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Nevermind the temperature stratification question...some digging in the forums explained this to me. I am going to put 1, 2, or 3 computer case fans in to see how that helps. Its a pretty big keezer...

Juan, this is actually a store bought 5gal of new Belgium fat tire. I moved recently and do not have any homebrew on tap yet. I have it at around 11psi and 37F. That sound appropriate? I could put a computer case fan in there to see if that helps. I don't think they're rated for continuous...

Thanks for your reply. You're right, I'll install it and see how it works. Worst case I remove it and return it. I am okay with some nuisance tripping if it will make things a little safer

Hi, I have a keezer (if it matters) and regardless of the beer on tap, when I open the tap after not having poured for a while, several hours at least, a bit of foam can be seen coming through the line from inside the keg. This makes the first glass about 1/3 liquid and 2/3 foam. Anybody...

I've done some digging around on this and other sites but have not found an answer to my specific case. Basically I'm using a Nema 10-50 240v receptacle to power my heating element. See attached drawing to see what is looks like. It is an old receptacle design that has 2 hots and one neutral...

Changing to 3/16" line definitely helped to remove huge coils of tube in my kegerator, and also solved about 50% of the foam problem. I took apart the tap amd faucets and cleaned/sanitized them and now everything is working well. There was a minimal amount of buildup on the faucet plunger and...

Thanks for the info! I am using 1/4" lines in my new setup and have ginger ale and a pale ale on tap. Pale Ale serves at 10psi, 14ft hose. Ginger ale (soda) serves at 30psi with 30 or 35ft line. Both are nothing but foam! Used the calculators at a psi drop of 0.85psi/ft. Kegs and lines are...

Thanks for the feedback! So if I've been fermenting at 59F I should raise it up to 69F for 1-2 days for the diacetyl rest. That seems like a pretty warm temperature but I suppose as long as it is only there for a day or two it wouldn't contribute any off flavors. I'll bring the temp up...

Hi All, First post on here, hi! I have been combing the interweb for a good temperature schedule for lagering with my dry yeast. It's my first lager and also the first time I'm using my newly constructed 'temperature controlled fermentation chamber.' However I can't find a good schedule...