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Old 05-02-2013, 09:56 PM   #1
Apr 2013
Posts: 11

I'm on my second round of root beer. First one went well. Did enough research to get a good understanding. I'm running 30' of 3/16 at 30 psi for carbing and serving. This second batch is getting super foamy all of the sudden. Any good guesses? Second question is why can't you force carb at 30 psi and when it's ready being the psi down to like 5 psi which should give youthe ability to run a shorter serving line.

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Old 05-02-2013, 11:38 PM   #2
Mar 2013
Newark, Delaware
Posts: 238
Liked 15 Times on 13 Posts

Because over time your root beer will lose carbonation....all the way down to 5 psi

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Old 05-04-2013, 01:01 AM   #3
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts

Its more annoying than disasterous, to slowly lose pressure that way, in that you have to push it back to 30 every few pours.
I do this with my kegs since I don't have a dual manifold or splitters.
I still use a longer line in those cases anyways though, so I'm not sure on the short line part.
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

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