foammmm

[paulmaybee]

Dear wise ones,

I have two kegs on tap at about 2C and 12psi serving pressure.  One of them comes out relatively slowly with a nice amount of head in a chilled glass, the other comes out fast and is mostly foam.  Is there a way I can compromise and have a serving pressure and temp that will make both of these beers happy or am I doomed to pour one beer and set it on the counter while I drink another beer and wait?  I did switch the lines to see if the problem was a dirty (brand new) line, but the problem followed the beer to the other tap.

Thanks!   

[Two Wheeler]

Did you force carb one of the beers? Sounds like it could be over carbed. If that's the case you can pull the release valve everytime you think of it and it will balance out eventually

[blisster]

A dual pressure regulator would solve this...  A bit pricy but well worth the investment.

http://www.ontariobeerkegs.com/Taprite_Dual_Product_Dual_Pressure_Regulator_p/t752hp-dual-product.htm

[Al-Loves-Wine]

Yeah, overcarb will definitely do that. But line length can also play a factor as well. Did you try dialing back to around 8psi?

[Kyle]

How long and what diameter are your draft hoses?

Personally, I use 15 feet of 3/16" liquid lines at 55-60 degrees F, and 11 psi. The standard 5 feet (which works with lower temp) does not work at higher temp... just fooaaaaaaaammmmm

Micromatic suggests using 14 psi at low fridge temp and enough line to equalize the pushing pressure, typically 5' of hose and 2' of vertical climb for American style beers with ~2.5 volumes CO2.

... however, the 15 feet I use on all my lines eliminates foam and the 11psi keeps CO2 levels balanced.

[Kyle]

p.s.: 2 degrees C? That's quite low for craft beer. At that temp one's tongue is numbed to many of the flavors.

[paulmaybee]

How long and what diameter are your draft hoses?

Personally, I use 15 feet of 3/16" liquid lines at 55-60 degrees F, and 11 psi. The standard 5 feet (which works with lower temp) does not work at higher temp... just fooaaaaaaaammmmm

Micromatic suggests using 14 psi at low fridge temp and enough line to equalize the pushing pressure, typically 5' of hose and 2' of vertical climb for American style beers with ~2.5 volumes CO2.

... however, the 15 feet I use on all my lines eliminates foam and the 11psi keeps CO2 levels balanced.

Thanks Kyle, I have 5' of the 3/16 lines, and about a 1.5 ft vertical.  I worry if I go warmer, it will just make the problem worse, although the foam will taste better... haha.

I figured out a way to keep two kegs at different pressures with the manifold I have, so that seems to be making a big difference.  I keep one at 8psi and the other at 12 and things seem to be working pretty well.