newcastle, high altitude, foam, etc.

[beerislove]

Just purchased a Haier Brewmaster & a full keg of Newkie and am sad because after the first day I've had nothing but foam. I've spent the last hour searching the forums for help and I think i want to play around with the pressure & temp, but my biggest question is, is my keg ruined now that I've played with the CO2 pressure so much? The result when I pour now is big, soapy bubbles that dissipate quickly and then totally flat nasty beer. The faucet/beer is plenty cold so I think the temp is stable from keg to glass.

I've tried 8 psi to 18 psi - doesn't help - still major foam
temp set to 32 degrees - which I may try to raise to 34, 36 - maybe that with the higher psi will help??

I live at 5250 altitude.

Should I scrap this keg and get something new/start over? Just thinking about all that wasted beer makes me so sad...

[Beerimus_Maximus]

OK, so I'm not 100% sure what pressure is right for newcastle, but maybe someone else can throw that out for you. First thing is first, most beers are made to be served at 38F and 12-14psi for sea level. You add one pound of pressure for the first 2000ft above sea level and then 1 pound after that for each 1000ft. so for 5000ft above sea level, you should be set at 16psi. The #1 thing is to get a calibrated thermometer and verify you are at the correct temp. Then get your pressure right. Your keg should be ok, I personally don't think it is ruined. Give it a try and let us know where you get.