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Old 11-17-2008, 09:41 PM   #1
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Default foaming hefeweizen

so i tapped my first hefeweizen last week.

every time i tapped a new beer, its been real foamy, but after a few days it would settle down.

i've been lowering and raising the pressure to try to solve the problem, but it just wont settle. i am using the same lines that i had my last 4 brews through with no foaming problems.

the only difference with this brew is that when i kegged it, i used the full amount of priming sugar, because i was bottling some as well. could this be my problem? any other ideas?

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Old 11-17-2008, 10:02 PM   #2
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what if i were to take it out of the fridge to warm it up to about the 65 degrees my basement is right now. i could bleed the pressure out and take some of the co2 out of solution, or possibly, just give it a shake, and bleed the pressure?

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Old 11-17-2008, 10:50 PM   #3
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any ideas?

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Old 11-17-2008, 11:51 PM   #4
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What is your serving pressure, and the size and length of your lines?

I set mine at 12 psi and I use 10 feet of 3/16" line. That helps the foaming issue.

If it's overcarbed, you don't have to warm it up, just keep releasing the pressure until it's right.

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Old 11-18-2008, 09:49 AM   #5
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Hefeweizen is good a little warm! Did you let it finish natural carbing before you tapped it? It could very well be it is STILL carbing, so you have too much pressure for serving. I say shut off CO2 and keep bleeding it. If it stops producing CO2, force carb it.

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Old 11-18-2008, 11:52 AM   #6
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ok, i'll give it more time, and bleed if for another week, if that doesnt work, i'll try longer lines

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Old 11-12-2009, 12:59 PM   #7
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don't bleed it or serve at 12 psi. it'll be extremely undercarbed that way (the hefeweizen that is. )

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Old 11-12-2009, 12:59 PM   #8
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wow Im super late. guess I shouldn't use the search feature anymore!

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