[flyer]

I have been carbonating my beer with CO2 and using Pepsi kegs.
When I dispense a glass of beer, there is a lot of foam. After it settles, it appears that there is very little to no carbonation in the glass of beer. It is somewhat flat. It still tastes good but I would like more carbonation. This seems to happen no matter how long I wait after hooking up the CO2.
What am I doing wrong?

Thanks
flyer

[wild]

What is your procedure when hooking up to the CO2?
What temperature do you keep your beer at while the CO2 is on it?
How long are you carbonating your beer?
How long and what is the ID of your "Beer Out" hose?
What is the pressure you're serving at?
Is this happening with any style?

Let us know and maybe we can help you.

Wild

[flyer]

Wild

AFter I fill the keg, I hook up the C02 and then I bleed some of the air out of the headspace. I use about 11psi. I shake the keg during the first day or so to help distribute the CO2. Even if I leave the CO2 hooked up for a week, I still get the same result. Right now I have 1/4 inch inside diameter line. It is about 3 feet long. The keg is at a constant temp of about 65 degrees.

When I dispense the beer , it is mostly foam. When it settles down, the beer does not maintain a head and is pretty flat. This happens with all types of beer that I make.

I read that a 5 foot 3/16 inch dispensing line is best. I guess I will try that next.

The beer tastes good but I want carbonation inside of it.

Thanks
flyer

[wild]

That's right about using 5 foot 3/16 inch for a dispensing line. This will reduce the foaming. Do you have the means to drop the temp of the keg to serving temp or lower while it is being carbed? Take a look at this chart and you’ll see what temp the beer needs to be in order to absorb the CO2. Carbonation Chart.

Good luck,
Wild

[flyer]

Wild

According to the chart, I have to increase the co2 pressure because of the higher outside temp. I can do that.

When I dispense the beer, it comes out mostly foam. That dissapates and leaves a mostly flat beer.


flyer

[wild]

As said before, changing the size and length of the beverage line will reduce the foam.

For carbonation, it will take quite a bit of pressure for your beer to absorb the CO2 at 65°F. The lower the temp, the less pressure is needed.

Or... Better yet, call them English Ales

[flyer]

I put on a 5 foot 3/16 inch line from my keg. The beer still dispensed as foam. What is the science behind this foam? It is not magic. Something is causing my beer to come out all foam.

flyer

[wild]

Temperature of your beer line also comes into play.
If your serving temp is 45°F and your beer line is at
65°F, CO2 will be released from your beer before it
reaches the tap.

[smurfjuice]

now i know why i still bottle....

[wild]

Originally Posted by smurfjuice

now i know why i still bottle....

Until you get the process dialed in, yeah, that little bit of hassle cleaning, sanitizing, and capping each bottle seems worth it.