I posted a few weeks ago about a kegging problem I'm having. The backstory: new kegerator. A homebrewed pale ale and a Sam's Oktoberfest. We tapped the Sams the day we got the kegerator and it seemed fine. Unfortunately we didn't notice that we forgot the gasket in the coupler, and within a few hours we lost some of the beer and it was flat. We fixed it and recarbed. Now it comes out all foam. Either at 10 psi serving or at 2 psi, it just pumps out foam. Seems to be the same with the homebrew. All foam, no carbonation to the beer itself. It was recommended that I get longer beer lines - maybe the beer was overcarbed and was being shot out of too short of a line.
So I did that. 10 ft lines, the guy at the shop told me the lines were perfect food grade, the inside line was polished as it was made so it would be perfect. The beer in the line looks perfect, clear, with carb bubbles. But still, it just pumps out foam. For both beers.
I could try to reset it again, but I've already done that - not sure its the problem.
Any ideas? We've had the kegerator over a month now, and have yet to have a good beer. Very sad, I know.
Any help is greatly appreciated. Thanks a lot everyone!
What is the temp of the beer/foam coming out of the tap?
__________________ Fermenting. On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa. Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60 Fermenting:Apfelwein On Deck: Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)