Temp in keezer/kegerator

Discussion in 'General Brewing Discussions' started by EvanAltman36, Jun 18, 2013.

  1. EvanAltman36

    EvanAltman36 New Member

    Joined:
    Feb 6, 2013
    Messages:
    252
    Likes Received:
    1
    Trophy Points:
    0
    Location:
    Indianapolis
    I'm trying to figure out the best temp at which to maintain my kegerator, just wondering what others do. I'm thinking that 40 is a pretty decent temp, but don't want to get so cold that I negatively impact the flavor of my beer. I know there are style guides out there, but I don't have the option of going with multiple temps. Of course, the temp of the beer will only continue to go up once it's out of the keg anyway.
     
  2. social_misfit

    social_misfit New Member

    Joined:
    Jun 12, 2013
    Messages:
    49
    Likes Received:
    0
    Trophy Points:
    0
    Location:
    Sprakers NY
    I would think it has more to do with what you like to drink, I like what I drink 50 to 54 f so I just keep in the cellar

    all the best

    S_M
     
  3. EvanAltman36

    EvanAltman36 New Member

    Joined:
    Feb 6, 2013
    Messages:
    252
    Likes Received:
    1
    Trophy Points:
    0
    Location:
    Indianapolis
    When I bottle, I typically carbed them in a dark closet in the mid-to-upper 60's, then set them aside in a lower part of the house at cooler temps for another couple of weeks. But everything I'm reading on the storage of draft beer is saying that you need to keep the temps around 36-38, and the advice on the kegging calculator here uses 38 as a default. I know that the higher the alcohol content and the more complex the beer, the higher temps you would serve. FYI, the beer I'll be kegging is a relatively light summer ale and then I'm doing a honey lager next.
     
  4. social_misfit

    social_misfit New Member

    Joined:
    Jun 12, 2013
    Messages:
    49
    Likes Received:
    0
    Trophy Points:
    0
    Location:
    Sprakers NY
    That I believe that is for carbonation, now I do know if I am drinking a Molson or a Heineken I do like then 38 or 40 ish

    a Founder's ale or a St.Peter's ale just cool is perfect once your beer is carbonated in the keg you can store it at room temps then chill to serve

    all the best

    S_M
     
  5. EvanAltman36

    EvanAltman36 New Member

    Joined:
    Feb 6, 2013
    Messages:
    252
    Likes Received:
    1
    Trophy Points:
    0
    Location:
    Indianapolis
    Just found this comment, which makes sense:

    The problem with increasing temperature is carbonation. As temperature increases, the pressure must increase to keep the same level of carbonation.
    Example: If you currently are at 40* and 11psi, you've got about 2.4 volumes of CO2, which is right about the sweet spot for a pale/amber ale. If you bump up the temp to 50*, you'll need roughly 16psi to keep the same 2.4 volumes of CO2. 16psi at your current line length probably equals foam bomb. Lower psi would mean insufficient carbonation, depending on style


    The best part of all this: I get to experiment with what works best and what I like, and I get to drink beer in order to test the results!
     
  6. social_misfit

    social_misfit New Member

    Joined:
    Jun 12, 2013
    Messages:
    49
    Likes Received:
    0
    Trophy Points:
    0
    Location:
    Sprakers NY
    it is hard work but someone needs to do it :)
     

Share This Page

arrow_white