lots of foam

[Stefan]

I know - not an unusual thread around here. But I thought I would post to have a thread tailor-made for me.

I have a Summit kegerator(seems no one talks about this brand even though it is one of the cheaper ones). I started with a 6th of Victory lager and now I have Paulaner Oktoberfest in it. But I can't seem to find that balance between temp and pressure to prevent/reduce foam. I am not sure of the ID of my beer line, but when I asked summit they said 1/2". I know that isn't correct. It's 30" in length. I have no problem keeping it at 38 (thermometer in a glass of water). Paulaner recommends 38 degrees at a pressure of 13#. So I did that as well as several other #'s but still get a lot of foam. At least half a glass even after the first glass has been poured. I am at 500 ft elevation if that makes a difference.

Thanks

[topgun3208]

I have a bit of a problem with the psi that is mentioned in here at times.I have been running coors light this past summer @ 8 psi. anymore than that I will blow nothing but foam. and this isnt the only beer that will blow foam, michelob, sam adams etc. at 8psi, you will get a slow pour with a 1/2" head, works for me! []

[Stefan]

But doesn't the pressure affect how much co2 is in the beer? So if a beer is supposed to have a certain amount of co2 per volume, setting the psi too low will affect that?

Stefan

[topgun3208]

aint no mathematician here, dont know how much co2 is suppose to be in the beer, I adjust my regulator so it doesnt blow foam and if it is still fizzing in the glass and tasting good im good to go! []

[Scott Zuhse]

It is impossible to dispense a Coors Light at 8 PSI without a substantial amount of carbonation coming out of solution as you dispense. Although it will work once you have de-carbonated the beer enough as gas equilibrium has been achieved. Unfortunately, at this time the beer is flat.

The goal of dispensing draught is to gain a clear pour and preserve the natural recipe of carbonation the life of the keg. As to the Paulaner, find out what the carbonation level is in volumes. If it is to have 2.5 volumes as most ales and lagers do, at 38 F degrees liquid, at sea level - to achieve the above goals the pressure should be 14 PSIG. Four feet of 3'16" I.D. line for 128 oz./min. flow.

If you do not have 38 F degrees, this will not work. Calibrate your thermometer and be absolutely certain that your liquid temperature is 38 F. Change pressure one pound higher for every two degrees warmer and lower one pound for every two degrees colder.

Most beer tubing has markings on it which indicates the I.D. size. If not, check it with a tape measure.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[topgun3208]

do you think a longer beer hose would control my foam problem Scott? as I mentioned, if I run the recommended psi from the brewery, it blows a cup of foam

[Stefan]

I should add that if I fill a pint glass halfway with foam and dump it, The next pour is perfect. But, 10 minutes later when that pint is finished, the foam is back. I can do the same thing, and I will get a good pour. But it seems to me I am wasting beer. I am assuming this is happening mainly because the tower is not cooled and the gas separates as the beer warms.

When I have just let the beer sit until the foam goes down, the beer is flat. I am assuming that the flatness is due to the fact that the carbonation was all in that foam. So, I am guessing the best solution is to dump the foam instead of waiting for it to die down?

Stefan

[Stefan]

Also, my liquid temp is definitly 38, give or take a few 10ths. The company could only tell me the info I already provided - 38 with a pressure of 13 (actually they said 13.2 psi). They said they didn't have info on co2 per volume. But a quick look at a chart would give me the answer based on the other 2 figures.

Stefan