Primary + Secondary Regulator pressures for Ale and Lager

[Geordieboy]

Hi everyone,
I followed the great advice on here and bought a 2 Corny keg setup from Brewkegtap and they were most helpful.
I have brewed a lager and a bitter and want the lager to have an amount of gas and the bitter less so.
Can anybody give me an idea on the pressures I need on the 2 different brews please? Certainly the lager doesn't have much CO2 in it, more due to the wort being overheated during the brewing process i reckon.
The 2 kits are Geordie Lager and Geordie Bitter.
Thanks for your help!

 

[crowcrow]

I'm not an expert but since you don't have another reply yet I'll wade in with my own limited knowledge.

Are you talking about serving pressure? The pressure you need will both depend upon the beer style as you are aware and also on your serving setup. When I first set my system up I needed 15psi to drive my APA through my long 3/16 beer line. I've since shortened this and I run everything at 6psi to 8psi - this seems fine for my lager and my IPA/APA - though if I was running a traditional ale I'd want this even lower.

If you are talking about caring I'd have to defer to one of the tables somewhere. I normally cold crash and then burst carb at 40psi for 40 rocks of the keg in its side. Then leave for a bit and purge down to about 20psi then start drinking. The latest lager was pressure fermented so didn't need this process. I normally drink my beers within an hour max of them getting in the keg. They certainly improve in time but I love to test the as soon as I can (to be fair I drink the wort at all stages, as I'm interesting in how it developes!)

 

[Geordieboy]

I'm not an expert but since you don't have another reply yet I'll wade in with my own limited knowledge.

Are you talking about serving pressure? The pressure you need will both depend upon the beer style as you are aware and also on your serving setup. When I first set my system up I needed 15psi to drive my APA through my long 3/16 beer line. I've since shortened this and I run everything at 6psi to 8psi - this seems fine for my lager and my IPA/APA - though if I was running a traditional ale I'd want this even lower.

If you are talking about caring I'd have to defer to one of the tables somewhere. I normally cold crash and then burst carb at 40psi for 40 rocks of the keg in its side. Then leave for a bit and purge down to about 20psi then start drinking. The latest lager was pressure fermented so didn't need this process. I normally drink my beers within an hour max of them getting in the keg. They certainly improve in time but I love to test the as soon as I can (to be fair I drink the wort at all stages, as I'm interesting in how it developes!)

Really great help. Thank you very much!