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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Carb PSI vs Serving PSI
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Old 02-06-2014, 04:57 PM   #11
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I'll try your suggestion E_Marquez, thanks.

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Old 02-06-2014, 06:08 PM   #12
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Originally Posted by BigFloyd View Post
Drop your temp to 38-39*F and your pressure to 12psi. Let it sit a few hours. Release excess pressure for a second or so then give it a try.

Also, use the tap like an on-off switch. Full open or closed. No in between. A partially opened tap or faucet is a sure-fire way to get foam.
This. The warmer or more highly carbed the beer is, the slower/gentler the pour needs to be to prevent the CO2 from coming out of solution. Just a few degrees makes a huge difference. At 45° and 2.5 vol you'd need 30'+ of line to slow the pour to a trickle. Keep in mind that the beer warms a couple degrees as it's poured into the room temp glass, so if you want to drink 42° beer, you should store it at 40°.
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