Find the regulator pressure needed to reach your target carbonation level given your keg temperature.
| British Style Ales | 1.5 – 2.0 vols |
| Belgian Ales | 1.9 – 2.4 vols |
| American Ales & Lager | 2.2 – 2.7 vols |
| Porter, Stout | 1.7 – 2.3 vols |
| European Lagers | 2.2 – 2.7 vols |
| Lambic | 2.4 – 2.8 vols |
| Fruit Lambic | 3.0 – 4.5 vols |
| German Wheat Beer | 3.3 – 4.5 vols |
| Still Cider (minimal/flat) | 1.0 – 1.5 vols |
| Traditional Draught Cider | 1.5 – 2.5 vols |
| Modern Keg Cider | 2.4 – 2.9 vols |
| New England / Hazy Cider | 2.5 – 3.0 vols |
| Sparkling Cider | 2.7 – 3.3 vols |
| Perry / Pear Cider | 3.0 – 3.5 vols |
| Fruit Cider | 2.5 – 3.2 vols |
| Méthode Traditionnelle / Pet-Nat | 3.0 – 4.3 vols |
Beer quick start: 2.2 volumes is a solid middle-ground for most ales. At 38 °F that's roughly 8 PSI — enough for a clean pour with a standard 3 ft picnic tap line.
Cider quick start: Most draught ciders sit around 2.0–2.7 volumes. Traditional farmhouse styles are best served lightly sparkling (1.5–2.0); modern keg ciders closer to a lager at 2.4–2.9.
Time: Allow about a week for full carbonation at your set pressure. Avoid cranking pressure to speed things up — over-carbonation is very hard to fix.
Safety: Always test relief valves and never exceed the manufacturer's rated pressure for your vessel.
For homebrewing use only. No warranty or guarantee of accuracy. Always follow compressed gas safety guidelines and manufacturer ratings.