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Old 06-17-2011, 12:00 AM   #1
Guidry
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Default New to kegging - Too much head

Is that possible? 

Seriously though.... Kegged at 12psi and then reduced to 5psi to sample at 3 days and poured nice. Pressured up again to 12 and left until now (7days) in fridge. Reduced it down to 5psi and now I get 3/4 glass of head. What do I need to do? What other info to you need to diagnose?

Tastes great but I'm wearing myself out going back and forth to fill my pint with 2" of brew.

Thanks


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Old 06-17-2011, 12:12 AM   #2
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What hose length are you using?


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Old 06-17-2011, 12:18 AM   #3
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6 ft of 1/4" ID
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Old 06-17-2011, 03:17 AM   #4
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10' is better
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Old 06-17-2011, 03:24 AM   #5
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My first pour sometimes has a bit more head than my second pour. I think I read somewhere that 1/4 inch tubing requires a longer run like 10' like stevo said. I use 6 feet of 3/16 and it's pretty decent, not too much head and much better after the first pour.
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Old 06-17-2011, 03:57 AM   #6
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Serving PSI and carb PSI should be the same. 1/4" hose at 10 feet might not be enough. I'd switch to 3/16" and install 10 feet of line. Then trim shorter if needed.
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Old 06-17-2011, 05:57 PM   #7
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I've heard the opposite, that an increase in length creates more surface area for friction. thoughts??
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Old 06-17-2011, 06:04 PM   #8
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If you pour a second pint after pouring the first one, is it 3/4 foam too? You most likely have slightly warmer beer in all of that line, which foams more than the proper temp beer in the keg. I agree with going to 3/16" ID tubing at around 6-7 feet. What you may also have to do is pour a few cooling ounces before pouring a pint. I always have to pour a few ounces to get the warmer beer out of the line and cool the tap, after that pouring is fine.
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Old 06-17-2011, 06:05 PM   #9
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Quote:
Originally Posted by samc View Post
Serving PSI and carb PSI should be the same. 1/4" hose at 10 feet might not be enough. I'd switch to 3/16" and install 10 feet of line. Then trim shorter if needed.
WHOA! I know I've read in several places about force carbing where the beer is pressurized at up to 30psi over night, or over 2 nights, and then ready to be served. No way you're gonna tell me you serve that at 30psi!

Maybe I can be convinced that given enough time, beer pressurized to 5psi will carbonate, but I'm guessing that will take a few weeks.

So many different documents floating around about how much pressure vs time is needed for the carbonation process, but almost every one of them says serving pressure is in the neighborhood of 5psi.

Not sure if my local store has 3/16 tubing, but I'll check.
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Old 06-17-2011, 06:07 PM   #10
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You need to serve at carb pressure, 12 PSI. You also probably need more than a week at 12 PSI for full carb. You need longer lines and narrower lines. You need something like 20 feet at 1/4", 10 feet at 3/16".

Longer lines DO create more friction. This is GOOD. It causes pressure drop as you pour, meaning that instead of the beer starting at 12 PSIG in the keg and emerging from your tap at 10 PSIG, it starts at 12 PSIG in the keg and emerges from your tap at 1-2 PSI. This means as it drops to atmospheric, (0 PSIG), it doesn't have as far to drop, so it doesn't knock CO2 out of solution.

Friction = good. TURBULANCE = bad....but no worries about that inside your lines.


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