altitude

[mclane]

Question: I have a keg of Dos equiz and it is at 38 degrees. I am at about 5280 feet high. I have the psi at about 13 right now and seem to be getting a lot of foam on the first couple pours. Should I lower the co2 pressure since I am at such a high altitude?

[jmc1972]

A local Denverite!!!!

I'm in Parker and I have my co2 set to 12psi (lowered from 16 after raising the pressure which worked for a couple days than I started getting about 1/3 foam). What is the length of your beer line and what is the ID?

Here's my setup:

12psi
7' 3/16 ID Beer Line

The lowering of the pressure has given me a near perfect draw. I've been messing around with it for about a month or so and my lines have finally expanded allowing me to balance the system properly (a few more minor adjustments).

Also - make sure your liquid temp is 36 degrees. I found that my unit temp was 7 degrees higher than the keg temp which caused part of the foam issue.

What type of system do you have - Conversion Kit (Fridge or Freezer), True Kegerator, Best Buy, Costco, Sams, etc. (what brand).

I might be able to help you with the issue and hopefully you can solve your problems quicker than I did!!!!

[Scott Zuhse]

2.5 vol. carbonated beer requires 16 PSIG @ 5280 elevation to prevent foaming issues as well as maintain gas content in the beer. Even though your beer is coming out of the faucet clear, it may have less carbonation due to prior foaming issues, therefore a flat clear beer.

If your temperature increases two degrees, increase your PSIG one pound. If two degrees colder, decrease one pound. Accurate beer temperature is critical. For elevation, increase pressure one pound for every 2000' increase above sea level.

The 3/16" ID line simply controls how fast or slow the beer comes out of the faucet. At 16 PSIG, seven feet will provide a slower than normal flow. If you desire a faster flow, trim this line back in six inch increments until desired flow is acquired.

Many retailers make the mistake of messing with pressure to acquire a clear flow. Unfortunately, the end result is an inferior quality presentation to their customers. Do not make the same mistake.

[jmc1972]

I fine tuned my unit to hold perfect draws for the Light Beers I drink which include Coors Light and Michelob Ultra. The setup............

16lbs psi
13ft Beer Line
34 degree Liquid Temp (thermo in a glass of water, which is permently set within the Chill Chest).

I'm in Parker and a few feet above you, however, based the Master Scott's information - we should have the same setup.