I have the Haier unit as well and I see the same thing at the higher temps. You got to get it down into the high 30s (38-36 preferably). Even at the right temp I still get some foam, but I've learned to overcome it during the pouring process. In theory as pointed out it appears the beer remaining in the tower for extended periods of time is at a different temp than what is in the lower line and the keg sitting within the frig. This is what I do and have so far significantly reduced the amount of foam. I start with a fresh glass and pour a quick 1/4 glass to remove the heated beer from the tower (dump it, its mostly foam). Next I rinse the glass with cold water removing any foam residue, this also chills the glass. Seems a warm glass with foam residue increases the foaming. After the rinse I immediately go back and pour at 45 degrees using a quick but gentle snap on the faucet. About 1/4 from filling the glass I do the reverse quick snap. If time has past between pours I only rinse the glass with cold water (no dump required) and repeat the process. Use the thermometer in water technique often spoke of in this forum to find the temp of the beer in the keg. This forum has a wealth of info/experience and has solved most if not all my problems. I now look like a pro when pouring in front of my buds. Good luck!
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