I've kegged over 40 batches of homebrew on CO2 and know all about a balanced CO2 system. I can nail a CO2 system.
After years of acquisition and much procrastination I finally have a few cornys of Fullers London Porter clone and all my nitro stuff hooked up.
I carbonated to an acceptable taste/mouthfeel level with CO2 and happily dispensed the first 8 or so pints on a normal CO2 tap/setup with excellent results.
A few days later I switched the keg to the first run of the stout faucet.
6' of new 3/8" ID line
clean tap and connections (tap has new o-ring and clean restrictor )
tried and true disconnects
cold run the whole way, cold tap
keg near 40deg - I can check exact temp if important
75/25 beergas at 32psi
I get a glass of 100% foam. It pours at a decent rate and I get that nice hissing sound you expect from a proper setup. The cascading effect is really not there - more like falling bubbles. I've poured literally thousands of pints of Guinness back in my bartending days and know what to expect. This setup is taking me around 4 minutes to get down to 2-1/2" of beer and 2" of head in a clean, rinsed 6" pint glass.
It tastes great - possibly a tad flat (but good) but it takes forever to pour.
Where can I start to work towards balancing this system? Thanks VERY much for any insight. I remember it took me a long time to really understand all the variables in a plain CO2 setup.
After years of acquisition and much procrastination I finally have a few cornys of Fullers London Porter clone and all my nitro stuff hooked up.
I carbonated to an acceptable taste/mouthfeel level with CO2 and happily dispensed the first 8 or so pints on a normal CO2 tap/setup with excellent results.
A few days later I switched the keg to the first run of the stout faucet.
6' of new 3/8" ID line
clean tap and connections (tap has new o-ring and clean restrictor )
tried and true disconnects
cold run the whole way, cold tap
keg near 40deg - I can check exact temp if important
75/25 beergas at 32psi
I get a glass of 100% foam. It pours at a decent rate and I get that nice hissing sound you expect from a proper setup. The cascading effect is really not there - more like falling bubbles. I've poured literally thousands of pints of Guinness back in my bartending days and know what to expect. This setup is taking me around 4 minutes to get down to 2-1/2" of beer and 2" of head in a clean, rinsed 6" pint glass.
It tastes great - possibly a tad flat (but good) but it takes forever to pour.
Where can I start to work towards balancing this system? Thanks VERY much for any insight. I remember it took me a long time to really understand all the variables in a plain CO2 setup.