Why is my keg pressue too low?Updated 12 days ago

Typical Pressure Changes During the Fermentation Process.

• Days 1–2：It is normal for there to be little or no pressure in the keg, as the yeast has not yet become fully active.

• From Day 3 onward：(For lager-style beers th  at ferment at lower temperatures, this stage may take longer.) Yeast activity increases significantly and fermentation intensifies. During this period, pressure inside the keg rises rapidly. The keg lid is equipped with a PRV (Pressure Relief Valve), which will automatically release excess pressure if it exceeds 24 psi. Therefore, during vigorous fermentation, the keg pressure typically remains between 20–24 psi.

• As the foam cap disappears：The disappearance of the foa m cap on the surface of the liquid indicates that primary fermentation is nearing completion. Yeast activity begins to slow down, and keg pressure stops rising, generally stabilizing between 15–24 psi.

• During cooling：When the keg is chilled to a low temperature, yeast starts to settle at the bottom and CO₂ begins to dissolve into the beer, creating natural carbonation. A drop in keg pressure at this stage is normal.

Please refer to the image below to check for any air leakage at the keg connection.