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Old 02-26-2011, 11:53 PM   #1
Mar 2010
Tucson, AZ
Posts: 387
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I'm not sure if I've over carbed or if my beer line is too short or what. I carbed at 30psi for about 24 hours then dropped to 10 psi. When I try to fill my cup I get a cup full of foam that eventually settles down. Once it settles down it tastes great, but it's kind of a pain in the ass to have to wait like that. I have a 2 keg setup with 5' of 3/16 beer hose that I got from keg connection.

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Old 02-27-2011, 12:03 AM   #2
Jan 2011
Prairieville, LA
Posts: 13

Me too! I two or three glasses that are perfect with about an inch of head. Good to go....but then on pour four, nothing but foam. WTH man.

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Old 02-27-2011, 01:43 AM   #3
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Sep 2008
, Maryland, The Tax Me State
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5 foot of line is too short for most of us. I have 10' lines. Your beer could be over carbed also. If it is overcarbed and then you dropped down to 10psi the beer is gonna off gas like crazy. I've found that being patient when kegging is a virtue. I carb the beer at serving pressure for 2-3 weeks before I sample it and it's always a perfect pour and carbonated perfectly. But, first I would start with longer lines.

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Old 02-27-2011, 03:08 AM   #4
Jun 2009
Ottawa - Canada
Posts: 221
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There is a lot of talk about forced carbonation in 24h using the old shake-the-carboy-with-the-PSI-jacked-up method. To me, this is asking for trouble, 'specially if you're using 5 foot lines. Turn the reg down to 10 PSI, get yourself 8 foot lines and wait 5 days. You'll be rewarded with perfectly carbed HB.
If you wan't to salvage what you have, sanitize a long metal spoon, depressurize, open the carboy and give the beer a good swirl to get the CO2 out of solution. But it back on gas and wait 24h and you should be ok.
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Old 02-27-2011, 03:45 AM   #5
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Jan 2009
Southern NH
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Longer lines might help. I force carb (not shake) at 30 psi for two days and then two days at final psi level. I've had a couple that turned out too foamy but you can turn the psi down lower and it will settle.
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Old 02-27-2011, 05:59 PM   #6
Jul 2008
San Bernardino, CA
Posts: 93

The essential missing part of the equation here is the temperature your beer is at. 10psi is pretty low unless you're around 33F with 5 foot lines. Turn up your serving pressure.

Btw, are people seriously using 8-10 foot beer lines? I've never heard of using more than 5 feet if you have the right serving pressure for your serving temperature.
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Old 02-27-2011, 06:45 PM   #7
Nov 2010
Wasilla, Alaska
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My system is set @12 PSI.

I had 5' of 3/16" line and it foamed quite bad. I changed the beer lines out to 10' of 3/16" and its about perfect.

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Old 02-27-2011, 06:57 PM   #8
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Jun 2008
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Originally Posted by dmcoates View Post
My system is set @12 PSI.

I had 5' of 3/16" line and it foamed quite bad. I changed the beer lines out to 10' of 3/16" and its about perfect.

ditto . was having a similar problem. Longer lines and now I get great puors.
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Old 02-27-2011, 11:45 PM   #9
Mar 2010
Tucson, AZ
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It's about 44* in my fridge.

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Old 02-28-2011, 11:39 PM   #10
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Jun 2007
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I had to run about 8 foot of tap line until I put those McMaster epoxy nozzles in my dip tubes.

those are the bomb! I need to remember to take one to the brew club meeting thursday to share.

I think it boils down to imprecise regulator pressure readings, variations in beer line quality (really smooth vs. rough inner walls, not to mention diameter), type of tap (picnic vs faucet)...and the fact that some guys just like a little higher CO2 volume due to growing up on overcarbd BMC's.
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