Pouring too much foam

[petismaximus]

Can't figure out why my most recent beer is pouring too much foam. The last couple have been fine but this one pours terrible. Tried different pressures, have 10 foot lines and I'm out of ideas

 

[doug293cz]

You didn't give us much to go on. What are all the details of the carbonation process you used? Is there anything different about this beer recipe vs. the previous?

Brew on

 

[petismaximus]

Nothing that drastically different in recipes that I can recall. All were force carbed at 20-30 for a couple days and dropped down from there to be carbed within a week. I can't really think of anything that changed between them that would cause an issue

 

[doug293cz]

Nothing that drastically different in recipes that I can recall. All were force carbed at 20-30 for a couple days and dropped down from there to be carbed within a week. I can't really think of anything that changed between them that would cause an issue

Exactly how many hours (not days), at exactly what pressure and temperature? If your process is as variable as your answer leaves room for, then you will not be able to get consistent results. When force carbing at a significant overpressure vs. equilibrium pressure, you are dealing with an unstable, dynamic system. If you want consistent results, you will need to have precise process controls.

Brew on

 

[petismaximus]

So it's likely a carbonation issue you think? I would prefer to set and forget for 2 weeks but my roommate and brew partner can be impatient, and we also wanted to get this done in time for super bowl so it was a bit rushed.

 

[doug293cz]

So it's likely a carbonation issue you think? I would prefer to set and forget for 2 weeks but my roommate and brew partner can be impatient, and we also wanted to get this done in time for super bowl so it was a bit rushed.

It could be an over carbonation issue. If you agitate the beer while force carbing at higher than equilibrium carb/serving pressure, you have more chance of over carbing. This is because agitation is a virtually uncontrollable process (ie, you can't do it exactly the same way from one time to the next.) The goal when trying to do accelerated forced carbing is to get the beer just under the desired carbonation level, because if you over carb you need to go thru an repeated process of venting and waiting until the carb level comes down.

A way that many people have success with is to put the beer on 30 psi initially for 24 to 36 hours, no more or you risk over carbing. After the initial high pressure time, vent the keg and reset to serving pressure. If the beer is already cold (due to cold crashing), then 24 hours is probably better. If the beer is close to room temp, then 36 hours should be okay (beer should be placed in keezer/kegerator immediately to start cooling.)

You want to find the specific times that work in your system and stick with them. Inconsistent process will lead to inconsistent results.

Brew on