Perfect settings but WILD beer

[geversaw]

Can't seem to figure out how to solve my wild beer problem.

- Poured beer is 95%+ foam out of the tap.
- Temperature in kegerator is 38 degrees.
- Beer supply lines are CLEAN!
- I've reduced the CO2 pressure to 10 PSI (from 14 PSI), but still get ultra foamy beer.

And then worst of all, when the foam dissipates, beer is flat.

Please HELP!
I'm at a loss!

[TomK]

You say the temperature in the kegerator is 38 degrees. Is that the the air temp in the kegerator? Because that is not going to be the temperature of the beer in the keg. Since it's hard to get a beer temp from a full glass of foam, I'd recommend putting a glass of water in the kegerator overnight, then measure the temperature of the water using a thermometer that has been calibrated (i.e., checked in a glass of ice water: should read 32 deg). That will give you a better idea of what the beer temp might be. You want to get the beer temp down to 38 degrees or a little lower. Once you get to the point where you have some beer in a second pour, measure the actual beer temp and continue adjustments, as necessary.

[Hophead]

Like Tom said, kegerator temp doesn't mean much. You really MUST know the temp of the beer and the only correct way to do that is to pour a beer, chug it, pour another and measure the temp of that beer. Typically, for beer temp to be 38, you need to get the air temp in the kegerator down to 33-34.

The reason you have all foam and the beer tastes flat is because that foam is all the carbonation escaping from the beer. This is happening because the CO2 pressure is too LOW. Most people think that foam is cause be too much pressure but most of the time it's just the opposite and by lowering the pressure, it just makes things worse.

Since we can pretty much assume that your beer temp is too high (over 38 degrees) and your pressure is too low, try raising the pressure to 16 and let it sit there for several hours. After that, try pouring a beer. It will pour fast but should be a lot less foam. Depending on the type of beer your drinking, your gonna want to shoot for 38 degree beer temp and anywhere from 12-14 PSI CO2 when everything settles down.

What kind of beer?
Where are you located?
How old is the Kegerator?
Replace any parts or lines recently?

[cubby_swans]

How long is your beer line and what is it's Internal Diameter?
Where did the beer lines come from?

[geversaw]

I have no idea what the air temperature is, but I'm pretty sure the liquid temperature is 38 degrees. I have a thermometer in a glass of water inside the kegerator, and a SureTemp thermomenter which essentially lookes like a meat thermometer encased in a large test tube like device filled with some sort of liquid. Both thermometers' read 38 degrees.

As far as your other question, the parts are relatively new. The kegerator is a Vissani Home Depot...I know, top of the line, but all the essential parts have been replaced. The dual tap is a Micromatic stainless steel model. The regulator is also a Micromatic upgrade with a split Y-connection feeding into two 5 gal. kegs. One of the keg couplers is a Micromatic, the other came with the kegerator.

And the other questions:
Type of Beer: Alaskan Amber & Alaska Winter Ale
Where am I: Juneau, Alaska
Kegerator: 4 months old
Parts: Anything that didn't come with the kegerator is roughly 2 weeks old.

I'll give the pressure upgrade and see what I can do....thank you very much for the tips!

[cubby_swans]

How long is your beer line and what is it's Internal Diameter?
Where did the beer lines come from?

And the answer to these two questions?

[geversaw]

Micromatic beer lines are 5' long
Internal diameter is 3/16"
I'm also at sea level, if that helps.