Slide rule for tap Co2 pressure beer pressure determine calculate

With this slide rule you will be able to set the correct pressure on your tap.

The CO2 content of our beers is determined by the brewmaster during production according to the type and may not be changed. In order to ensure this, it is necessary that each beer type is charged with the correct delivery pressure. The additional carbon dioxide from the pressurized gas bottle (delivery gas) keeps the beer's own carbon dioxide bound (saturation pressure) and at the same time is needed to convey the beer from the keg to the tap (delivery pressure).
The delivery pressure should correspond to the saturation pressure and is marked and set on the pressure reducer by a specialist. The correctly calculated delivery pressure and the constant storage temperature are important prerequisites for stable draft beer dispensing. Furthermore, this depends on the existing dispensing concept.

If the delivery pressure is too low or the temperature in the storage room too high, this is referred to as decarbonization. The longer the tapping time, the staler (foam-free) the beer.

At equilibrium, the pressure and temperature are set correctly. No carbonation or decarbonation takes place.

If the delivery pressure is too high or the temperature in the storage room is too low, so-called carbonation occurs. The beer accumulates C02 from the pressurized gas cylinder. The longer the keg is connected, the more the beer foams when tapped.

Using the slide rule, you can read off the equilibrium pressure on the basis of the Co2 volume in the beer (you can find out from the brewery, e.g. Radeberger 5.3 g/l ) .
The table on the back of the slide rule can then be used to calculate the Co2 delivery pressure that must be set on the main pressure reducer or intermediate pressure reducer of the respective beer.