Beer Carbonation Calculator
Set your target volumes of CO₂ and serving temperature to get the regulator PSI for force-carbonating or serving from a keg.
Set the regulator and leave it. Equilibrium time scales with keg size and stays put once reached.
About the formula
Uses the standard force-carbonation regression for gauge pressure given temperature and target dissolved CO₂:
P = −16.6999 − 0.0101·T + 0.00117·T² + 0.1734·T·V + 4.2427·V − 0.0684·V²
Where T is beer temperature in °F and V is target volumes of CO₂. Result is gauge PSI on a kegerator/serving regulator — the steady-state pressure that holds your target carbonation in solution. How long it takes to get there depends on the method you pick above.
Carbonation FAQ
What is "volumes of CO₂"?
One volume of CO₂ means the keg contains a volume of dissolved gas equal to its volume of beer. Most American craft beers target 2.2–2.6 vol; hefeweizens and Belgians push 3.5–4.5 vol; British cask sits near 1.5–2.0.
Why does temperature matter?
Cold beer holds more CO₂ in solution. The same regulator pressure will produce more carbonation at 36°F than at 50°F. Always set pressure based on the actual serving/conditioning temperature, not room temp.
How long does force carbonation take?
Three common approaches: Set & forget at the calculated serving PSI takes 5–14 days depending on keg size — most consistent, hardest to mess up. Roll & shake at ~20 PSI for 15–20 min gets you drinkable in about an hour, then drop to serving PSI.24-hour burst sits at ~30 PSI for 24 hours with no shaking, then you drop to serving PSI; beer keeps mellowing for another 2–3 days.
Can I use this calculator for serving pressure too?
Yes. The PSI shown is the equilibrium pressure for that beer at that temperature, which is also your balanced serving pressure. If you used a fast method (shake or burst), this is the PSI you drop back to before pouring. Long beer lines or unusual elevations may require small adjustments.
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