moonbrew
Well-Known Member
- Joined
- Jul 7, 2007
- Messages
- 116
- Reaction score
- 2
I finally got my two tap keezer finished last week. It's a Magic Chef 7.2 cf freezer with a Ranco controller set at 38 and a 6" collar. My kegging equipment is from Kegconnection.com and consist of two cornies, a double regulator, 10 lb tank, 5' of 3/16 beer line and Perlick taps.
I kegged two batches 4 days ago. One I force carbed and the other I set to forget. The force carbed batch was chilled, shook at 30 psi for 3 minutes, and left overnight. The next day I took it down to 12 psi and left it another two days.
Here is the problem... I'm getting way too much foam in my pour. I crack the tap nice and quick, but there seems to be alot of air in the line to start with.
I really dont think it is over carbed... if I take it down to 3 psi and pour it works ok with a trickle but it still tastes like it needs more co2.
If I run it up to 8 psi the first pour is mostly foam, and tastes flat when it settles. The second pour is great... 1" head and almost carbed enough.
That is when I started wondering if my lines are too warm. My Ranco is set at 38 with a 2 degree swing. Right now the probe is hanging in the air towards the top of the keezer but not as high as the collar. I have a refrigerator thermometer sitting on the top lip of the freezer resting on the inside of the collar and it reads 50 degrees. This is about where my lines are wound up on top of my cornies. I figure that after the first pour the lines are cold (same as the bottom of the cornie) and that might be why the second pour works better.
What do you guys think? Do I need better air circulation in the keezer to keep the lins cold or do I just need longer lines. I thought that if Kegconnection sold all their kits with 5' lines it should be OK. Or what about the epoxy mixing thingie. That will help slow the pour but it might not compensate for the warm or short lines will it?
I hate throwing away a bad first pour to get to a good second...
Thanks guys
I kegged two batches 4 days ago. One I force carbed and the other I set to forget. The force carbed batch was chilled, shook at 30 psi for 3 minutes, and left overnight. The next day I took it down to 12 psi and left it another two days.
Here is the problem... I'm getting way too much foam in my pour. I crack the tap nice and quick, but there seems to be alot of air in the line to start with.
I really dont think it is over carbed... if I take it down to 3 psi and pour it works ok with a trickle but it still tastes like it needs more co2.
If I run it up to 8 psi the first pour is mostly foam, and tastes flat when it settles. The second pour is great... 1" head and almost carbed enough.
That is when I started wondering if my lines are too warm. My Ranco is set at 38 with a 2 degree swing. Right now the probe is hanging in the air towards the top of the keezer but not as high as the collar. I have a refrigerator thermometer sitting on the top lip of the freezer resting on the inside of the collar and it reads 50 degrees. This is about where my lines are wound up on top of my cornies. I figure that after the first pour the lines are cold (same as the bottom of the cornie) and that might be why the second pour works better.
What do you guys think? Do I need better air circulation in the keezer to keep the lins cold or do I just need longer lines. I thought that if Kegconnection sold all their kits with 5' lines it should be OK. Or what about the epoxy mixing thingie. That will help slow the pour but it might not compensate for the warm or short lines will it?
I hate throwing away a bad first pour to get to a good second...
Thanks guys