Beer style Volumes CO2
British-style ales 1.5 - 2.0 Porter, Stout 1.7 - 2.3
Belgian ales 1.9 - 2.4 European lagers 2.2 - 2.7
American ales & lagers 2.2 - 2.7 Lambic 2.4 - 2.8
Fruit lambic 3.0 - 4.5 German wheat beer 3.3 - 4.5

And here is a table of CO2 pressures to achieve specific levels of CO2 at various temperatures. Find the desired volume of CO2
across the first row, and the temperature of your storage system down the first column. The intersection of these two values shows
the CO2 pressure needed to achieve this:

Carbonation Chart
Volumes of CO2
1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1 3.2 3.3 3.4 3.5
33 3.9 4.9 5.8 6.8 7.8 8.7 9.7 10.6 11.6 12.6 13.5 14.5 15.4 16.4 17.3 18.3
34 3.3 4.3 5.3 6.3 7.3 8.2 9.2 10.2 11.2 12.1 13.1 14.1 15.1 16 17 18 18.9
35 3.7 4.7 5.7 6.7 7.7 8.7 9.7 10.7 11.7 12.7 13.7 14.7 15.7 16.7 17.7 18.6 19.6
36 3.1 4.1 5.1 6.2 7.2 8.2 9.2 10.2 11.2 12.3 13.3 14.3 15.3 16.3 17.3 18.3 19.3 20.3
37 3.5 4.5 5.6 6.6 7.6 8.7 9.7 10.7 11.8 12.8 13.8 14.9 15.9 16.9 17.9 18.9 20 21
38 3.9 4.9 6 7 8.1 9.1 10.2 11.2 12.3 13.3 14.4 15.4 16.5 17.5 18.6 19.6 20.6 21.7
39 3.2 4.3 5.3 6.4 7.5 8.6 9.6 10.7 11.8 12.8 13.9 15 16 17.1 18.1 19.2 20.2 21.3 22.4
40 3.6 4.7 5.7 6.8 7.9 9 10.1 11.2 12.3 13.4 14.4 15.5 16.6 17.7 18.8 19.8 20.9 22 23
41 3.9 5.1 6.2 7.3 8.4 9.5 10.6 11.7 12.8 13.9 15 16.1 17.2 18.3 19.4 20.5 21.6 22.6 23.7
42 3.2 4.3 5.5 6.6 7.7 8.8 10 11.1 12.2 13.3 14.4 15.5 16.7 17.8 18.9 20 21.1 22.2 23.3 24.4
43 3.6 4.7 5.9 7 8.1 9.3 10.4 11.6 12.7 13.8 15 16.1 17.2 18.4 19.5 20.6 21.7 22.9 24
44 3.9 5.1 6.3 7.4 8.6 9.7 10.9 12.1 13.2 14.4 15.5 16.7 17.8 19 20.1 21.3 22.4 23.5 24.7
453.1 4.3 5.5 6.7 7.8 9 10.2 11.4 12.5 13.7 14.9 16.1 17.2 18.4 19.6 20.7 21.9 23 24.2
463.5 4.7 5.9 7.1 8.3 9.5 10.7 11.8 13 14.2 15.4 16.6 17.8 19 20.2 21.3 22.5 23.7 24.9
473.8 5 6.3 7.5 8.7 9.9 11.1 12.3 13.5 14.7 15.9 17.2 18.4 19.6 20.8 22 23.2 24.3
484.2 5.4 6.7 7.9 9.1 10.4 11.6 12.8 14 15.3 16.5 17.7 18.9 20.1 21.4 22.6 23.8
494.6 5.8 7.1 8.3 9.6 10.8 12 13.3 14.5 15.8 17 18.3 19.5 20.7 22 23.2 24.4
504.9 6.2 7.5 8.7 10 11.3 12.5 13.8 15 16.3 17.6 18.8 20.1 21.3 22.6 23.8

For values outside the range of this table, you can use the following formula:

P = -16.6999 - 0.0101059 * T + 0.00116512 * T2 + 0.173354 * T * V + 4.24267 * V - 0.0684226 * V2

where

P = Pressure needed (psi)

T = Temperature of keg in F
V = Volumes of CO2 desired
Calculating length of beer line

Once you have established the CO2 pressure on your keg, you can determine what length of beer line you need to balance the
system. The basic premise is that we need to drop nearly all the pressure between the keg and the faucet, leaving 1 psi to actually
get the beer to come out. The formula for calculating the line length is:

L = P - (H * .5) - 1
R

where

L = length of beer line in feet

P = pressure set on regulator gauge
H = Total height from the center of the keg to faucet in feet
R = Resistance of line from the following Resistance Table
1 = this is the residual pressure remaining at the faucet *

*
If you need a higher dispensing pressure to increase the dispense rate, use 2 instead of 1.

