First Kegerator Pour

[ZagreusDionysus]

So I got a brand new Kegerator from Keg King. Did a 24-hour force carbonation at 30psi then set the regulator down to 10psi.

Well I’m getting a very foamy head on my beer. I’m talking 1/4 beer to 3/4 froth.

Steps I’ve taken so far:

• D/C gas line and allowing CO2 to be released.
• I have a flow control tap so I started slow and gradually increased the flow.
• Bent the pipe in the keg so it wasn’t sitting against the bottom of the keg.

I’m getting frustrated and lost trying to fix my brew.

Appreciate any advice that this community has to give.

 

[Neil Buttriss]

Did you ferment under pressure if so you have probably over carbed your keg, Put the gas disconnect on the liquid post and give it about 5/7 psi for 10 secs, then try a pour after 5 mins, if its still foamy then repeat. If the beer is overcarbed then it probably also seems to be flat.

 

[Liambeer]

Is the second and third pour just soon after the first affected by foam? What temp is the kegerator set at? The flow control taps have more thermal mass so will increase the foam

 

[Sleepy Weasel]

So I got a brand new Kegerator from Keg King. Did a 24-hour force carbonation at 30psi then set the regulator down to 10psi.

Well I’m getting a very foamy head on my beer. I’m talking 1/4 beer to 3/4 froth.

Steps I’ve taken so far:

• D/C gas line and allowing CO2 to be released.
• I have a flow control tap so I started slow and gradually increased the flow.
• Bent the pipe in the keg so it wasn’t sitting against the bottom of the keg.

I’m getting frustrated and lost trying to fix my brew.

Appreciate any advice that this community has to give.

I've carbed that long at higher temps without overcarbing, so that doesn't seem likely to be the problem. I'd suspect your lines are too long, but you said you have a flow control tap. Keg King have some tips here.

 

[Lix]

What is the temperature, the pressure and the beer line length?

 

[ZagreusDionysus]

What is the temperature, the pressure and the beer line length?

Kegerator is set to 5C with 10psi currently set on the regulator. The beer line is what came standard with the kegerator, that being 1.4m of 4mm.

Frustrating, but strangely fun at the same time. Thankfully there are good communities out there where I can ask these questions in.

 

[ZagreusDionysus]

I've carbed that long at higher temps without overcarbing, so that doesn't seem likely to be the problem. I'd suspect your lines are too long, but you said you have a flow control tap. Keg King have some tips here.

Just had a look at the article and set my fridge to 2C and increased the regulator to 11psi.

 

[raturay]

Kegerator is set to 5C with 10psi currently set on the regulator. The beer line is what came standard with the kegerator, that being 1.4m of 4mm.

Frustrating, but strangely fun at the same time. Thankfully there are good communities out there where I can ask these questions in.

My kegerator usually sits around 4/5 degrees C and 10/11 PSI. However I have 2 meters of beer line to provide enough friction given that 10 PSI is excessive pressure for a pour. The 10 PSI is there to force carb the keg but over approximately one week. I would have thought that 30 PSI over 24 hours would be far too much pressure. I've only used that method once but with a time of 5/10 minutes and a temp of 2 degrees C. That was more than enough.

I like the set and forget approach - 10/11 PSI, wait a week or so for the keg to carb up, (which can only be good for the brew in any event), 2 meters of beer line. I simply hook up the new keg and all's good.

 

[ZagreusDionysus]

Well I finally got a good pour Thank you everyone for the advice.

At 2C I had to set my regulator to 7psi. Still got a bit of work to do but I have a great starting point.

 

[ZagreusDionysus]

Well after several weeks, I finally got back to my kegging and think I have found the right settings for an ale.

Temperature: 4C
Line length/diameter: 1.4m/4mm
Serving psi: 7psi

I did for carb for 24 hours at approx 19psi so while the beer is still a bit on the flat side, everything seems to have turned out alright. It's a better start than my first post, but it's a great place to continue from.