My guess would be that since you were pouring straight foam allot of the gas was released around the bumbles thus not building the pressure to push the foam out any faster. Make sure you clean your lines and components out real good before putting the fresh keg on, no sense in compounding your troubles. Also, let the keg sit in the fridge for at least 3 hours before tapping, overnight would even be better, then if your liquid temp is 38 degrees, set your pressure to 14 PSI. When pouring a beef make sure you pull the handle full open and let it pour to about ½ inch from the top the close the tap in one quick motion. Given everything else is good to go, you should have a perfect tap. Good luck!
Semper Fi,
The Gunns
"Beer is proof that god loves us and wants us to be happy" - Benjamin Franklin
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