This formula determines what line size & length to use to drop all but 1 psi of pressure, leaving just enough to dispense the beer.

Beer Line Resistance Table

Line Type Avg Volume
Resistance (ml per ft)
3/16" I.D. plastic beer line 1.8 4.9
1/4" I.D. plastic beer line 0.7 9.9
5/16" I.D. plastic beer line 0.17 22.2
3/8" I.D. plastic beer line 0.11 22.2
1/2" I.D. plastic beer line 0.025 39.4
1/4" O.D. Stainless Beverage Tubing 2 4.9
5/16" O.D. Stainless Beverage Tubing 0.5 9.9
3/8" O.D. Stainless Beverage Tubing 0.2 22.2

NOTE: 10/23/08 Thru experience and further research, I have changed

the line resistance per foot for the 3/16" ID vinyl tubing from 2.7 to 1.8.
All calculations below have been changed to reflect this.

Let's figure out a few examples:

Example 1

Faucet is 2 ft above the center of the keg

Desired volumes of CO2 is 2.4
Temperature of keg is 40F
We're using 3/16" id plastic beer line, with a pressure drop of 1.8 psi per ft.

Looking in the carbonation chart above, the regulator setting should be 11.2 psi for 2.4 volumes CO2.

The formula is:

L= P - (H * .5) - 1 = 11.2 - (2 * .5) - 1 = 11.2 - 2 = 9.2 = 5.11 ft.

R 1.8 1.8 1.8

This means that a 3/16" line of 5 feet 1 inch will drop enough pressure so that the keg will stay at the desired carbonation level, yet
the dispensing pressure will be low enough (around 1 psi) such that it will not foam.

Example 2
Suppose your system is in the basement and you need to get it upstairs.

Faucet is 12 ft above the center of the keg and a few feet to the side.
Desired volumes of CO2 is 2.8
Temperature of keg is 44F
We're using 3/16" id plastic beer line, with a pressure drop of 1.8 psi per ft.

Looking in the carbonation chart above, the regulator setting is 16.7 psi.

The formula is:

L= P - (H * .5) - 1 = 16.7 - (12 * .5) - 1 = 16.7 - 7 = 9.7 = 5.4 ft.

R 1.8 1.8 1.8

Oops! 5.4 ft of tubing won't quite stretch up to the faucets, so let's try again, but this time let's use 1/4" id tubing with a pressure
drop of .7 psi / ft.

L = P - (H * .5) - 1 = 16.7 - (12 * .5) - 1 = 16.7 - 7 = 9.7 = 13.85 ft.

R .7 .7 .7

Example 3

Suppose you want to feed two taps from the same keg. Your system is in the basement, one tap is in the basement about 10 feet
away, and the other is upstairs. You will need to tee the line at the keg, and treat each line separately, as though it was the only line
on the keg. Of course, if you are trying to dispense from both at the same time you may not have the desired results.

Desired volumes of CO2 is 2.2

Temperature of keg is 46F
Faucet 1 is 12 ft above the center of the keg, and a few feet to the side.
Faucet 2 is only 1 ft above the center of the keg, but is about 10 feet away.
We'll use 1/4" ID line.

Looking in the chart above, the regulator setting is 11.8 psi.

The formula for faucet 1 is:

L = P - (H * .5) - 1 = 11.8 - (12 * .5) - 1 = 11.8 - 7 = 4.8 = 6.85 ft.

R .7 .7 .7

This is not long enough to reach the faucet, so we need to use some larger line. Notice that we need to drop 4.8 psi over the length
of the tubing (leaving 1 psi at the faucet). We can use 5/16 ID to drop most of it, then finish with 1/4 or 3/16 ID to drop the rest. Let's
say we will use 14 ft of 5/16 ID to reach the faucet, which will drop 2.38 psi, leaving 2.42 remaining. Approximately 1' 4" of 3/16 ID
will handle that (2.42 / 1.8).

