Keg carbonation

Keg pressure for 2.4 volumes of CO2 at 40F

Quick answer

To hold 2.4 volumes of CO2 at 40F, set the regulator to 11.2 psi and leave it connected.

This is the equilibrium pressure: at 11.2 psi and 40F the beer neither gains nor loses carbonation, however long it sits.

Pressure at 40F by carbonation level

Pressure at 40F by carbonation level
Volumes of CO2PressureTypical ofBasis
2 6.8 psi British ale Standard
2.2 9 psi amber ale Standard
2.4 11.2 psi pale ale and IPA Standard
2.6 13.4 psi lager Standard
2.8 15.5 psi Belgian ale Standard

Rows marked Standard come from a published equation, constant or manufacturer specification. Rows marked Convention are widely repeated brewing practice with no governing document behind them. The difference matters, so this site labels it rather than blurring the two together.

Before you do this

A CO2 cylinder is a high pressure vessel. Secure it upright so it cannot fall, never modify a valve or regulator, and have cylinders inspected and filled by a qualified supplier.


Kegging and gas gear

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Frequently asked questions

What PSI should I set for 2.4 volumes at 40F?
11.2 psi. Set the regulator there and leave the gas connected. The beer will reach 2.4 volumes over roughly one to two weeks and then stay there, because at that pressure and temperature the CO2 going into solution balances the CO2 coming out.
Why does serving temperature change the pressure?
Cold beer dissolves CO2 much more readily than warm beer. The same 2.4 volumes needs 11.2 psi at 40F, and noticeably more pressure if the keg warms up. If your kegerator temperature drifts, your carbonation will drift with it unless you move the regulator too.
Can I carbonate faster than set and forget?
Yes, by raising the pressure well above the equilibrium figure for a short period, which is usually called burst carbonating. It works but it is easy to overshoot, and an over-carbonated keg takes far longer to correct than it took to create. Set and forget at 11.2 psi is slower and much harder to get wrong.

Researched from published brewing formulas, manufacturer specifications and verified owner reviews. This is general guidance, not professional advice.