Greetings everyone. I really didn't want to do the whole new member, first post, foam question thing, but I've been digging and researching and trying different things out and I'm still baffled. Here's the deal, I have a single faucet unit that I put underneath my bar. I have plenty a room around the fridge to allow it to breathe and dissipate heat. I did relocate the tower which from what I've read it's not the best thing to do however I also created an insulated and airtight tubing system to carry my beer lines and my chilled air up to the top of the tower. I get foam, lots of it. I keep the pressure at 10 and I have extended my beer lines out to about 10 feet. I read that you shouldn't let the beer line dip below the top of the keg so it is all coiled up and elevated. The beer line goes through a box before going out of the unit and into the tower, in that box is my cooling unit which runs constantly. I have made sure that there was no excess CO2 in the system, meaning I completely shut it down poured until it was barely coming out and then recharged. On tap is yuengling which I also read could be problematic for balancing but I don't see how it could create that much foam. Still, foam. Some observations: when the system is sitting idle and under pressure, say I haven't tried pouring in a number of hours there will be bubbles in the beer line, in fact there will be entire sections of beer line with big air pockets. Another thing you should know is that when I extended my beer line I picked up the wrong inner diameter and because I didn't have the proper fitting for the top of the top, I have two separate inner diameters of beer line. Spliced with Barb fittings. I'm assuming this can be problematic however I had the same exact problem before extending the lines, same excessive foam. So far I've wasted a good amount of beer and CO2 on this issue, and I'm a couple days out from a pretty big New Year's eve bash and I'm panicking that I'll be serving my guests foam. With a side of beer
If you have read up on system balance, thank you. The first question, always without fail, is the same. You missed the most important item. We need to know beer temperature, measured with a quality calibrated thermometer. Without that nothing can be done. Then get back to us. You may as well get yourself some 3/16" x 7/16" beverage line. Get 30' or so since you will need to replace the line someday anyway. Your current set up ain't right. No need to splice anything, and choker in a kegerator is always 3/16". Cheers,
Billandsuz thank you for the quick reply, and apologies my my delay. Spent 3 straight days at work. Fridge hovers between 39/40 degrees. I keep a cup of water with a food thermometer in it. Since my post, I've changed my beer line. 10ft of new 3/16 ID line. My first pour had very little foam...and that was right after having the tower apart and fridge open for a while! I suspect even better results once everything has had time to sit and chill more. Thank you!
