Foam but no carbonation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Foam but no carbonation

Reply
 
Thread Tools
Old 08-03-2010, 11:07 PM   #1
stoutaholic
 
stoutaholic's Avatar
Recipes 
 
Jan 2009
Janesville, Wisconsin
Posts: 129
Liked 2 Times on 2 Posts



I know this question has been asked before, but none of the threads I have found have actually explained the phenomenon that is occurring. Essentially, when I dispense the beer from my keg, it pours complete foam, but when the foam settles out, the beer in the glass is completely flat. Anyone know what is going on here?

This doesn't seem to be a simple issue of balancing the system. I could reduce the pressure in the keg, increase the line length, etc. in order to pour a slower or less foamy glass. What I don't understand is how the pour can be complete foam without being noticeably carbonated at all. It is as if, once the beer reaches the glass, all the CO2 instantly bursts out of solution as foam, thus leaving the beer devoid of CO2. But I don't understand why this would happen, if this is what is actually happening.

 
Reply With Quote
Old 08-03-2010, 11:27 PM   #2
PintOfBitter
 
PintOfBitter's Avatar
Recipes 
 
Feb 2007
USA
Posts: 1,154
Liked 11 Times on 10 Posts


Quote:
Originally Posted by stoutaholic View Post
... It is as if, once the beer reaches the glass, all the CO2 instantly bursts out of solution as foam, thus leaving the beer devoid of CO2. But I don't understand why this would happen, if this is what is actually happening.
You're right about this. beer is going from keg pressure to ambient too quickly, which is causing virtually all the CO2 to come out in foam. You know the beer is getting carbonated, or the foam wouldn't happen at all.

How long are your lines and what is your serving pressure?
__________________
-PoB

Maybe you can use these Grain, Hops, Yeast Reference Charts

 
Reply With Quote
Old 08-03-2010, 11:28 PM   #3
wildwest450
Registered User
Recipes 
 
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts


Did you do an extended high psi force carb. Give it a little shake maybe?

 
Reply With Quote
Old 08-04-2010, 01:21 AM   #4
sniemeyer
Recipes 
 
Mar 2010
Wisconsin
Posts: 15

I have a 12 foot 3/16" line. I can see the beer in the line, without any foam, but as soon as it leaves the cobra head dispenser, it turns into foam. I also tried it with a chilled glass, with the same result. I am actually not adding any additional serving pressure, just relying on the pressure existing in the keg (my intention was just to bottle a six pack with my counter-pressure bottle filler and then adjust the pressure in the keg to serving pressure later. I wanted to ensure that, after losing carbonation in the bottling process, the beer in the bottle would still be sufficiently carbonated).

The beer may very well be overcarbonated, as I used a 0.5 micron stone, set the pressure at about 20 PSI with the beer at 32 F, and let it sit for two days. This is a Belgian Dubbel, so I want the carbonation level to be about 3.0 to 3.5 volumes. It may not even be possible to use a counter-pressure bottle filler at that level of carbonation, but I am still confused about why all the CO2 suddenly bursts out of solution, even when dispensing to a glass with a cobra head. If the beer was SIMPLY overcarbonated, I would expect the beer to foam, pour too quickly, etc. but I would not expect the beer remaining in the glass, after the foam has dissipated, to be completely flat. This is what seems odd to me. It is as though somehow the CO2 needs to be "bound" more completely to the beer itself.

 
Reply With Quote
Old 08-04-2010, 02:42 AM   #5
sniemeyer
Recipes 
 
Mar 2010
Wisconsin
Posts: 15

I've read some more posts on this topic and it sounds like the basic principle is that the more foam you have, the less carbonation there will be in the beer. So if some problem with the system (overcarbonation, lines that are too short) is causing the beer to foam, then this will result in an undercarbed beer in your glass/bottle. Therefore, even though the beer is HIGHLY carbonated in the keg, this can actually led to very LOW carbonation in the beer, if the high carbonation in the keg results in an extremely foamy pour. All the foam in the pour that later condenses into beer has apparently lost all of its carbonation in the process of being foam. So I will reduce the level of carbonation in the keg and see what happens.

 
Reply With Quote
Old 08-04-2010, 10:35 PM   #6
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


Clean your cobra tap 'guts'. If you've got crud in there forcing the beer out through a restricted opening, it pushes the CO2 out.

How long does it take to pour a pint at 20psi? If its fast, your system isn't balanced.

I HIGHLY recommend getting those mcmaster epoxy nozzles and jamming 2-3 down your dip tube to slow the beer flow.

Those things solved my kegging woes 100%
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 08-04-2010, 11:34 PM   #7
Pimp Juice
Recipes 
 
Aug 2005
San Leandro
Posts: 119

Simply sounds over-carbonated.
__________________
there are worse things than
being alone
but it often takes decades
to realize this
and most often
when you do
it's too late
and there's nothing worse
than
too late.
-Bukowski

 
Reply With Quote
Old 08-05-2010, 12:19 AM   #8
rocketman768
HBT_LIFETIMESUPPORTER.png
 
rocketman768's Avatar
Recipes 
 
Feb 2008
Evanston, IL
Posts: 1,083
Liked 25 Times on 22 Posts


Are you serving your beer at 20 psi? Usually, I can barely get away with serving at 10 psi. You probably should crank the psi down (maybe even down to 5 psi) when you serve so that beer isn't coming out so fast and knocking CO2 out of suspension.

 
Reply With Quote
Old 08-05-2010, 08:56 PM   #9
sniemeyer
Recipes 
 
Mar 2010
Wisconsin
Posts: 15

So, working on the assumption that my beer was overcarbonated, and that the foaming was CAUSING the lack of carbonation in the glass, I used the CO2 purge valve on the keg to let off CO2 until there was no longer any audible gas leaving the keg (maybe 20 to 30 seconds worth of purging). I then poured myself a glass using the residual pressure in the keg -- poured fine, no foam, but also very little carbonation in the glass. So obviously the situation was that there was a high level of CO2 pressure in the keg, but the beer had absorbed very little of the CO2. So this leads me to a new question, which I will start as a new thread -- how do you get the force carbonation procedure to work successfully? Apparently I am doing something wrong ...

 
Reply With Quote
Old 08-05-2010, 09:12 PM   #10

Also - and this may not be the problem - check for any leaks in the 3/16" tubing. I had a tiny leak develop last weekend where the tubing met the barb on the faucet. The tubing had been on there for four years, had gotten worn and was leaking just enough to not be noticeable except at 20-30 psi. I cut off the 3/4" of worn material, reconnected everything and it was good as new.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first glass of beer from my kegged batch... all foam. The second? all foam. 3rd? nerdlogic Bottling/Kegging 24 11-15-2012 03:14 PM
FOAM! Over Carbonation "Purging" Josh_smith09 Bottling/Kegging 3 07-13-2010 01:13 PM
Weissbier in kegs foam issues (aka yet another carbonation question) MadHopper Bottling/Kegging 10 05-13-2010 08:16 PM
Haier kegerator conversion - foam baby foam... lilzaphod Bottling/Kegging 5 10-08-2008 04:22 PM
Carbonation: WAY too much foam...ideas?? g1976b Bottling/Kegging 7 09-02-2008 05:42 PM


Forum Jump