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Belgian ales, kegged and high carb levels

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davefleck

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So Belgian ales are commercially typically bottled and pretty highly carbonated in general. If you are kegging your homebrew and try to reach higher carb levels often you get a glass of foam. Anyone ever try an extra long serving hose to mitigate it with any success? Of course then you leave half a beer in the line after each pour.
 

Holmes

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I have run into this problem before so I tend to bottle my belgians and keg the session beers, but if you are only running one keg on your tank you can store your beer at a higher level of co2 and turn it down to dispense. Just remember to turn it back up after dispensing or it will gradually acclimate to the lower level of co2. I have not had any luck with longer tubes.
 

lsand

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I run 20 ft. of 3/16 for Belgian's. Perfect pour without having to dial down the psi.... YMMV
 

Holmes

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Do you just coil all that line up inside the fridge? It's something that i would certainly consider doing. And what psi are you storing/dispensing at?
 

lsand

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My line is coiled up in the fridge. If you make the coil to tight foam will continue to be an issue. I like my Belgian's at around 3 volumes, so I run 17 psi at 38 degrees.
 
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