The

Carbonation and Dispense Pressure Calculator

by Crossroads Consulting and Jeffrey Morgenthaler

This simple tool calculates the pressure needed to carbonate beverages such as cocktails, sodas, or water to your desired style. It can also be used to calculate dispense pressure for kegged beverages served on draft.

Before You Begin: Important Information

To get started, you will need a CO₂ tank with a regulator, as well as hoses with ball lock quick disconnects. You will also need either a keg with ball lock posts or a PET bottle fitted with a carbonation cap.

Safety Notes:

Always use a regulator – No exceptions.
Gas leaks are dangerous – If you hear a hiss, check it immediately.
Fit your equipment properly – If you're unsure, ask.
Know how to use it – Read the book, watch a tutorial, or ask an expert.
Keep everything squeaky clean – Contamination is the enemy.
Roll kegs, don’t lift them – Your back will thank you.

Step 1: Select Carbonation Level

Choose the general level of carbonation you'd like in your finished beverage from the list of sample styles below. Alternatively, you can enter your own custom level for more precision. Note: these values are intended as guidelines and depend on a number of other factors detailed in the Bubbles book.

American Lager Light and refreshing with a gentle fizz - around 5 g/L CO₂

Italian Sparkling Water Crisp and effervescent - around 6 g/L CO₂

Bottled Cola Bold and bubbly, with a satisfying fizz - around 7 g/L CO₂

Tonic Water Sharp and zesty, with a sparkling kick - around 8 g/L CO₂

French Champagne Bursting with bubbles, elegant and celebratory - around 9 g/L CO₂

Step 2: Enter the Temperature of Your Liquid

Carbon dioxide is more soluble in colder liquids. Chill your beverage thoroughly (overnight in the refrigerator works great) and enter the temperature here. The ideal temperature range for carbonating is between 0°C (32°F) and 5°C (41°F).

Step 3: Calculate Dispensing Pressure (Optional)

If you're serving your carbonated beverage on draft, you will need to know the total length of your draft line and its size and material composition, as well as the amount of rise or drop of your line. If this section is left empty, dispensing pressure will not be calculated.