Keezer Question

[Markiej87]

Allright, I built a keezer a couple of months ago. Didn't use the standard chest freezer build, since it would've taken up a lot of space. I chose for some adjustments to an existing fridge I already owned.

The problem is I keep getting gas in my beer lines which makes pouring quite hard. My beer is sitting at 41 degrees and my pressure is at 15 PSI. I use flow control fawcets. I've read alot about this and every advice is to keep my pressure between 7 and 15 PSI to have the right amount of CO2 in my beer.

Normally I'd fix this problem by just ramping up the pressure by a few PSI, but that'll just make my beer saturate the extra CO2, right? What is the solution to my problem?

 

[BassBabiesBeer]

Allright, I built a keezer a couple of months ago. Didn't use the standard chest freezer build, since it would've taken up a lot of space. I chose for some adjustments to an existing fridge I already owned.

The problem is I keep getting gas in my beer lines which makes pouring quite hard. My beer is sitting at 41 degrees and my pressure is at 15 PSI. I use flow control fawcets. I've read alot about this and every advice is to keep my pressure between 7 and 15 PSI to have the right amount of CO2 in my beer.

Normally I'd fix this problem by just ramping up the pressure by a few PSI, but that'll just make my beer saturate the extra CO2, right? What is the solution to my problem?

Lower temp is ideal, was your beer cold enough when carbonated? It's possible the co2 wasn't fully absorbed into the beer.

 

[BrewInspector]

Just spitballing here...
A loose connection in your kegs dip tube?

 

[BassBabiesBeer]

Also, 15 PSI is high for everything short of Belgian styles, wheat beers, and sour ales (not all)

 

[Markiej87]

Lower temp is ideal, was your beer cold enough when carbonated? It's possible the co2 wasn't fully absorbed into the beer.

Yes, I always carb cold. My method is: I put the keg in my keezer (+/- 40 degrees), connect it to CO2 and wait for 7-10 days. My theory was that this automates the balance between the pressures for gas in and beer out

Just spitballing here...
A loose connection in your kegs dip tube?

Thanks. I just found out one of my kegs has a faulty dip tube!

Also, 15 PSI is high for everything short of Belgian styles, wheat beers, and sour ales (not all)

What pressure and temp would you set it?

 

[BassBabiesBeer]

What pressure and temp would you set it?

Once the beer has carbed, ideal psi for most ales is 7-13.

For carbonation though, there are charts to look up for ideal volumes of co2.

 

[Markiej87]

Once the beer has carbed, ideal psi for most ales is 7-13.

For carbonation though, there are charts to look up for ideal volumes of co2.

But if pressure is too low you'll tap foamy beers, right?

 

[BassBabiesBeer]

But if pressure is too low you'll tap foamy beers, right?

I forgot to mention temp. The lower, the better. I aim for the bottom of the keezer to be 33 degrees, most ideal carbonation volumes are attained most easily that low.

I thought beer at higher co2 settings will end up foamy.

 

[mattdee1]

But if pressure is too low you'll tap foamy beers, right?

In my experience, lower serving pressures are the path to fewer headaches and less wasted beer.

I carbonate my beer usually at around 12psi and 35F or so, then turn the gas off. Several pints can be served this way before more CO2 pressure is needed, at which time I open the CO2 valve for a few seconds to re-pressurize the kegs.

No, the beer does not go flat when I do this, not even over periods of months. I've got a keg of blonde ale that I've had on tap since March and is getting really low. I pulled my first pint in 3 weeks of this beer the other day and the beer was crystal clear and the carbonation was fine.

It seems clunky but I get smooth pours every single time without any unwanted over-carbonation or crazy foaming. Works for me. A side benefit of working this way is I never have to worry about a hidden leak draining my CO2 tank when I'm not paying attention.

Some claim that carbonating at one pressure then dropping the serving pressure will cause foaming because the lower pressure draws the CO2 out of solution. I guess those laws of physics don't work at my house.

 

[homebrewfinds]

My guess is that the lines are warming up causing co2 to come out of solution. A recirculating fan can help.... https://www.homebrewfinds.com/2014/...s-reducing-foam-with-a-recirculation-fan.html