Proper Temp and PSI for keg
Unknown
Every time I get a beer out of this keg I get an inch of beer and
obout 6 inches of foam. I have searched a lot on this topic and have
found several posts/pages that discuss proper temp and pressure for
BREWING, but we are not making our own beer.
As I understand it, the problem lies in a low temperature liquid under
pressure resulting in over saturation of CO2, the beer is then
released from the keg, is no longer under such pressure, warms up and
presto - a mug of foam.
We tried releasing all pressure and then lowering the CO2 PSI, but
over time we get a foamy beer again. I guess we could raise the temp
some, but we have Shiner Bock in the keg, and I, for one, prefer it
rather cold. We have tried putting the CO2 at the lowest pressure
that is high enough to actually push the beer through the line (about
3 ft long). We have managed to reduce the head to about 1:1
(liquid:head).
So the question is, what can be done about this foamy beer? Should
we just continue experimenting with the temp/pressure until we find a
good combo? Finally, what is the norm (if there is one) for this
temp/pressure combo, and does this change based on the kind of beer in
the keg?
I would really appreciate any tips or advice.
Tony
Dr H
On Wed, 8 Jul 1998, it was written:
}My brother has a kegerator that we recently got up and running again.
}Every time I get a beer out of this keg I get an inch of beer and
}obout 6 inches of foam. I have searched a lot on this topic and have
}found several posts/pages that discuss proper temp and pressure for
}BREWING, but we are not making our own beer.
[snip, description of foam problems]
First off you don't want the beer (even Bud) to be much colder than
45F -- CO2 is more soluble at lower temps.
Second: don't use too much pressure -- 4-8 PSI is plenty in a kegerator.
Third: make sure your beer lines are *clean* and as short as possible.
Fourth: never draw a beer from a partly-open tap; have the tap either
full-on or full-off.
Finally: don't leave the gas turned ON when you're not drawing from the
keg regularly (ie., over night) -- you can overcarbonate the beer.
You also might try bleeding a little gas from the relief valve on the
keg connection periodically, and chilling your glasses in advance.
Good luck!
Dr H
Peter Savini
little more psi or lowering the temp a few degree's. In my keg cooler I had
to for Miller Amber Bach.. Worked fine, I will have a little more head than
most lager beers, The first beer poured will chill the tap and the second
one should pour fine if it's right after the first..
..
Tony wrote in message <35a3c85e....@news.phoenix.net>...
>My brother has a kegerator that we recently got up and running again.
>Every time I get a beer out of this keg I get an inch of beer and
>obout 6 inches of foam. I have searched a lot on this topic and have
>found several posts/pages that discuss proper temp and pressure for
>BREWING, but we are not making our own beer.
>
Tony
try. Actually, we are getting a little closer to what I think is the
correct setting.
Tony
Dr H
On Thu, 9 Jul 1998, Peter Savini wrote:
}Try 34 degrees and 10 psi on your presure regulator, Bock beer, try maybe a
}little more psi or lowering the temp a few degree's. In my keg cooler I had
}to for Miller Amber Bach.. Worked fine, I will have a little more head than
}most lager beers, The first beer poured will chill the tap and the second
}one should pour fine if it's right after the first..
34F is way too cold, even for Bud or Miller. Keeping the beer too cold
encouraged overcarbonation, and the bigger the difference in temp between
the beer and the glass, the more foaming you'll get.
45F is about right; certainly no colder than 40F. min.
Dr H
Shane Myers
two tips- one dispense as much beer as possible before adding any co2; 2-
try lengthening the line that the beer travels through between the keg and
the serving tap. The extra line should help cut the foam down.
Cheers!
--
Shane Myers
check out the Hopheads home page at:
http://home.att.net/~hopheads
tlo@REMOVE_MErice.edu <Tony> wrote in article