Pouring Corny Keg Brew

[Phil MFC]

All,

I would appreciate any help to my dilemma as follows please:

1/ I kegged a Yorkshire Bitter and carbonated for 48 hours at approximately 30 psi
2/ After 48 hours I dropped psi down to 10-12 for 2 weeks
3/ I disconnected the CO2 and connected a party tap with a foot long beer line on a disconnect
4/ When I pour the beer it is very frothy but drinkable non the less
5/ I have since replaced the party tab line with a 2 metre length but still very frothy

I have read a few articles and the suggestions on them I hope I have actioned.
Any suggestions would be greatly appreciated.

Thanks
Phil

 

[Craigerrr]

What is the inside diameter of your beer line?
You may need to make a longer line.
My set up is 3/16" (4-5mm), and approximately 3 meters in length.

 

[Minbari]

Its likely one (or both) of two things. over carbonated or the tap line is too short.

Burp the keg and see if it a slower, lower psi pour works better

 

[J A]

Check the carbonation calculator or chart. If keg is at typical temps it's substantially overcarbed according to your pressure. Also you need a serving line minimum 4 feet. Longer is usually better depending on a few factors.

 

[Dave Y]

Sounds like it’s a touch on the high carbonation side. Make sure serving pressure is low, low, low. Purge the keg, and use only enough pressure to push the beer out. 1-2 psi is enough. Some co2 gauges have some trouble registering really low, so you may need to do a little of this by feel.

 

[Brew Cat]

are you pushing at 30psi

 

[Donoroto]

All,

I would appreciate any help to my dilemma as follows please:

1/ I kegged a Yorkshire Bitter and carbonated for 48 hours at approximately 30 psi
2/ After 48 hours I dropped psi down to 10-12 for 2 weeks
3/ I disconnected the CO2 and connected a party tap with a foot long beer line on a disconnect
4/ When I pour the beer it is very frothy but drinkable non the less
5/ I have since replaced the party tab line with a 2 metre length but still very frothy

I have read a few articles and the suggestions on them I hope I have actioned.
Any suggestions would be greatly appreciated.

Thanks
Phil

I have a very similar setup. Try this:

Pull the pressure valve until the hissing drops to about half. Then pour. That’s about 2 psi, and your beer will pour well at that pressure. Repressurize the keg after pouring.

Yes, this uses CO2. Especially as the keg gets empty. I use a pitcher to help reduce CO2 usage by taking a few glasses with a single pour.

They do make pressure-control taps, and even inexpensive plastic ones. Like this example:

https://www.amazon.com/dp/B0BR4GFHXB?ref_=cm_sw_r_ud_dp_Y2S9SMW5QFSKXFZR32JW

 

[Josh Hughes]

I have a very similar setup. Try this:

Pull the pressure valve until the hissing drops to about half. Then pour. That’s about 2 psi, and your beer will pour well at that pressure. Repressurize the keg after pouring.

Yes, this uses CO2. Especially as the keg gets empty. I use a pitcher to help reduce CO2 usage by taking a few glasses with a single pour.

They do make pressure-control taps, and even inexpensive plastic ones. Like this example:

https://www.amazon.com/dp/B0BR4GFHXB?ref_=cm_sw_r_ud_dp_Y2S9SMW5QFSKXFZR32JW

I have these and love them. I pour off a corny. I gave 4 of these taps.

 

[Zambi]

I have been looking at those "improved" picnic taps, but I would really like some nukatap mini's

 

[Craigerrr]

I have one of those taps, I use it for sampling from my fermenter, and in the summer on an 11 liter keg in a bar fridge at the trailer

 

[Brew Cat]

I never had any luck doing the quick carb in a keg method. If you really need to turnover beer quickly do pressure fermentation. Even that doesn't trump patience.