Keg Carbonation Calculator
Calculate CO2 pressure (PSI) needed to carbonate your homebrew keg to a target volumes of CO2.
Based on beer temperature and target style.
Keg carbonation uses CO2 pressure applied at a controlled temperature to dissolve a target amount of carbon dioxide into your beer. The CO2 solubility in beer follows Henry’s Law: the amount dissolved is proportional to pressure and inversely related to temperature.
Target CO2 Volumes Formula:
The relationship between pressure, temperature, and dissolved CO2 is given by the empirical formula:
Pressure (PSI) = -16.6999 + (0.0101764 × Temp°F²) + (-0.00116699 × Temp°F) + (Volumes × 29.3454)
In practice, brewers use a pre-calculated carbonation chart. The two inputs are:
- Beer temperature (°F or °C) — must be stable in the kegerator
- Target CO2 volumes — style-dependent (see below)
Typical CO2 volumes by style:
| Beer Style | CO2 Volumes |
|---|---|
| American lager | 2.5–2.8 |
| Pale ale / IPA | 2.2–2.5 |
| Stout / porter | 1.8–2.2 |
| Belgian ale | 2.8–3.5 |
| Wheat beer | 3.0–4.5 |
| Cider | 2.5–3.0 |
Worked example: Beer stored at 38°F. Target: 2.4 volumes (American pale ale) From carbonation chart: ~9–10 PSI
Set regulator to 10 PSI and wait 7–10 days at temperature for equilibrium carbonation (the most reliable method).
Forced carbonation (faster method): Set to 30 PSI for 24–36 hours while rolling the keg to agitate, then drop to serving pressure (~10–12 PSI). Results in 1–2 days rather than one week — but over-carbonation risk is higher.
Serving pressure: Typically 8–12 PSI through a 5–6 foot beer line produces a proper pour without excessive foam.
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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