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Old 11-15-2011, 06:06 AM   #1
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Default Foaming Issue! Help!

Ok so i have been naturally carbing 4 kegs for about 2 weeks now at room temp. I moved them from one room to another and the minute I tapped them without Co2 even hitting them, they were pouring nothing but foam. After the foam settled the beer barely seemed carbed. What should I do? I have a big party this saturday and need to make sure these beers pour right and are carbonated. I dont have access to refrigerate, should i force carb them for a few days or...? Please let me know HBT! I am very worried.

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Old 11-15-2011, 07:15 AM   #2
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OK... You have overcarbed beer that is too warm, and I'd bet donuts to dollars that you're trying to pour it out of a picnic tap on a short beer line.

And you're surprised that it's foamy?

First thing's first. Cool those kegs down. Put them in a fridge, put them in a garbage can full of ice, or whatever, just chill them. Warm beer will pour foamy, there's just no way around that.

Second. Replace your beer line with the proper length. Start with 10 feet (you probably have somewhere between 2 and 5) and then go up from there.

Do those two things and you'll be in good shape.

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Old 11-15-2011, 06:32 PM   #3
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There's a couple other things I would do.

- Vent keg pressure. Since you naturally carbed the beer and it's warm you likely have something like 30psi+ of pressure on the keg. You'll need to vent the excess pressure and push the beer with 12psi of CO2

- Open tap completely. Whether using a pick-nick tap or faucet you should open them completely when pouring. Not doing so forces the beer through a small opening that causes foaming.

On a side note, don't worry about chilling the beer only to have it warm back up again. Your beer will be perfectly fine and can withstand several heat cycles. Just don't do it 20 times.

These and the above recommendations should fix your foam issues. If not report back and we'll try to help.

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Old 11-15-2011, 07:03 PM   #4
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Sorry to butt in, but doesn't 10 feet of line seem excessive? Mine are 4.5' and I only have foam issues when the beer is room temperature. Once it's chilled fully in my fridge it's fine...in fact I wish I could get MORE foam, lol!

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Old 11-15-2011, 10:39 PM   #5
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Sorry to butt in, but doesn't 10 feet of line seem excessive? [...]
Nope.

Cheers!
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Old 11-15-2011, 11:04 PM   #6
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i did vent the kegs after and still all foam coming out which i assume is because they are room temp. should i cool them all down, tap them and then try them to see if the carbonation is right?

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Old 11-16-2011, 05:38 PM   #7
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okay....noob question.....why do the lines need to be longer?

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Old 11-16-2011, 05:42 PM   #8
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This should help explain.
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Old 11-17-2011, 10:40 AM   #9
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This should help explain.
wow really?

okay, let me be more specific.....why not just turn down the CO2 to match the line length he already has. The line in my kegerator is a little over 3 feet and it's been serving beer fine for about a year at 12psi
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Old 11-17-2011, 03:07 PM   #10
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Depends on what carbonation he's trying to achieve. Turning down the pressure would work, but you sacrifice carbonation over time. He also probably doesn't have the head pressure a kegerator has going up through a tower/coffin.

Basically you want to have your line length at a distance that allows you to pour at the desired carbonation level at serving temperature without foaming issues. The factors that play into that are keg pressure, temperature, vertical rise, and total distance. Telling people to use 10' of beer line is a starting point, that can eventually be trimmed back. The likelyhood of someone having foaming issues with 10' of beer line with a properly carbed beer is almost zero. If they are having issues still they it's likely some other factor such as over carbing, too high of a serving pressure, not opening the faucet all the way, or too high of a temperature. Most people get those other parts right, which usually leave just the beer line length.

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