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.

 

[Gwizzy]

If going to leave it for 2 weeks, just leave it at 10-12psi from day 1

I also have a pressure gauge that I attach to the corny keg to check what the pressure if in the keg once at the correct temp. If more than your 10-12 psi, just release some pressure. The pressure will build up again depending on how much excess CO2 is dissolved in the beer. Once the pressure is stable at 10-12psi for 2-3 days you know that the beer does not contain any excess pressure/CO2.

 

[Brew Cat]

If going to leave it for 2 weeks, just leave it at 10-12psi from day 1

I also have a pressure gauge that I attach to the corny keg to check what the pressure if in the keg once at the correct temp. If more than your 10-12 psi, just release some pressure. The pressure will build up again depending on how much excess CO2 is dissolved in the beer. Once the pressure is stable at 10-12psi for 2-3 days you know that the beer does not contain any excess pressure/CO2.

I like that idea about the pressure gauge. i generally charge an then disconnect. Ive been meaning to add individual gauges like you mentioned

 

[Minbari]

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 got one of these, not seeing how it is pressure controlled. you still have to have a very low pressure to use it or it is all foam

 

[Sandy Feet]

10-12 PSI is going to be a foam bomb serving. 12 is fine for set and forget, but you need to lower the pressure substantially to serve. I have a regular picnic tap, set it around 4 or 5 to serve, and it still gets foamy, but in a way that I like.

 

[Craigerrr]

10-12 PSI is going to be a foam bomb serving. 12 is fine for set and forget, but you need to lower the pressure substantially to serve. I have a regular picnic tap, set it around 4 or 5 to serve, and it still gets foamy, but in a way that I like.

I typically serve at 12 PSI, you just need longer lines to reduce the pressure at the tap.
I have a level of head that I like at 12 PSI and 10 feet of 3/16"ID line

 

[Brew Cat]

Picnic taps are problematic
They always seem to foam. Yeah you can double the length or more but then there will be a lot of beer sitting in the line. I agree with the above statement. Let the beer condition enough to be absorbed then. Just enough gas to push out slowly. It's not soda. Regular keg taps work better with a bit more pressure but 15psi is to high either way

 

[Zambi]

I seem to pour better at 12-15 psi than 3-5 psi. With picnic tap.
Don't know why

 

[Brew Cat]

I seem to pour better at 12-15 psi than 3-5 psi. With picnic tap.
Don't know why

Sometimes I can but only from my keg fridge. If I bring it to a party or something no. Now maybe I'm thinking inconsistent temperature?

 

[Dave Y]

Sometimes I can but only from my keg fridge. If I bring it to a party or something no. Now maybe I'm thinking inconsistent temperature?

I found my regulator was a little off. just before the needle moves off zero, I’m already pushing gas. So, when I was seeing 2 psi, it was more like 5 and it definitely flowed fast. I discharged the keg completely, turned gas to zero on the regulator-not the gauge, and slowly turned the regulator until I saw beer moving, steadily increased it to something that wouldn’t create a problem and it was showing what I’m guessing is about 1/2 psi. The needle was barely off zero.