This problem is not specific to one system. I have seen it a lot at different places. The temperature difference was just the only bad thing on some of the systems. The others were fine. The "regular beers didn't have any problems. The CO2 volumes in the craft beer is reported as a range from 2.65-2.70. The last system I saw this on was a relatively short run (11 ft.) and air cooled. I calculated the system balance based on the pressure they were running at(15 psi) and found that were over restricted. I replaced all the beer lines for this beer and calculated the restricton based on 22 psi, as we learned in your class, and the beer pours great now. Will too much restricton (the choker was too long) cause this kind of foaming? The other beer they had pouring at 15 psi was fine even with the longer restriction. This is why I'm confused.
Thanks,
Luke
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