30 replies to this topic

[chadm75]

So I don't think this is going to work for me.  I fiddled with everything I could think of last night...pulling the PRV valve to equalize the pressure (nothing but foam), dropping the serving pressure (would barely pour), putting more pressure on (nothing but foam)...nothing worked.  So for this weekend's event, I'll just pour from Cobra taps. 

 

I would like to eventually do what this guy did in the pic and run beer line back into the cooler and around the keg a couple of times and attach a faucet to the cooler as normal. 

Edited by chadm75, 01 July 2015 - 06:47 AM.

[positiveContact]

what was the temp of the beer?

[chadm75]

what was the temp of the beer?

 

36 - 38°

[positiveContact]

I wonder why it's not working for you.  it seems like it has worked for other people.  never tried it myself.

[brewman]

Sounds to me like its sucking air.

[positiveContact]

Sounds to me like its sucking air.

 

hmmm - good question.  is the faucet threaded onto the QD?  maybe that little plastic thing that the QD male end butts up against isn't seated right or is missing?

[Big Nake]

Sounds to me like its sucking air.

Hey, take it to the PH!

[Stout_fan]

I served at the Free State brewing Guild picnic a few years ago a Classic Australian Pale Ale carbed at 35 PSI and poured with just the correct level of foam.  It was nothing short of awesome!

The secret was flow gate technology.  Basically a dip tube full of epoxy glue mixers.  I had posted it elsewhere here.  Purchased from our old friend McMaster.

I just shoved the dip tube full of them and with a controlled pressure drop it went from 35 to atmospheric with no trouble and just the right level of foam. It was like pouring highly carbonated coke (the liquid kind) but much tastier :-) .

[Deerslyr]

Considering some areas I dive deep into, there are a number of areas I do not and this is one of them. Clearly I want my draft lines to serve properly but I generally go on the idea that "I hook this up to this and then I turn this and then I pull this... And then a miracle occurs... and I have beer!". People ask me what volume I carb a beer to. I don't know. I do the 48 hours x 25psi and maybe a shorter time if it's a beer I want to have less carb. Otherwise, this is an area that I have been satisfied with but I'm certainly no expert.

Force carbonating is the bane of my brewing existence.  What temp do you have it at during the 48 hours at 25 psi?

[matt6150]

Force carbonating is the bane of my brewing existence.  What temp do you have it at during the 48 hours at 25 psi?

I do the same and I carb at serving temps.

[chadm75]

Force carbonating is the bane of my brewing existence.  What temp do you have it at during the 48 hours at 25 psi?

 

I force carb between 36-38° for two days.