beer line length - is it possible to be too long? Oh, and a temperature question.

[thompsng]

thank you. i use 4' at 5 psi works good for me. Just hear different things.

 

[ziddey]

The problem with 5psi is if you want a beer with more carbonation. You'll have to bump up the pressure when not tapping, and bleed it down when you do. Otherwise, your beer will slowly go flat / your pressure will increase as co2 outgasses from solution.

It was what we did for a pony of local IPA once before we built a kegerator. We had a party tap, and switched the air pump to co2, but still had the 3' tap tube/faucet it came with. Ran it at 5psi and had no problems that night. By the next day, the beer was pretty much flat.



And a threadjack-- sorry.
This is our 4th homebrew keg, and the first one with extreme foaming issues. I'm running 8ft of 3/16", with about half a foot of increase in elevation. Theoretically, it should be fine up to 15psi. But for this keg, I just can't get it to pour without insane foam. As soon as I stop pouring, I'll open the kegerator and see that co2 is outgassing from where it comes out of the tap (it's a perlick tap, with the beer out the top, and co2 in the side). Within a minute, I'll have about a foot or so of co2 at the first run of the hose, and about half a foot of co2 at the hose by the faucet shank.

Do note this beer was an emergency St. Patty's day brew. Low ABV with the idea to wreck it with a few people in one night. Nottingham yeast, 2 days fermentation, 1.5 days force carbonation in the keg fridge at 50psi and 36'f. It's been a couple of days since then, and I've purged it quite a few times, and it seems to be at 10psi without creeping up now (can hear co2 running through the system as soon as I purge). Same idea. I gave a quick rinse before the keg went live, and just now, took everything apart and did a more thorough cleaning. Same deal. Instant outgassing out the coupler.

 

[Yooper]

And a threadjack-- sorry.

1.5 days force carbonation in the keg fridge at 50psi and 36'f. It's been a couple of days since then, and I've purged it quite a few times, and it seems to be at 10psi without creeping up now (can hear co2 running through the system as soon as I purge). Same idea. I gave a quick rinse before the keg went live, and just now, took everything apart and did a more thorough cleaning. Same deal. Instant outgassing out the coupler.

It's way overcarbed. 50 psi at 36 degrees for 1.5 days would make it WAY overcarbed. Just keep purging and turn the gas off of it until it's better.

That's one of the major disadvantages of "burst carbing" when you're in a hurry. Overcarbed beer that will take a while to get right again.

 

[Yooper]

thank you. i use 4' at 5 psi works good for me. Just hear different things.

At 5 psi, don't you have flat beer? Mine is at 12 psi at 40 degrees.

 

[heyjaffy]

At 5 psi, don't you have flat beer? Mine is at 12 psi at 40 degrees.

I've been setting my ESB between 5 and 8 psi, which is appropriate if you follow the style guide, even possibly overcarbed pending temp. The beer is not flat, but it is very lightly carbed.

 

[Yooper]

I've been setting my ESB between 5 and 8 psi, which is appropriate if you follow the style guide, even possibly overcarbed pending temp. The beer is not flat, but it is very lightly carbed.

That makes sense. I usually have IPAs and APAs on tap and currently a Bohemian pilsner. I like a much higher carb level for those beers.

 

[birvine]

Reviving an old thread...

Great read everyone. I just replaced my standard faucets with some Perlick 525s and after enjoying months of foamless beer, I have a snowstorm in a glass.

I'll start with 12' lines and take it down until it works again.

And here I was thinking I didn't like Perlicks. GASP!!


B