Beer temp has been 37 degrees for the longest time. Now I am getting 30 degrees. Only difference is placing the 5 lb co2 tank up front, right next to the keg instead of back on the shelf. Could that be causing air circulation issues, making beer colder? I left the co2 tank placement alone and adjusted temp dial from 5.5 to 3.
Beer temp now at 40.6 degrees. Waited 6 hours to check. Dial set to 3.8. Watch UFC fights, drink beer, maybe check temp 3 hours later. Glad to at least see temp adjusted.
I suspect your thermometer more than the kegerator only because it seems unlikely to me you would see a 10 degree shift in 6 hours.
My thermometer did go bad, just don't think it was the issue since dial adjustment has beer now back at 37 degrees (co2 @11 psi; Fat Tire on tap). With 10' of beer line, I still have a slight foaming issue. Beer seems to be coming out on the faster side as compared to before. I really don't want to lower the psi anymore unless you believe the dial reading may be slightly off based on beer flow. I don't want to under-carb beer. This is the first time that I placed the keg (1/2) all the way to the back (touching the front of the shelf that normally holds co2 bottle/drip tray drain bottle), with the co2 bottle upfront for easier adjustment. My first thought is to place the co2 bottle back on the shelf, and re-center the keg. Then there is placement of the 10' of beer line. I usually coiled it on top of the keg. I did uncoil it and let it hang, hoping it may help slow beer flow down; didn't help. I've burped the keg several times but don't really see over-carb excess pressure being released; and co2 dial has been consistently at 11 psi (and is "adjustable").
Dude why are you using 10' of beer line .... why not what use the length that came with the tower? I have a BM23 (wood grain) which I have had a bit over 10 years and I have not any foaming issues. Even after a hiatus, it poured like a champ.
Using shorter length of beer line won't solve my problem. I think right now my issue is tower cooling. First beer pull is foamy, with 2nd beer good. The hose is still connected as its always been. Just odd.
Feels like good airflow to me. Beer was actually at 35.8 vs 37, so my dial adjustment had beer temp was at 39.2. Assuming the dial reading is taken at the 3 o'clock position, just went from 3.6 to 3.9. i'll get beer temp to 37.5 to 38.0 first. Co2 pressure constant 11 psi. Beer flow seems right once foam goes away. Back to tower cooling; is the fan for that always on, or only when compressor cycles? Not related to air compressor cycling? Just for tower cooling? I'm guessing that the fan is grabbing the same air that cools the keg and sends it up to the top of tower. So with good beer temp, good air flow to the shanks, i should be good.
I don't have BM23, but on the premise that you always want the faucets chilled to prevent foaming and the fact that it is a commercial grade unit where foaming would be a problem, I'd reason to guess it should be on all the time. Yes it takes air from the box and cycles it up the tower.
1st draw, 39.0 in a room temp glass (1/4 foam in 16 oz glass). Immediate 2nd draw 38.5 (perfect pour). Getting there.
For a typical 2.6/2.7 beer, your pressure is a bit low. You probably want to be around 14, and with the longer line you can err to the high side.
So 38 degrees, 2.6 vols of co2 wants co2 pressure at 12.5. (for 2.55 vols of co2, set at 12 psi). Once I'm back at 38 degrees, if I'm still getting a little too much foam, are you saying increasing co2 pressure would help with me currently set at 11 psi? And go up to 12 psi? I had the co2 lower because flow seem rushed. Maybe beer being undercarb'd has the co2 escaping easier from the beer causing the foam? From New Belgium: Most New Belgium Brewing Products will be kegged at 2.5 to 2.6 Volumes of CO2. A standard beer cooler will be kept between 38° and 40° Fahrenheit. The regulators should be set between 11.2psi and 13.4psi. This is based on beers at sea level. For every 1000 foot rise in elevation, a half of a pound of pressure should be added. For example, at 5,000 feet, 2.5psi should be added to any of the above figures. Let me know if you have any other questions. Cheers! Mandy Miller Quality Assurance New Belgium Brewing Company Fort Collins, CO USA
That is one of the best brewery replies I've ever seen, on point. So despite what you have calculated and what they have told you, you still haven't applied the suggested pressure? You need to get your temperature dialed in and apply the proper pressure. Or apply the proper pressure for the temps you have, you know how to use the chart.
I keep all my kegs at a level between 10-11psi with temperature about 36 degrees at about 8' of beer line. I get a little foam on the first pour from a warmer tower, from there it's normally quality pours with a perfect head and excellent flow.
