What PSI are you serving atm?

[richtowns]

Hey all,

I’d love to know what PSI you’re all serving your different style beers at. From what I can see and what I’ve always done, the standard brew with a typical setup is around 12 PSI, but from extensive pub research and many hours tasting, I feel that brewdog, Peroni and say a house IPA may all have varying pressures to say the least.

Reason being, I plan on serving a Pilsner alongside an IPA over Christmas and I’d love that contrast of highly carbonated pilsner and a lower carbonated IPA. So, in your opinion do any styles benefit from a specific PSI in your opinion or do they degrade if pressures too much.

I’d love to hear feedback of real like examples of any style and not necessarily go down the trial and error approach

 

[phildo79]

I normally serve all my beers at about 12 psi. Typically, I brew pale ale, IPA and stouts. I have found this to be a good amount of psi. I currently have an oatmeal stout on draft and left it to carb at 15 psi. Everything was fine until I counter pressured filled a couple of bottles. Next pint I poured, the head was massive. And it has been that way ever since.

Was that always going to happen because of the extra few psi and filling the bottles at that time was just coincidence or did something else go wrong? Answers on a postcard. Either way, I won't be going over 12 psi again.

 

[Rwilts]

I have a milk stout and an IPA on tap at the moment , both at 10psi.. seems to be ok for both