Foaming Rogue Chocolate Stout

Discussion in 'Home Bar' started by 7of9lover, Jan 30, 2014.

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  1. 7of9lover

    7of9lover Initiate (0) Jan 30, 2014

    I'm guessing starting a new thread is the way to go but there are obviously a lot of threads asking for help with foaming kegs. I have poured a gallon pitcher and its 90 percent foam at least.

    I have Rogue Chocolate Stout at 12psi, 39 degrees pour temp, 6 foot beer line, and sort of a hand me down - old kegerator...lines were replaced when i installed it a few months back. I recently replace the regulator and co2 tank so I'm confident that 12 psi is accurate. This is in Pittsburgh, PA.

    Any advice?
     
    #1 7of9lover, Jan 30, 2014
  2. fineout

    fineout Crusader (499) Apr 23, 2010 Rhode Island

    1. How well calibrated is your thermometer?
    2. Call rogue and see if they can give you the proper volumes of CO2 for the beer
    3. Find the proper psi for the temp and the volume you have it at.
    Once this is set:
    4. are your lines all clean and your faucet clear of any obstructions?
    5. If so, change them and I'd suggest going longer, calculations for line length can be found through a search, im on BA at work so dont have time to find it right now.
    6.Pour two pints, if the first is foam and the second is not then its a tower cooling issue.
    7.Make sure you are opening the tap quickly and fully, and pouring the beer correctly in the first place.
     
    #2 fineout, Jan 30, 2014
  3. DougC123

    DougC123 Savant (1,186) Aug 21, 2012 Connecticut

    And pouring beer onto foam makes more foam. If the flow turns from foamy to clear out of the tap you are flowing beer, but if you dump that on top of foam it too will foam.
     
    #3 DougC123, Jan 30, 2014
  4. 7of9lover

    7of9lover Initiate (0) Jan 30, 2014

    Thanks for the tips guys...I'm still working through it. I contacted Rogue and they told me the temperature (if accurate) is fine but to up the pressure to 14-15 psi. I did that today and I'm getting 25% beer and 75% foam.

    I'm going to investigate the thermometer and make sure the faucet is clean. I'm sure the line is clean at least by visual inspection since its clear and when I hooked it up there wasn't any junk in it.

    I'm pretty sure my pouring technique is junk. I'll have to work on that.
     
    #4 7of9lover, Feb 1, 2014
  5. DougC123

    DougC123 Savant (1,186) Aug 21, 2012 Connecticut

    Not sure why you think the other threads on foaming don't apply to you, they certainly do. You should read through them, there is plenty of knowledge already there for the reading. You should focus on understanding how to balance with the volumes of CO2 also. The answer you got from Rogue is very typical of either asking the wrong question (you should have asked for volumes of CO2, not temp or pressure suggestions) or getting someone on the phone who doesn't understand the question.
     
    #5 DougC123, Feb 1, 2014
  6. 7of9lover

    7of9lover Initiate (0) Jan 30, 2014

    I understand the other threads apply to me. I don't think I said that they didn't apply but I started a new one because I didn't want to thread hijack.

    I agree I need to understand the CO2 volume better. I'm reading up on it when I have time.
     
    #6 7of9lover, Feb 2, 2014
  7. DougC123

    DougC123 Savant (1,186) Aug 21, 2012 Connecticut

    You should calibrate your thermometer, 6' may be a little short on the line length, your goal needs to be a balanced system that keeps constant temperature from keg to faucet. If you don't have a tower cooler you will always have first glass foam. Describe what the lines look like in the kegerator - pockets of CO2 or solid beer? Describe the flow from the faucet - should be flash of white then solid beer color.
     
    #7 DougC123, Feb 2, 2014
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