Pints of foam problems.

[Beer Monster]

I'm having major problems pouring a pint from mycorny. all i seem to be getting is foam and when it settles there's only half a pint.

I tried all sorts last night but to no avail.

I have the co2 at around 10-12 psi, i tried lowereing this, no difference.
.
I have the corny stored at around the right temperature, give or take a degree.

The tap has a flow adjustor on it and this was tried in all positions, no difference, even when set so the beer was only just trickleing out the tap you could see it was pouring foam and not lager.

I have 5 mtr of 1/4" line on it now, the previous night i had only 2 mtr and exactly the same problem.do i need to try shortening the lenght in stages. will i find an optimum lenght somewhere between 5 and 2 mtrs?

Help is urgently needed, i don't know how long i can go on drinking halves
The lager by the way is a Coopers aussie lager made with 75/25 dme/brewing sugar and the supplied ale yeast. I have to say it's a fantastic lager. Very nice taste, easy to drink, the wifes well impressed. I just can't pour a pint of it.

[Seveneer]

Even though you have the regulator set to the correct pressure is it possible that the pressure inside the keg is higher due to fermentation?

Try removing the gas disconnect then venting. Let out all the gass then stick 12 psi on it again.

/Phil.

[jonnybeer]

Had the same problem myself recently, there is quite a lot on the forum about this subject.

Basically I took DaaBs advice and vented the cornie via the P.R.V. and used the co2 in the beer to discharge it's self with the regulator turned off.

When the flow reduced to an unacceptable level I turned the reg. to 2/3 p.s.i. and since then all 4 cornies have been discharging fine. The only adjustment I make are to the flow regulator on the taps.

Hope this helps.

j.b.

Edit, I had overpressurised my cornies, they had already been in secondary and stopped fermenting.

[brewsters millionths]

listen to daab. mine is only set to 5-6 psi. a freshly tapped keg will have it's own pressure built up inside and will need to be vented a few times to get down to serving pressure.

[mysterio]

3/16 line does the job for me.

[Vossy1]

Wetting your glass before pouring will help also.

[Beer Monster]

Thanks for the help everyone.

I've vented the keg with the prv and put the gas back on at a lower psi. I'm gonna try pouring one now and see what happens. I may go up to 3/16 line depending on results over the next few days.

[Vossy1]

Do we assume your still battling with the foam ...

20 minutes later

[jonnybeer]

I found I didn't need to reduce the line length or increase the diameter. Just reduce the pressure and be patient and I found that it poured at an acceptable rate. Tilting and wetting the glass to accomodate the flow to achieve the perfect pint is all part of the learning curve.

j.b.

[Vossy1]

I use about 10 - 20 inches of 3/8th beerline and 10 psi.
10" for the front 2 corny's and 20" for the rear 2.
I do get about a 1" head on my pint which I leave and top up...if I don't drink it first

[prolix]

I vent the gas regularly to prevent co2 build up during conditioning, I like my beer without bubbles just mouth feel, then serve and pressurise at 2-3 psi. I just have a disconnect tap working atm and no foam problems at all.

[Vossy1]

How do you guys serve at 2-3psi
My reg only starts at 5 and there are no markings beneath....do you guesstimate.

[mixbrewery]

My low pressure gauges start from 0 with 1 psi increments upto 30psi

[Vossy1]

My low pressure gauges start from 0 with 1 psi increments upto 30psi

[Scooby]

My gauges start at 5psi also Vossy and the primary is 3psi but it's no prob, I like my beer with a little sparkle but not fizz and set 8-10psi.

So I can dispense with the tap fully open I reduced the pressure by balancing the system via the beer line length.

The beer is at 14c, 8-10 psi and with about 2m of 3/16 line I can set and forget with no farting around dropping pressure or venting

No mater pressure the beer in under you can still serve at 1or2psi by increasing the length of the beer line.