What pressure setting is recommended to avoid flat beer coming from the faucet?

Setting the pressure in the range of 12-14 psi is generally recommended to maintain the proper carbonation levels in beer as it is served from the faucet. This pressure range is suitable for most styles of beer, allowing the carbonation to remain stable and ensuring that the beer retains its desired mouthfeel and flavors.

When beer is poured at the right pressure, it prevents the beer from foaming excessively or coming out flat. If the pressure is too low, the carbonation can escape quickly, leading to a flat pour. Conversely, if the pressure is too high, it can cause over-carbonation, resulting in excessive foam and an unpleasant drinking experience. Thus, maintaining a pressure between 12-14 psi strikes the right balance for optimal serving conditions. This range supports the carbonation levels found in most commercially produced beers, ensuring that they are delivered fresh and with the ideal texture and flavor profile.