2.4 volumes of CO2 typical of a larger would require about 26 PSI at 20°C. I usually start at a much lower pressure and then towards the last third of fermentation increase the pressure on the spunding valve to suit the temperature of fermentation and my target volume of CO2. (2.4 vol CO2 would require 21 PSI at 15°C and remember that pressure will suppress esters so if you want them you should start with little or no pressure and only add pressure towards the middle or end of fermentation 🍻
An issue I've found with this line is the tubing from the keg to the tap is unnecessarily long. It dawned on me all my beers from that keg come out kind of similar so I've shortened the tubing. It comes out a lot nicer now.
good video cheers
34/70 can take 14PSI while fermenting. When you cold crash it, it should settle in around 11-12psi.
2.4 volumes of CO2 typical of a larger would require about 26 PSI at 20°C.
I usually start at a much lower pressure and then towards the last third of fermentation increase the pressure on the spunding valve to suit the temperature of fermentation and my target volume of CO2.
(2.4 vol CO2 would require 21 PSI at 15°C and remember that pressure will suppress esters so if you want them you should start with little or no pressure and only add pressure towards the middle or end of fermentation 🍻
An issue I've found with this line is the tubing from the keg to the tap is unnecessarily long. It dawned on me all my beers from that keg come out kind of similar so I've shortened the tubing. It comes out a lot nicer now.