The formula for faucet 2 is:

L = P - (H * .5) - 1 = 16.7 - (1 * .5) - 1 = 16.7 - 1.5 = 15.2 = 8.4 ft.

R 1.8 1.8 1.8

Again this is not long enough since the faucet is 10 ft from the keg. Let's first use 5 feet of 1/4 ID tubing to get to the faucet. This will
drop 5 * .7 or 3.5 psi, leaving 11.7. So we can now step down to 3/16" ID tubing and use 6' 6" to finish it (11.7 / 1.8), for a total of 11'
6" of tubing.

So for this example, we will put a Tee at the keg, use 14 ft of 5/16" ID followed by 1' 4" of 3/16" ID to get to the faucet upstairs, and
then use 5' of 1/4" ID followed by 6' 6" of 3/16" ID for the faucet downstairs.

Summary
It really is not too difficult to set up a draft system that is balanced. Of course, once you tune your system to a specific temperature,
pressure, and volumes CO2 it will not be tuned if you change any of them. So you need to determine the combination that give
satisfactory results for most of your beers. Alternatively, you could have multiple taps at the same location that are each tuned
separately. This works best if you have a CO2 manifold in your cold storage that allows you to regulate pressure to different kegs.

Troubleshooting

Here are some things to check when you are having problems with your beer. They were copied from one of the web sites
mentioned above for preservation. I don't know how many times I've found info on the web that I bookmarked, then went back to a
year later only to get a 404 error - file not found. So I've begun taking the liberty of copying such info and presenting it on this site for
preservation. This site will not die unless the HBD dies (or me). Hopefully Pat will leave the HBD site in good hands in his will.

Cloudy Beer

Causes of hazy or cloudy draft beer Required Correction

Over chilling of the beer keg or beer lines. Beer should be stored at 36F. to 40F. Excessive low temperatures may
cause hazy, cloudy beer, particularly when the beer is kept cold for a
long time. Make sure the beer lines are thoroughly cleaned and then
raise the temperature of the beer slightly.
Faucet is not being opened quickly and fully Be sure to open the faucet completely and quickly.
Faucet is damages or dirty and will not open Disassemble the faucet and check seals. Scour faucet internal metal
for full flow due to damages or warn faucet parts till they are smooth and clean.
coupling washer or shaft seals or
contamination build up.
Contaminated air source Switch to a CO2 or other gas system. Or, always have your compressor
inlet drawing fresh clean outside air. Be sure to have a hair felt filter on
the inlet as well as an inline charcoal filter in the outlet line.
Defective Thomas Valves or Tongue Vents in Bacteria may grow as a result of dirty or defective check valves in the
the keg coupler. coupler. Check and replace all vents and thoroughly clean the air lines.
Replace if necessary.
Yeast growth or other obstruction in the Clean faucet with a good brush daily. Scour all internal parts at least
faucet. once a week.
Moisture in the air system. A moisture trap must be installed in the Pre-Cooler and drained daily.

Flat Beer

Flat beer is when your draft beer has a foamy head which disappears quickly or the beer lacks the usual zesty flavor of brewery
fresh beer.

Causes of flat draft Required Correction

beer
Greasy glass. Beer glasses should not be washed with other items which have contained milk or other fatty
substances. Be sure to remove all lipstick from the glass before washing. Wash glasses with
detergent and not soap. Rinse glasses with fresh cold water. Do not dry beer glasses by
wiping - air dry on a rack. It is best to serve draft beer in a wet glass.
Faucet is not being Be sure to open the faucet completely and quickly. Check and find the correct distance to
opened quickly and fully hold the glass from the tap when drawing the beer. When done properly the beer should have
a tight creamy head with an average collar (height) of 1/4" to 1". Beer without a head has the
appearance of being flat.
Not enough gas If the beer pressure is correct the tap should fill a 10 ounce glass in 4 seconds.(This is about
pressure. 2 ounces per second.)
Check the pressure source for obstructions in the pressure line.
Check for a sluggish or defective regulator.

Always apply pressure to the keg before drawing beer.

