Newest Threads

Keb · 04-28-2011, 11:48 AM

I'm having foam issues with my first keg. It's literally all foam. I've tried dispensing at anything from no PSI to 8 PSI and still all foam. It's a single tower with 1 faucet and 3/16 beer lines. Temp is 40F. Lines are 4ft long. Beer is not overcarbed (in fact I'm carbing it a bit longer because it's not quite carbed enough). I'm on the right posts on keg.

I've read alot and many people seem to be using 6-10ft lines, but my question is before I go get new lines, is anyone operating fine with 4ft lines? How are you dispensing? Anything else I can try?

Thanks all!

**SD-SLIM** · 04-28-2011, 12:32 PM

You should be ok with 4ft lines, as long as they are refrigerated, also keep in mind that optimal beer serving temperature is between 34-38 degrees. In general too much foam can be a result of the following:
1) Beer drawn improperly
2) Creeping regulator
3) Applied pressure is set too high
4) Hot spots in line
5) Use of non-insulated beer line
6) Beer runs are too long for proper cooling
7) Tapped into a warm keg
8) Cooler malfunctioning
9) Kinks, dents, twists or other obstructions in line
10) Faucets in bad, dirty or worn condition

I hope this helps!

**Gunfighter04** · 04-28-2011, 12:40 PM

what pressure and temp did you carb it? I had a bad regulator that would allow the pressure to slowly creap up and until I relieved the pressure 2 or 3 times to get it back to normal, I'd only get foam even without the co2 attached.

Keb · 04-28-2011, 12:58 PM

Carbing was interesting. I forgot to reopen my lines after 1 day of set and forget carving at 13 psi 38f. Then I did 30psi and shake method once and put it back in fridge with co2 at 30 for 1 day. Then I purged and lowered to 18 for one night. this morning I purged and set back to 13 psi to stabilize and finish carbing. I tasted the beer and its not overcarbed. I am thinking maybe there is excess co2 in the keg still though. Ill purge again when I get home and test. As for all the conditions the first reply noted, I think im good. The regulator seems stable as I have a lock nut and its holding.

ultravista · 04-28-2011, 01:37 PM

My current keg is the first time kegging. I am using a regulator and 4ft line(s) from KegCowboy.

My keezer collar is not built yet so the Perlick faucet and shank are just laying on top of the keg (think picnic tap).

At 12 PSI I have great serving pressure. It's been at 12 PSI for about two weeks now.

The first pour or two were foamy, the rest however have been good.

Be sure to open your tap fully when pouring; don't restrict the flow.

Keb · 04-28-2011, 02:05 PM

Ok. Ill try it again tonight and see how it goes after its had some to to settle and ill make sure I open all the way.

***Yooper*** · 04-28-2011, 02:08 PM

My experience is that 4' is just too short, no matter what the calculators say!

I have 8' lines and my kegerator is at 39 degrees and 12 psi. It's perfect!

Keb · 04-29-2011, 09:27 AM

Yooper I think im with you. Last night I tried again and the only way I was able to get any visible beer (not foam) in the glass was 1-2. Even then it was like only 10% clear beer. I wonder if the people who are running less than 6 ft are using 1/4 inch line. That would explain it. Going to see if I can get to the LHBS on lunch and pick up 10ft and try that. Trim down if needed.

**Bobby_M** · 04-29-2011, 01:59 PM

Quote:

Originally Posted by SD-SLIM

also keep in mind that optimal beer serving temperature is between 34-38 degrees.

Nit pick. Decent generalization but this is really style specific. I don't want to pour bitters at less than 45F. You can pour them cold and let it warm a bit, but the lower carbonation will usually dissipate quickly and then you're drinking flat beer by the time it warms.

**Bobby_M** · 04-29-2011, 02:01 PM

Quote:

Originally Posted by Keb

Carbing was interesting. I forgot to reopen my lines after 1 day of set and forget carving at 13 psi 38f. Then I did 30psi and shake method once and put it back in fridge with co2 at 30 for 1 day. Then I purged and lowered to 18 for one night. this morning I purged and set back to 13 psi to stabilize and finish carbing. I tasted the beer and its not overcarbed. I am thinking maybe there is excess co2 in the keg still though. Ill purge again when I get home and test. As for all the conditions the first reply noted, I think im good. The regulator seems stable as I have a lock nut and its holding.

You said that the beer isn't overcarbed but then this statement above is contradictory. Essentially, you have no idea what the current state of CO2 is in that beer. It may appear to be undercarbed because the dispense is so violent that it's knocking it all out.

Regardless of where this beer is at right now, I'd recommend doubling the length of your tubing and make sure it's 3/16" ID.