somedudefromguam

Recipes 

Sooo.... I have been pouting over this keg that will not dispense beer without also pouring half a glass of foam. I have tried various lengths of 3/16 line, from 10 to 25 feet. The only thing that seems to change is the rate at witch the brew exits the spout. 25 feet gives nothing but foam, anything less than 25 feet fills the glass w/foam in about half a second. 15 feet gives an alright pour if I turn the pressure down to about 10 psi first, this is how I usually serve/bottle my beer. It is an abby brew that is sitting at about 43 degrees, 20 psi. The line is chilled, even the damn glass is chilled, still foamy. I dont really mind a couple gulps of foam as the brew is usually still pretty prickly on the tongue due to the high carbonation. But I can not get a bottle filled (with and without counter pressure filling) without losing half a pint due to overflow of foam. Kind of embarrassing after bragging all night I only started kegging about a month ago. This brew is the highest carbonated beer I have ever had on tap. The other brews (2-2.5 volumes) all pour great and bottle with NO foam even w/o counter pressure filling.... Whoo! That was a mouth full! Thanks for reading and thanks in advance for any help offered!

badbrew

Recipes 

Try lowering temp down 5-10 degrees if you can. I bet 33 would instantly fix it.

lamppa

Recipes 

dude you just said the beers at 2.5 volumes pour fine. I cant serve any beer at 20psi without solid foam and I have 10' lines. My abbey beers have a ton of foam, must be due to yeast protiens or some ****, I have to purge those kegs down to 13 psi to sreve.

abbey yeast, 3.0 volumes, 10 feet lines = maximum serving pressure 15 psi.


this is in mo way scientific, just my guess based on experience.