CO2 pressure table for carbonation and serving

When carbonating beer and/or serving beer from a keezer, setting the pressure according to the temperature is crucial to achieving the desired carbonation level and serving experience.

This guide only works if your system is balanced!

Here’s a step-by-step guide

Understanding the Basics

Pressure & Temperature Relationship:

Carbon dioxide (CO₂) dissolves into beer better at cooler temperatures. The level of carbonation in beer depends on how much CO₂ can be dissolved in it, which is governed by both the temperature and the pressure of the gas.

Carbonation Volumes:

Different beer styles require varying levels of carbonation, measured in "volumes." For instance, British ales often require about 1.5-2.0 volumes, while Belgian ales may need around 2.5-3.0 volumes. Lambic and wheat beers often have about 3.2-3.5 volumes.

Steps for Setting Pressure

Identify the Carbonation Level:

Determine the appropriate carbonation volume for the specific beer style you are carbonating.

Set the Beer/Keezer Temperature:

Based on your desired carbonation level, adjust the keezer’s temperature. For most beers, temperatures between 40°F and 45°F (4.5°C and 7°C) are common.

If you're smart, you would cold crash at the same time! Set the beer temperature at 35°F (2°C) and set the pressure accordingly.

Find the Pressure Using a Carbonation Guide Above:

Use a carbonation guide to find the right CO₂ pressure based on the temperature of your beer. For instance, if you’re aiming for 2.5 volumes at 41°F (5°C), you’ll need to set the regulator to around 12 PSI or 0.85 bar.

Apply CO₂ Pressure:

Attach the CO₂ gas to the keg, then adjust the regulator to the desired pressure. Check for leaks and ensure all fittings are secure.

Carbonation Period:

The colder it is, the faster it will carbonate. Let the keg sit under pressure for at least 6-7days. CHeck out the video above for faster methods.

Check the Carbonation:

After the carbonation period, pour a test sample to verify the carbonation level. Adjust the pressure if needed.

Serving Beer

Maintain Serving Pressure:

Once the beer is carbonated, the serving pressure should generally be the same as the carbonation pressure if your system is in balance.

Monitor Temperature:

Keep the keezer temperature consistent to ensure the beer is served at the right temperature, which will also help maintain the correct carbonation.

By carefully setting the CO₂ pressure according to the temperature, you can ensure that your beer remains perfectly carbonated and is served with the ideal level of bubbles for an optimal drinking experience.