Keg Force Carbonation

Desired Volume of CO2
Keg Temperature degF
Regulator Setting psi

 

Style Guidelines

American Lager – Light/Standard/Premium (2.57-2.73)
American Lager – Dark (2.5-2.7)
Classic American Pilsner (2.3-2.5)
Bohemian Pilsner (2.3-2.5)
Northern German Pilsner (2.52)
Dortmunder Export (2.57)
Muenchner Helles (2.26-2.68)
Blond Ale (2.3-2.6)
American Wheat (2.3-2.6)
Cream Ale (2.6-2.7)
Ordinary Bitter (.75-1.3)
Special or Best Bitter (.75-1.3)
Strong Bitter / English Pale Ale (.75-1.3)
Scottish Ales – Light 60/- (.75-1.3)
Scottish Ales – Heavy 70/- (.75-1.3)
Scottish Ales – Export 80/- (.75-1.3)
American Pale Ale (2.26-2.78)
American Amber Ale (2.26-2.78)
California Common Beer (2.4-2.8)
India Pale Ale (1.5-2.3)
Koelsch-Style Ale (2.42-2.73)
Duesseldorf Altbier (2.16-3.09)
Northern German Altbier (2.16-3.09)
Oktoberfest/Maerzen (2.57-2.73)
Vienna Lager (2.4-2.6)
Brown Ale – Mild (1.3-2.0)
Northern English Brown Ale (1.5-2.3)
Southern English Brown (1.5-2.3)
American Brown Ale (1.5-2.5)
Old Ale (1.5-2.3)
Strong Scotch Ale (Wee Heavy) (1.5-2.3)
English-style Barleywine (1.3-2.3)
American-Style Barleywine (1.3-2.3)
Russian Imperial Stout (1.5-2.3)
Munich Dunkel (2.21-2.66)
Schwarzbier (Black Beer) (2.2-2.6)
Traditional Bock (2.2-2.7)
Helles Bock/Maibock (2.16-2.73)
Doppelbock (2.26-2.62)
Eisbock (2.37)
Robust Porter (1.8-2.5)
Brown Porter (1.7-2.5)
Dry Stout (1.6-2.0)
Sweet Stout (2.0-2.4)
Oatmeal Stout (2.0-2.4)
Foreign Extra Stout (2.3-2.6)
Bavarian Weizen (3.6-4.48)
Bavarian Dunkelweizen (3.6-4.48)
Berliner Weisse (3.45)
Weizenbock (3.71-4.74)
Dubbel (1.9-2.4)
Tripel (1.9-2.4)
Belgian Strong Golden Ale (1.9-2.4)
Belgian Strong Dark Ale (1.9-2.5)
Belgian Pale Ale (1.9-2.5)
Witbier (2.1-2.6)
Biere de Garde (1.9-2.5)
Saison (1.9-2.4)
Belgian Specialty Ale (1.9-2.4)
Straight (Unblended) Lambic-Style (3.0-4.5)
Gueuze/Geuze-Style Ale (3.0-4.5)
Fruit Lambic-Style Ale (2.6-4.5)
Oud Bruin (1.9-2.5)
Flanders Red Ale (1.9-2.5)
Fruit Beer – Fruit Beer (2.0-3.0)
Spice/Herb/Vegetable (2.0-3.0)
Classic Rauchbier (2.16-2.57)
Other Smoked Beer (2.16-2.57)
Specialty/Experimental/Histroical (2.2-2.5)
Traditional Mead (1.0-3.5)
Varietal Honey Traditional Mead (1.0-3.5)
Mead – Cyser (Apple Melomel) (1.0-3.5)
Mead – Pyment (Grape Melomel) (1.0-3.5)
Mead – Other Fruit Melomel (1.0-3.5)
Mead – Metheglin (1.0-3.5)
Mead – Braggot (1.0-3.5)
Mead – Mixed Category Mead (1.0-3.5)
Standard Cider and Perry (1.0-3.5)
New England-Style Cider (1.0-3.5)