Ok so I have a new to me kegerator. It is a Pepsi machine converted. I am using a 5 lb co2 and a twist on coupler. I currently have a half barrel of Miller lite. This is the third barrel I have had in it. I have fluctuated the temp in the 3 kegs from 32 to 42. The beer has been like 34 to 40ish. Temp doesn't seem to matter the beer blasts out at about 100 miles an hour. I have to almost close the co2 tank and no pressure to get anywhere near a decent pour. I have replaced the regulator. Is it possible the tap is bad. Thanks in advance
Wow, seems like Home Bar Forum has hit the lottery with two questions in two days! This comes up a lot . . . the simple answer is your system is not balanced. There are many variables that are unknown, of which one or more is causing the problem. It's a long read, but this two threads address why you are pouring foam: https://www.beeradvocate.com/community/threads/foaming.193492/ https://www.beeradvocate.com/community/threads/help-with-balancing-my-system.248243/ Hint: you don't know your actual temp or pressure or carb-level . . . it is vital to pin down these variables. After you digest the info in the links above, you will have a good feel of the problem area(s) to address. Feel free to ask any specific questions, lots of members here have experience in this area. Hint2: beer-line length is a common culprit, but it's your final variable . . .
I feel like I've tried most every option to try to balance a keg this is my 3rd one and I have never been able to have the pressure over 0 off the C02 tank. Even with that I've had to relieve the pressure off the tank before I can even poor. I am running a 10' long beer line 316 cents thick CO to line his 3/8ID. I have tried to let the tank balance for a week nothing seems to be working. It will was zoom flying out of the tank again
Hmmm, sure sounds like a temp/press problem. Beer at "34 to 40'ish" is a very wide range. You really need to nail this down, be aware temp changes take at least 24 hours. Pressure should be in the 12 psi area and any changes will take a day or three to fully equalize with beer. So it's very important to have accurate temp and pressure measurements. With constant changing of settings you may never be hitting the balance point. I would make sure the thermo is accurate (calibrated with ice slurry) and actual beer temp is measured (second consecutive pour). Once you have temp nailed you want to set pressure (and never move it). It's possible the Pepsi cooler is varying the temp . . . try putting a large glass of water in the unit and measure liquid temp a couple of times a day. You are trusting your reg's gauge here, that is a potential problem area but usually not the prime suspect. Here's a carbonation chart to compute psi setting: https://www.kegerators.com/carbonation-table/ Also be aware when you reduce pressure on reg the keg's headspace pressure doesn't go down until you vent (just like a tire at a fill station). If over-carb'ed (possible) you must vent several times to let the beer's residual carb-level equalize with the headspace pressure. If under carb'ed it may take several days for the carb-level to equalize with the headspace pressure. You can see where I'm going; everything (temp, press, carb level) must be in equilibrium . . . no fluctuations. Ten feet of line should be plenty. While it's possible the coupler is bad that isn't as likely. I'll let some Sankey-posters jump in about that. Believe me, this can all be fixed. I go for years without adjusting temp or pressure settings.
