BeerBorg

Saw this and thought it was an interesting read.


http://www.homebrewfinds.com/2014/09/ke ... =hootsuite


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Awfully technical and full of numbers and stuff.

I have a 5lb CO2 tank and I flush, carbonate, and serve each keg from that tank. I can't remember the exact number, but it's good for roughly a dozen kegs. A few years back I did an actual count from a fresh tank... just can't remember.

Great find, answered a lot of questions. One of the things I don't like when I do my cream ale is when is the co2 levels right in the beer. The lighter the beer the more foam I seem to get. I know it has to do with malt levels, but I seem to have the hardest time with my cream ale. No prob with a pale, esb, reds, porters. But I do with blondes and creams. If I lower the pressure after carb levels are achieved, it gets better

Whamo are you carbing the Cream Ale to higher psi or carbing the other beers (Porter, Pale Ales) to a lower psi when you have higher foam?

Cream ale at 2.7 vols. 12 psi. That is generally what I carb all my beers at