Foaming issue

[Erg]

Looking for some guidance on a foaming issue. I have a corny keg that I filled with 5 gallons of pale ale, careful to purge the oxygen before letting it carbonate. I left it hooked to the gas for 14 days at 12 psi, 40 degrees. Today, took a sample from 10 feet of new 3/16 beverage hose and all get is a glass full of foam, and flat beer once it settles out. I leave the pressure at 12psi when I dispense. I did lower it to 5 psi, with the same result. I have a home brew competition at work tomorrow that I've talked a lot of trash about...... so looking to trouble shoot this thing as quick as possible. Anything stand out as a red flag in my process?

Thanks

 

[day_trippr]

Does the foam start at the keg, and does the pour "sputter" foam?
If so, the small o-ring under the long (beer) dip tube flange may be damaged or missing, which can allow CO2 in the keg head space to be injected into the beer stream at the Out post...

Cheers!

 

[doug293cz]

Is your 10ft of dispense tubing in the fridge with the beer? Warm lines can also encourage CO2 break-out during the transit thru the tube, causing excess foam.

Brew on

 

[Erg]

It's strange. No foam in the line, and straight foam right after the tap into the glass the whole time it's open. I did see that old thread about the o-ring.

 

[doug293cz]

It's strange. No foam in the line, and straight foam right after the tap into the glass the whole time it's open. I did see that old thread about the o-ring.

Strange. What kind of tap are you using? Is the foam coming out very fast?

Brew on

 

[Skeeter686]

When you lowered the pressure, did you release the excess pressure before you tried the next pour? If not, then I'm guessing that you were still pouring at 12 PSI.

 

[Erg]

Thanks for the replies. It's a regular pull faucet. The lines were room temp, so I've since moved them into the fridge and will try them again.

 

[Erg]

Yeah, I did purge the keg after I lowered the pressure.

 

[day_trippr]

Good feedback. Warm lines will certainly cause issues, so check when chilled. If problem persists there may be a chunk of something inside the faucet, or perhaps inside the tailpiece connected to the shank...

Cheers!

 

[SFC Rudy]

Do the math.

1. Piece of advice, ignore everyone’s “rules of thumb”. Unless they have the exact same system that you have what they do will not work right for you

2. Pick a carbonation method:

https://byo.com/article/3-ways-to-carbonate-your-keg-techniques/

https://byo.com/article/carbonating-options-kegging/

3. Use a keg line length calculator. This is what I used https://www.kegerators.com/beer-line-calculator/

4. Use this calculator to fine tune your system. https://content.kegworks.com/blog/determine-right-pressure-for-your-draft-beer-system/

Do the math and avoid problems.

 

[mac_1103]

2. Pick a carbonation method:

OP picked "set and forget" - 2 weeks at 12 PSI and 40F should be right around 2.5 volumes, which is fine for the style.

3. Use a keg line length calculator. This is what I used https://www.kegerators.com/beer-line-calculator/

Yes, everyone should use a line length calculator, but that calculator says OP needs 10 feet of 3/16" tubing, which is what he's using.

4. Use this calculator to fine tune your system. https://content.kegworks.com/blog/determine-right-pressure-for-your-draft-beer-system/

The chart says ales should be served at 7-13 PSI, which is what OP started with. But the calculation suggests that he should be serving somewhere in the mid-twenties. Seems like something is off.

So what do you think is causing the all foam pours?

 

[camonick]

I have found that, no matter what the line length calculators recommend, I always needed more length to achieve foam-free pours. Keeping the serving line cold really does make a difference too.

 

[Erg]

Good news. I was able to get the foam under control and actually ended up winning the competition yesterday. The changes I made were, lowered the temp of the keg to 36 degrees, switched to a 12 foot serving line, kept 12 psi, removed the dip tube to confirm the o-ring was good, and cleaned the inside of the tube and keg post again. So one, or a combination of those things equated to perfect pours. I'm betting it was the temp of both the keg and the serving line. Thanks again for the replies.