too much head...

[maltbarleyhops]

when i draw a beer from my kegerator i get massive foam. force carbing at 30psi for two days, turn co2 to 5psi to serve.

what am i doing wrong?

has done this with an APA and a Extra stout

 

[GilaMinumBeer]

do you purge pressure between settings?

 

[Beernip]

I'm still new to my kegerator but I believe it is force carb at 30 psi for 24 hours than turn to your serving pressure 8-12 psi.

 

[wildwest450]

Why set it to 5psi? There is no such thing as a "serving" psi. You set your psi to your beer temp and the volumes of Co2 you want your beer at.

Your probably overcarbed to start with, and now your psi is way to low allowing the co2 to break out of suspension causing more problems.

Do you have what appear to be air bubbles in your beer line?

 

[jaynik]

that title is very misleading...

 

[MatterOne]

My father once told me, "Son, you can never have too much head."

 

[shortyjacobs]

You need 10-12 PSI on the regs for serving, and 8-10 feet of 3/16" bev tubing for dispensing. Do these and report back ;-)

 

[wildwest450]

You need 10-12 PSI on the regs for serving, and 8-10 feet of 3/16" bev tubing for dispensing. Do these and report back ;-)

That's a very general statement. Do you know his beer temp and the type of beer he is serving?

 

[shortyjacobs]

That's a very general statement. Do you know his beer temp and the type of beer he is serving?

has done this with an APA and a Extra stout

Yeah, it's general, but I'm going off what he said. I'm assuming he has his beer at normal fridge temps, (38-42F), since usually the people who have developed more experience with respect to liking warmer beer, (and thus eschewing the BMC "SUPER COLD BEER IS AWESOME" tale), have also learned to use their equipment. Regardless, as long as he's below 45F, my instructions pretty much work.

As for the 10-12 PSI, I'm basing this off of the fact that when I put beer in my kegerator and carb for 48 hrs at 30 PSI, I get to a carbonation level that is pretty much maintained by 10-12 PSI. Note that it doesn't matter what fridge temp you are at....30 PSI for 48 hrs will produce x volumes of carbonation at y temperature, and 10-12 PSI will maintain x volumes. "x" will change, but the 30/48/10-12 numbers don't. And IF he is at that carbonation level, maintained by 10-12 PSI, (around 2-2.8 volumes, depending on fridge temps), then he needs 8-10 feet of line, (IMHO...I have 10 feet of line), to prevent foaming.

 

[DKershner]

That's a very general statement. Do you know his beer temp and the type of beer he is serving?

Type of beer is in OP.

I would say you are probably either not purging when you put your pressure down like GMB asked, or 30psi for 2 days is overcarbing your beer.

A safe way to carb is just to set at the correct pressure and leave it there for 3 weeks.

http://www.kegerators.com/carbonation-table.php
There is a table. If you live near a mountain, read my sig for adjustments. You should do the more advanced speed/burst carb once you get a good result from the set/forget method a bunch of times.

 

[wildwest450]

My bad on the missed styles, but temp is still a big factor.