Kegged Beer All Foam...tips needed

[Lunarpancake]

I have a kegging system and have been pouring all foam. I have been serving at ~12psi and and ~3.5 feet of (3/8ths inch i think) hose attached to a simple party valve dispenser (whatever its called)


To eliminate the foam issue should I get longer hosing? Wider diameter hosing? Dispense at lower psi? Get a better valve dispenser?


Any tips would be great as I do not want to waste my new winter-ale finding out the best dispensing technique.


Thanks!

 

[Gasper]

You want to go longer and narrower. 5 feet of 3/16 i.d. should work well.

 

[ShaneKasey]

well number one beer line should be 3\16th interior diameter beer line. 3\8 would be out of control massive, so that would be the first thing to check, and if my beer was foaming too much, then i would shut the co2 off until it hits your desired carbonation level, and then turn the co2 back on, but i would personally put it to about 6 psi.
I think that i lot of home brewers (myself included) over-carbonate there beer from time to time, because they want it to be ready soon soon, or they forget that they left it carbonating. And then once it's over-carbonated, they feel like they are screwed. but it's very easy to take the carbonation out of your beer, just don't put any more co2 into it, and pull the pressure relief valve on the top of your keg, releasing all of the pressure. come back in an hour, and pull the pin again. more pressure will come out. Why? because some of the co2 has release from the liquid, and filled up the dead space.
carbonating just takes a little practice like everything else, don't worry, you'll get it down pretty quick

 

[Lunarpancake]

well number one beer line should be 3\16th interior diameter beer line. 3\8 would be out of control massive, so that would be the first thing to check, and if my beer was foaming too much, then i would shut the co2 off until it hits your desired carbonation level, and then turn the co2 back on, but i would personally put it to about 6 psi.
I think that i lot of home brewers (myself included) over-carbonate there beer from time to time, because they want it to be ready soon soon, or they forget that they left it carbonating. And then once it's over-carbonated, they feel like they are screwed. but it's very easy to take the carbonation out of your beer, just don't put any more co2 into it, and pull the pressure relief valve on the top of your keg, releasing all of the pressure. come back in an hour, and pull the pin again. more pressure will come out. Why? because some of the co2 has release from the liquid, and filled up the dead space.
carbonating just takes a little practice like everything else, don't worry, you'll get it down pretty quick

Well its def. not over-carbed Ive only hit it with 36hrs of 30psi and 1 day of 12psi sofar. I still have a day or two at 12psi left then ill turn it down to serving pressure. (6psi I guess)

 

[Fingers]

You should serve at the same pressure you carb at. If you turn it down, some of the gas will come out of solution and you'll be ping-ponging the pressure all the time. At 12 psi 10 feet of 3/16" ID tubing serves just fine. As was mentioned, your line is too short and too large. Foaming is caused by a large, sudden drop in pressure. The smaller and longer line causes drag that decreases the pressure to around 1 psi at the tap.

 

[JesseRC]

10' of 3/16" line and 10 psi works for me, however I do have a 2' picnic tap line 3/16" that I place 2 epoxy mixer tubes in, and it works awesome. You might try it with just one. Here's the link to the sticky and details about it. Some folks put them in the corny dip tube or in the 3/16" line. Oh, one other note, next time try just setting to 10-12psi for the whole carbing process, it takes about a week, but you wont regret it.

https://www.homebrewtalk.com/f35/cure-your-short-hose-troubles-100151/

 

[maida7]

your tube is too short and too wide (that's what she said...) LOL!

Try a 10' long 3/16" inside diameter tube. With this length and diameter you can serve at 10-20 PSI without foaming.

For carbing I do not like the idea of going to 30 PSI for a period of time then bringing it down to the proper pressure for style. I set it at the proper pressure for the style (usually between 10-20 PSI) and leave it there. To speed the dissolving of the CO2 I shake the keg. By setting and leaving it at the proper pressure you will never over-do the carbonation. Over carbed beer will taste nasty harsh and acidic.

 

[maida7]

dang this place echos like a cave