Pressure is shut off. Turn on the pressure source and set to the proper psi.
Pressure is low. Check for compressor power or gas bottle pressure. When a barrel is tapped pressure must
be applied continuously from start to finish.
Defective Thomas Valves Check vent valves, check valves, line obstructions.
or Tongue Vents in the
keg coupler.
Pre-Cooler or Beer The temperature should never be warmer than 40F. On long draw systems the temperature
System is to cold. at the faucet should always be at least two degrees colder that the pre-cooler or box.
Sluggish pressure Repair the regulator.
regulator.
Contaminated air source. Filter all air as it leaves the compressor. Oil fumes from compressor or kitchen grease fumes
pumped into the beer will make the beer flat.
Moisture in the air Drain moisture trap daily.
system.
 Drafts. Rapid air movement which blows or sucks air across the bar where beer is being drawn, may
cause the beer's head to fall quickly. Redirect the air flow.

Foul Beer

Off-taste beer is often bitter and bitey, sometimes completely lacking in flavor and zest. The beer may also have an oily or foul order
with a very unpleasant taste.

Causes of off-taste Required Correction

Improper cleaning. Coils, faucets, keg connectors, hoses, rods, fittings, seals and check valves should all
be cleaned once a week with B*L*C* or an other approved cleaner.
Beer line is not brewery approvedReplace with stainless steel or brewery approved vinyl beer line.
or stainless steel.
Dirty pressure lines. Hoses and vents should be inspected and if contaminated they should be replaced.
Improper pressure hose. Replace rubber hoses with Vinyl air line Number 7080 tubing.
Unfiltered air. Air must always be filtered. Install a charcoal filter in the air outlet and a hair felt inlet
filter to the compressor.
Contaminated air. Air must be filtered and moisture traps installed and drained daily.

Sour Beer

The beer has a yeasty or moldy taste.

Causes of off-taste Required Correction

Improper cleaning. Coils, faucets, keg connectors, hoses, rods, fittings, seals and check valves should all be
cleaned once a week with BLC or an other approved cleaner.
Improper transportation or Change beer storage to refrigerated storage and transportation.
storage.
Dirty pressure lines. Hoses and vents should be inspected and if contaminated they should be replaced.
Improper pressure hose. Replace rubber hoses with Vinyl air line Number 7080 tubing.
Unfiltered air. Air must always be filtered. Install a charcoal filter in the air outlet and a hair felt inlet filter to
the compressor.
Contaminated air. Air must be filtered and moisture traps installed and drained daily.

Wild Beer

Wild beer is a beer that is all or mostly foam when it is drawn.

Before all else, remember your beer system had to be set up properly for pressure and line balance. This trouble shooting page is
for systems that were set up and working properly and have gone astray.

Causes of wild Required Correction

beer
Improper holding of Glass must be held at a proper distance from the faucet - too close and there will be no head - too
the glass. far and it will be all foam.
Poor pouring habits. Faucets should be opened fully and quickly. A faucet that is not opening quickly and fully will
cause beer to foam.
Yeast build up in Clean faucet daily with a good faucet brush. Scour all internal parts at least once a week and
faucet. clean with BLC. Keep faucet cold to prevent yeast growth.
Kinks, dents, twists Correct lay of the beer line as necessary.
in the beer line.
Sag or trap in the Since line lengths must be maintained route the line so as it is always leading up from the keg
beer line. connector to the faucet. Spirals are a good way of using up extra line inside the beer system.
Beer is too warm. The temperature at the faucet must be as cold as the keg. Beer line must be kept refrigerated.
Insulation is not refrigeration. Keep lines away from hot spots like heater pipes, hot water pipes
and steam pipes.
No cold storage Keep all kegs of beer refrigerated at all times. Never allow the keg to get above 40F.
space for beer.
Too much pressure. Pressure should be maintained such that the beer will fill a 10 ounce glass in 4 seconds. Check
for proper regulator function.
Excess CO2. Adjust the CO2 pressure as low as possible to maintain the proper beer flow above. No more than
18 psi should be applied to the keg.
Not enough Check for defective air vents and restrictions caused by dents. kinks and contamination in the
pressure. pressure line and valves. Always turn on the pressure before drawing the beer.
Old beer. Rotate stock and store beer at 40F. all the time to prevent secondary fermentation.