Well, the seals all "looked" ok... No more CO2 leakage that I am aware of.
This is, of course, frustrating, as all of my fellow foam-drinkers can attest to. It's difficult to keep all of the variables involved in keg balancing in mind when you are troubleshooting - hard to remember that when you change one thing, it affects everything else (guess that's why they call it keg "balancing.")
I found the formulae on the web regarding beer line length. Turns out that my line was too long at 5 ft. So I chopped a foot off of the line. Nothing but foam, baby!
Then I was concerned that I miscalculated for my setup and now the line is too short. That fear was quickly quelled by the various posts of Scott Z which insisted that the length has nothing to do with foam. So back to the drawing board...
Then I start paying more attention to the WHOLE system. In all my various tinkerings, I failed to notice the massive amount of bubbles residing in my beer line. Then I had the notion to actually check the temp of the pour. Even the foam was hovering around 33F. I ended up bumping the pressure to 16psi and raising the temp a bit. From what I have gleaned from this site, these are two major causes of foam, which, by the way, seems totally counterintuitive to me, but beer and science are right more often than not.
Hopefully this will help at least a bit.
A couple of questions:
1) is it possible that a premium coupler will help?
2) I have the suspicion that my stock CO2 regulator was calibrated by a blind man. Are the premium regulators that much better?
Thanks for reading my ramblings, and hopefully, providing some more insight!
-Chris
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