And I mean 99.9% of glass is foam and every glass starts with a spurt of air from the foam in the line dissipating I assume. The short story Its an IPA: Amber LME and DME, Crystal Malt, Hops OG 1.050 Racked 1.020 Kegged 1.014 Was kegged on 10/17, fridged on 12/04 tapped on 12/08 to date nothing but foam? I have been doing this off and on since the late 80's but never encountered this problem and I am stumped. I bled off all the CO2, and popped the corny lid. I expected to see something resembling champagne, but it was still as a morning lake? Repressurized and the same thing, I am thinking of putting it back in a fermenter to "settle"? ANY help is appreciated before I go nuts. Bill
Multiple things can cause this. However, I would check these first: 1. Line length...is your system balanced for the serving pressure 2. Is the O-ring in place on the dip tube 3. Is your dip tube partially clogged
Carbed with 2.5 oz priming sugar, was at 14 psi when it went in the fridge, serving at 12 psi 34 deg. Everything has been balanced for all the other kegs, and this one was used previously with out problems?
You really need to answer all the other questions people asked you before anyone can really diagnose the issue. (Though I suspect that if your keg was really at 14 psi at equilibrium at 34F, that's part of your problem... would have settled at almost 3 volumes of CO2 given time. And changing to 12 PSI doesn't immediately get rid of all that CO2 already dissolved.) But since you primed with sugar, you probably ought to also state what temperatures and (forced) pressures the keg has been at (and for how long), starting with when you filled and primed it.
12lb @ 34F puts you in the yellow range, FWIW, but that shouldnt cause massive foaming, I think. http://www.kegerators.com/carbonation-table.php Are your keg lines in or out of the temperature controlled zone?
Wait you primed it with sugar and then are adding CO2 via your kegging system? Is that maybe the problem, over carbonation? I was under the impression if you're kegging that priming with sugar was not necessary?
You can carbonate fully with sugar, then put on forced CO2. The Volumes of CO2 won't reach a level higher than the one produced by the sugar or the one produced at equilibrium by the forced pressure "X" at temp "Y", whichever is greater.
No it was at 14 psi before it was hooked to the tank, I have a gauge I slide over the CO2 post to monitor pressure before it goes in the fridge. All lines are in the cool zone with a tower cooler.
your regulator. it is not telling you what it should be telling you. it is broken. disconnect the gas. bleed of the gas every 20 minutes for a few hours. keep the keg cold. be patient. there is a lot of gas to release. reattach, apply pressure for 20 seconds. disconnect. pour. if it is still foamy I am stumped. but it is your regulator. and it is lying to you. Cheers.
