Hi Guys,
I am getting 3/4 glass of foam when I try to pour a hefe. Once enough foam disappears in the cooled glass to drink the beer, it's borderline flat.
My fridge is at 38F and I have a tower cooler (which functions okay, although not great). Beer was force-carbed using a stone @ 22PSI for three days to reach 3.4 vol. I have about 18 feet of 3/16 line which should be enough to balance out the pressure.
I also have a Perlick flow-control faucet dialed all the way back and I'm still getting super-fast, foamy pours. I have a feeling it has something to do with attempting to serve the beer at 22PSI but I have read that dialing-down the pressure to serve then turning it back up to re-pressurize the beer would lead to similar foaming issues.
If turning serving pressure way down (2-3 PSI?) to serve, should I vent the excess CO2 to pour a beer or two then pre-pressurize? Seems like a waste of gas to do this every time we want to get a glass.
I would appreciate any advice as this is my first high-carbed beer on tap.
I am getting 3/4 glass of foam when I try to pour a hefe. Once enough foam disappears in the cooled glass to drink the beer, it's borderline flat.
My fridge is at 38F and I have a tower cooler (which functions okay, although not great). Beer was force-carbed using a stone @ 22PSI for three days to reach 3.4 vol. I have about 18 feet of 3/16 line which should be enough to balance out the pressure.
I also have a Perlick flow-control faucet dialed all the way back and I'm still getting super-fast, foamy pours. I have a feeling it has something to do with attempting to serve the beer at 22PSI but I have read that dialing-down the pressure to serve then turning it back up to re-pressurize the beer would lead to similar foaming issues.
If turning serving pressure way down (2-3 PSI?) to serve, should I vent the excess CO2 to pour a beer or two then pre-pressurize? Seems like a waste of gas to do this every time we want to get a glass.
I would appreciate any advice as this is my first high-carbed beer on tap.