Correct temp @ pressure settings

[Boaters Beer]

We run three Old GE refrigerators converted to"Kegerators" at a boat club in upstate New York. Two are set up for North American kegs and one for imported - Heinekens

We have had good results with domestic/Canadian beers with settings of 36-38 F and 12-13psi. However, Heinekens has been a problem - always foams. What would be recommendations for initial settings for Heinekens.
Also what is your recommendation for BUD, COORS LITE and LABATT.

Thanks for the help -

[Scott Zuhse]

Heinekens has the same gas content as most domestics. If your liquid temperature is 38, 14 PSIG with about 4-5' 3/16" ID line. Coors products should be 16 PSIG. Labatts also at 14 PSIG. For every two degrees warmer, up one pound; colder - down one pound. Be sure that no pressure leaks are present and faucets and keg couplers/valves are clean.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[brewski121]

I just put together my beer fridge the other day, I’m running it over a dual gauge regulator, I also had the issue of the high pressure just reading over the red but I guess that’s just what it does when its stored in the fridge. Iv gone through 3 kegs so far and find that it is very carbonated, it has been set to around 12- 14 psi. The beers were a bud light, bud select n natty light. I thought maybe I just messed up on the first two but now i would really like to figure out why my beers tasting like seltzer. The temperature is between 34-38. I dunno if I should try releasing all the pressure from the keg and try re-carbonating, I have now lowered the pressure on the regulator to about 7 psi and let it sit for 10 hours and it is still extremely carbonated. Thanks for any help

[Scott Zuhse]

You have to determine EXACTLY what the liquid temperature of the beer is at the keg.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[Larry Tapper]

quote:Originally posted by Boaters Beer

We run three Old GE refrigerators converted to"Kegerators" at a boat club in upstate New York. Two are set up for North American kegs and one for imported - Heinekens

We have had good results with domestic/Canadian beers with settings of 36-38 F and 12-13psi. However, Heinekens has been a problem - always foams. What would be recommendations for initial settings for Heinekens.
Also what is your recommendation for BUD, COORS LITE and LABATT.

Thanks for the help -

L. Tapper

[Larry Tapper]

Are You using the correct keg coupler on the heink's ?

L. Tapper

[Scott Zuhse]

"D" coupler for the american brands and the "S" for the Heineken.

Scott Zuhse, Instructor Micro Matic Dispense Institute