🫧 Keg Carbonation Pressure Calculator
Enter your beer's temperature and target CO₂ volumes to get the regulator pressure for force carbonation.
Regulator pressure
11.2 PSI
77 kPa · 0.77 bar
1.5–2.0 vols
2.2–2.7 vols
3.0–4.0 vols
To force-carbonate in a keg, set your CO₂ regulator to this pressure and leave the beer at that temperature until it reaches equilibrium (about a week, or faster if you shake/rock the keg). Colder beer absorbs CO₂ more readily, so it needs less pressure for the same carbonation. Typical targets run 2.0–2.7 volumes for most beers. 🔒 In your browser.
How the keg carbonation pressure calculator works
How much CO₂ dissolves in beer depends on both pressure and temperature: colder beer holds more gas at the same pressure. To force-carbonate in a keg, you set the regulator to the pressure that, at your serving temperature, holds the CO₂ level (measured in "volumes") you want. The tool solves the standard solubility relation P = (volumes + 0.003342) ÷ (0.01821 + 0.09011·e^(−(T−32)/43.11)) − 14.695 for the gauge pressure, and shows it in PSI, kPa and bar.
Set the regulator, keep the keg at that temperature, and give it about a week to reach equilibrium — or speed it up by rocking/shaking the cold keg under pressure. If the beer is very cold and lightly carbonated the required pressure can be near zero. Once carbonated, drop to a lower serving pressure that matches your line length to avoid foaming.
Frequently asked questions
What PSI to carbonate beer?
It depends on temperature and target CO₂. For a typical ale at 2.5 volumes and 38°F (3°C), about 11–12 PSI. Colder beer needs less pressure, warmer needs more — enter your numbers for the exact figure.
How do I force-carbonate a keg?
Chill the beer, set the CO₂ regulator to the pressure this calculator gives for your temperature and target volumes, and leave it connected for about a week. To carbonate faster, rock or shake the cold keg while it's under pressure for a few minutes a day.
What are CO₂ "volumes"?
A volume of CO₂ is the amount of gas that, at standard conditions, would fill the same volume as the liquid. Most beers sit around 2.0–2.7 volumes; British ales are lower (1.5–2.0) and wheat/Belgian styles higher (3.0–4.0).
Why does temperature affect carbonation pressure?
CO₂ is more soluble in cold liquid, so colder beer holds more gas at a given pressure. To reach the same carbonation, warm beer needs a higher regulator pressure than cold beer — which is why the temperature input matters.
What is the difference between carbonation and serving pressure?
Carbonation pressure sets the CO₂ level; serving pressure pushes beer through the lines to the tap. They're often different — you carbonate at the calculated pressure, then serve at a pressure balanced to your line length and height so the pour isn't all foam.