Quote:
Originally Posted by fulci
I have a Summit Kegerator that I was having some foaming issues with (1/3 beer, 2/3 foam per glass). After taking some advice from the forum, I tried lowering the temp while monitoring a glass of water inside the kegerator. After turning up the temp to max cooling, it got so cold in the kegerator that it froze the glass of water. When I tried to pour a beer at the low temp, I found that my CO2 has run out after only having the tank a week. I got a new tank, checked all the connections and found some leaks which I fixed. Now, the beer is better. There still seems to be quite a bit of foam at the pour but once it settles, I'm getting about 3/4 beer and a 2" head. The head is much thicker than before and tends to stay around for quite a while. The question now is, how can I fine tune the system to reduce the foam a bit more. Currently my CO2 pressure is at 12 psi, inside of fridge is around 30 deg F. The outside of the tower is cool to the touch. Any suggestion would be appreciated.
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You didn't say what kind of beer, but MOST beers require 13-14 psi for 38 degree beer. You need to lower the pressure 1lb for every 2 degree drop in temperature. You can measure liquid temperature by getting a 10 dollar 'food/meat' thermometer from any grocery store, target, wal-mart, etc and use it to check the temp of a glass of water left in the kegerator, or just checking the temp of the beer poured as soon as it's in the glass. If your liquid temperature is in fact 30 degrees, you should be setting your pressure to something more like 10. Also, the length of the beer line should be about 5'. Some kegerators do ship with 4' lines, which are just too short imho.