Serving Root Beer with Cobra vs Tap? - Home Brew Forums
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Old 09-16-2011, 11:00 AM   #1
blackcows
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I haven't made root beer for a few years but prior to that I have made many kegs of root beer and served with no problems. I am now getting only foam and the only difference I can attribute it to is using a cobra tap vs a regular tap? Could this be the case?

Mike



 
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Old 09-16-2011, 02:52 PM   #2
runningweird
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has your serving temperature or keg pressure changed? has the length of your beer line decreased? all those things could contribute



 
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Old 09-16-2011, 02:55 PM   #3
blackcows
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Quote:
Originally Posted by runningweird View Post
has your serving temperature or keg pressure changed? has the length of your beer line decreased? all those things could contribute
I know the length of line hasn't changed since I am using the same line, temp is the same. I am wondering about the pressure though? I thought I had been running at about 30 and that is how it set and left it to carb now I am wondering if I might not have been closer to 25? Would 5 psi make a big difference?

 
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Old 09-16-2011, 03:36 PM   #4
runningweird
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WAY TOO HIGH! i have my keezer at 39 degrees and 12-14 psi

http://www.kegerators.com/carbonation-table.php

that should help

 
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Old 09-16-2011, 05:48 PM   #5
MrFoodScientist
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Quote:
Originally Posted by runningweird View Post
WAY TOO HIGH! i have my keezer at 39 degrees and 12-14 psi

http://www.kegerators.com/carbonation-table.php

that should help
Maybe too high for real beer, but not for root beer. Most commercial sodas have 3-5 vol. of CO2, so that's just about right.

I carb at 30 psi at room temp and it gives me somewhat weak carbonation (for soda).
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Old 09-16-2011, 07:02 PM   #6
blackcows
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Quote:
Originally Posted by MrFoodScientist View Post
Maybe too high for real beer, but not for root beer. Most commercial sodas have 3-5 vol. of CO2, so that's just about right.

I carb at 30 psi at room temp and it gives me somewhat weak carbonation (for soda).
How much line do you use?

 
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Old 09-19-2011, 07:35 PM   #7
MrFoodScientist
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I have a 5' line, but I'm not typically serving from there, I'm bottling using a BMBF.


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