Hey, gang, I could use a little help here. Back in October I built myself a nice little 6 tap keezer. You can check out the pics and specs in my post here if you're interested. Initially everything was great with the setup, and I was a very happy home brewer, but then I noticed over the course of November, as I was filling it up with kegs (and emptying said kegs), they would go from perfect pours, to foamy pours.
I also noticed that after having a keg tapped for about a week or so I would start getting bubbles in the beer lines. At this point I've got 6 kegs in there, and they all have this problem. This leads to "stuttering" pours, and a lot of foam. I did a bit of research, and it seems this can be caused by a few things:
1) Simply over-carbing your kegs
2) A CO2 leak somewhere
3) Big temperature differences between the bottom and top of the freezer
Well, I was pretty sure #1 wasn't the issue, as I was following the 30 PSI for 24 hours, purge CO2, and set to serving temp for a couple of days that seems to work well for a lot of folks.
I was also pretty sure there wasn't a CO2 leak anywhere, as I'd gone over the whole system with leak detector spray twice already, but I gave it another shot, and sure enough, there still aren't any CO2 leaks.
So, I decided to see if I was getting temperature stratification in the keezer. Yesterday morning before work I placed a jar of water on the floor of the keezer and another on top of one of the kegs. I already keep my temperature probe immersed in a jar of water that's the same size, which sits on my keezer hump, so it's about 1/4 - 1/3 of the way up. I figured 3 jars in this configuration should allow me to measure bottom, middle, and top freezer temps. This morning before work I checked all of the temps with my Thermapen, and here's what I found:
Just to double check everything I also did 3 small (6 oz or so) pours from a keg and measured those temps:
So it would seem I've found the problem, but I'm a bit baffled. If you looked at the pictures you'll see that I have a nice sized fan in the keezer. It's this particular model if you're interested. It's a 120mm fan rated at 51CFM.
As it stands now I've got the fan mounted so it's blowing upward, my thinking being that it should suck the cold air from the bottom towards the top. From what I'm reading, at 51 CFM, it really shouldn't matter what direction it's blowing as it should circulate all of the air in the keezer no problem. Despite that I was thinking I might try reversing the fan, so it blows the warm air downward when I get home this evening, but beyond that I really have no other ideas on what to try.
Any help that anyone can offer would be greatly appreciated!
I also noticed that after having a keg tapped for about a week or so I would start getting bubbles in the beer lines. At this point I've got 6 kegs in there, and they all have this problem. This leads to "stuttering" pours, and a lot of foam. I did a bit of research, and it seems this can be caused by a few things:
1) Simply over-carbing your kegs
2) A CO2 leak somewhere
3) Big temperature differences between the bottom and top of the freezer
Well, I was pretty sure #1 wasn't the issue, as I was following the 30 PSI for 24 hours, purge CO2, and set to serving temp for a couple of days that seems to work well for a lot of folks.
I was also pretty sure there wasn't a CO2 leak anywhere, as I'd gone over the whole system with leak detector spray twice already, but I gave it another shot, and sure enough, there still aren't any CO2 leaks.
So, I decided to see if I was getting temperature stratification in the keezer. Yesterday morning before work I placed a jar of water on the floor of the keezer and another on top of one of the kegs. I already keep my temperature probe immersed in a jar of water that's the same size, which sits on my keezer hump, so it's about 1/4 - 1/3 of the way up. I figured 3 jars in this configuration should allow me to measure bottom, middle, and top freezer temps. This morning before work I checked all of the temps with my Thermapen, and here's what I found:
- Bottom - 34F
- Middle - 40F (which is what I have my temp regulator set to and matched the value measured by my probe)
- Top - 47F
Just to double check everything I also did 3 small (6 oz or so) pours from a keg and measured those temps:
- Pour 1 - 45F (and mostly foamy)
- Pour 2 - 42F (not quite as foamy)
- Pour 3 - 38F (and poured perfectly)
So it would seem I've found the problem, but I'm a bit baffled. If you looked at the pictures you'll see that I have a nice sized fan in the keezer. It's this particular model if you're interested. It's a 120mm fan rated at 51CFM.
As it stands now I've got the fan mounted so it's blowing upward, my thinking being that it should suck the cold air from the bottom towards the top. From what I'm reading, at 51 CFM, it really shouldn't matter what direction it's blowing as it should circulate all of the air in the keezer no problem. Despite that I was thinking I might try reversing the fan, so it blows the warm air downward when I get home this evening, but beyond that I really have no other ideas on what to try.
Any help that anyone can offer would be greatly appreciated!
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