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Old 08-21-2012, 03:26 AM   #11
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Dang!! That's what my CO2 and beer gas pours look like!!

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Old 08-21-2012, 04:27 AM   #12
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Originally Posted by ronan
Set it to about 20 PSI during the shake and roll, As for the blend it supped to be 75/25 and i'm serving at 30PSI. As for an ideal carb level I'm thinking 1.5-1.8 unless lower is more desirable for an nitro beer?
My guess is that it's overcarbed. Doesn't take long to get over 2 vol by shaking and rolling at 20 psi. If you left it at 20 psi for a few days after shaking it, then it's overcarbed for sure. Do you have a cobra faucet or regular faucet you can try just to see what the carb level is like? Is gas building up and forming pockets in the beer line if it sits without being poured for a few hours? Anything under ~2 vol should be fine on nitro, but with the info you've given, you'll probably need a higher serving pressure than 30 psi.
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Old 08-21-2012, 04:39 AM   #13
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I'm going to try and pull some carb off tomorrow by bleeding pressure from the keg and I will try doing a serve pour at above 30 psi perhaps 35. One thing I forgot to mention was that on day one it was working like a champ except I could do one perfect pour with nitro at 30 psi but if I went to serve a second pint immediately after the first it would pour flat with no head. That was my motivation to do an additional force carb. Perhaps I over-shot it on this one.

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Old 08-21-2012, 07:44 AM   #14
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I'm going to try and pull some carb off tomorrow by bleeding pressure from the keg and I will try doing a serve pour at above 30 psi perhaps 35. One thing I forgot to mention was that on day one it was working like a champ except I could do one perfect pour with nitro at 30 psi but if I went to serve a second pint immediately after the first it would pour flat with no head. That was my motivation to do an additional force carb. Perhaps I over-shot it on this one.
The plot thickens. So this beer was already at least partially carbed prior to you putting it on pure CO2 at 20 psi and shaking it, and then leaving it on pure CO2 for several days, possibly still at a high pressure. Now I'm even more convinced that it's way overcarbed. FWIW it only takes 3-5 psi of pure CO2 to reach the carb level range you mentioned. It's likely going to take bleeding the pressure dozens of times over the course of a couple days to get the carb level back down. There is a shortcut though, where you push gas at a low pressure through the liquid out diptube while holding the pressure relief valve open. And 35 psi is likely still too low. With a 75/25 blend gas, 1.6 vol of carbonation, and 41°F serving temp, according to the calculators you'd need somewhere around 55 psi for a truly balanced system. The 30 psi you've been using is about right for a 60/40 gas blend.

http://mcdantim.com/distributor-tools/calculators/
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Old 08-21-2012, 01:41 PM   #15
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I used a shop vac for wine in the past to degas must. I may give that a try.

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Old 08-21-2012, 06:42 PM   #16
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ok ran the calc and came up with mixed results. 47 PSI that can't be correct, can it?

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Old 08-21-2012, 06:56 PM   #17
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Yes it can be correct. Since you have just 25% CO2 in the gas mix, you're at 1/4 what you would have with straight CO2. The 47psi will put you at just under 12psi equivalent. You might need to get a longer beer line for that faucet too. I won't say for certain since I've not [yet] set up to serve via a stout tap on beer gas.

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Old 08-22-2012, 03:40 PM   #18
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Beer lines are about 14ft in all.

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Old 08-23-2012, 02:52 AM   #19
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Finally after a de-carbination and 42 psi of beer gas we have a near perfect pour.
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Old 08-23-2012, 11:48 PM   #20
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Stout taps because of the restricter plate do not need long beer line for balance

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