BeerBorg

lower your pressure by a few pounds

Yankeedag wrote:lower your pressure by a few pounds

I let all the pressure out this time and increaced by 1lb, same results all the way to 12 lbs, said eff it and backed it down to 8. It has done this to me on every freaking keg. After bout 5 glasses, it stops foaming bad and starts giving normal pulls. I'll save a keg untap'd for you, u will see what I'm talk'n bout.

It looks to me like the beer is warming up on it's way to the tap. Is there some way you can run the tubing to the tap through a cooler?

Gymrat wrote:It looks to me like the beer is warming up on it's way to the tap. Is there some way you can run the tubing to the tap through a cooler?

Keg, tubing, tap sits in da chill box togather. I have to da door to get a pour. I have a Pearle creamer tap to put in the door, but alas... project number 2 mill 900 785 on the list... LOL

FrozenInTime wrote:

Yankeedag wrote:lower your pressure by a few pounds

I let all the pressure out this time and increaced by 1lb, same results all the way to 12 lbs, said eff it and backed it down to 8. It has done this to me on every freaking keg. After bout 5 glasses, it stops foaming bad and starts giving normal pulls. I'll save a keg untap'd for you, u will see what I'm talk'n bout.

No worries. Just keep in mind that there will be lots of residual pressure escaping from the beer... so it may take a few pulls to settle down.

That Perlick creamer tap isn't going to help that problem. Saw one when I was buying, looked like a cool idea. hought it might be better suited for low carb beers like a stout.

What worked for my foaming issues was 6' of 3/16 tube, coiled so there is no drop from outlet to tap and run 8 psi. If the line drops, it creates a change in resistance which requires more line.

FIT, what is the temperature the beer is kept at?
Also remember to open the tap ALL the way when pouring.
I have picnic taps on 5ft of hose, all coiled in the keezer at 38 degrees running 11-12 psi.

if you remember one of my previous threads, I was having trouble going from picnic to tap. My picnic poured perfect out of the box, 3" line at 12psi. enter Perlick and that's when the foaming started. it was a trial and error procedure that ended right.
Good luck with your balancing, it'll come soon enough...

I dedicated an entire post to this topic a few months back, since abandoning naturally carbonating my corny kegged beers altogether. I actually took the time to set an forget my corny keg at 12psi for over a week to make sure I knew exactly how many Co2 levels the kegged beer was at.

Using a drinking water safe 5/16 inch inside diameter vinyl tubing between my Perl tap and the ball lock on the kegs I was getting the perfect pour every time at 7psi and loving it. But to my surprise getting the same quality pour from a portable picnic tap was proving to be a major PITA!

My 2 weeks of tinkering with line lengths and diameters proved that while the Perlick tap poured best using 5/16 inch tubing 4 feet long the little picnic tap poured best using 1/4 inch tubing 1 foot long. The key for me was in making sure I knew exactly how much Co2 pressure the beer held, that's where set it and forget it really is important.

I also tried the shake rattle and roll method at 30psi and naturally carbonating too but in either of those scenarios I was only guessing at the Co2 volume which made dialing in any tubing sizes guess work too. I can confidently take my corny kegs on the road with me now and get the same great pours I would at home as long as I force carbonate the beer the same way each time.

I referenced that info when I was trying to balance. Always good info from you Screwy.
Since I spread myself pretty thin in life, I was looking for one size fits all type set up. I'm not as picky as some, not that there is anything wrong with that, and have settled on 2.0 as a carb level for all my beers. It's a compromise I was willing to make for the ease of it all. It would be nice to have all beers at their "correct" carb level, I just don't want to spend the time fine tuning. Maybe some day though...

Done both. I will stick with the forced carb. No one has been able to tell the difference, and it is a lot less work and mess.

Just chiming in - I've never used sugar in a keg, I've always force-carbed because for me that was one of the benefits of kegging. No measuring, just set-and-forget.

I measure out 2oz of sugar and dump it in the keg just like bottle priming. I don't bother with boiling it in water because I am not concerned with evenly distributing it like I would be if I was bottling. My kegs sit in the wings for 4 to 6 weeks before being tapped so this really is not an inconvenience at all. But it sure is nice to be able to serve the day after putting it in the keggerator and have my carbonation exactly where I want it.

Gymrat wrote:I measure out 2oz of sugar and dump it in the keg just like bottle priming. I don't bother with boiling it in water because I am not concerned with evenly distributing it like I would be if I was bottling. My kegs sit in the wings for 4 to 6 weeks before being tapped so this really is not an inconvenience at all. But it sure is nice to be able to serve the day after putting it in the keggerator and have my carbonation exactly where I want it.

When put that way, it is interesting. My Nelson Sauvin Pale Ale was kegged and ready (IMO) almost two weeks ago but I haven't had room in the mini fridge for it yet. Tomorrow I'm bottling the rest of my hef from the keg that is in there to make room and it would be nice to be able to pull a pint in a day or two instead of another two weeks.

I've been putting in 1/2 cup of sugar for 5 gal corny. I give it a hit of C02 to about 5-8 psi to make sure there's a seal. Then I let it sit a month.

I got a few that were foamy first few pours, and others that were perfect.