Hello Forum Members - I apologize for bringing up a tired thread.
I am at the end of my rope regarding excessive foaming at the tap. Here is my scenario:
Beer Type: Saison Dupont
Qty: 5 Gal.
Final Gravity: 1.002
Kegerator Temp: 40F
Serving line diameter: 3/16
Serving line length: ~ 10ft.
Per BeerSmith, at my elevation 2.2 vols is necessary (12.54 psi).
** Images attached showing my current setup. Note thermometer was just placed in kegerator and doesn't reflect the correct temp.
I force carbed at 30psi, rocking on side for a few minutes. Relieved pressure from keg then set at 12.5psi for 1.5 weeks.
Every pour is all foam no matter how long I continue the pour.
In the image of the pressure gauge, you will see the pressure tends to creep up on it's own after sitting (excess pressure coming out of solution?)
I am at the end of my rope regarding excessive foaming at the tap. Here is my scenario:
Beer Type: Saison Dupont
Qty: 5 Gal.
Final Gravity: 1.002
Kegerator Temp: 40F
Serving line diameter: 3/16
Serving line length: ~ 10ft.
Per BeerSmith, at my elevation 2.2 vols is necessary (12.54 psi).
** Images attached showing my current setup. Note thermometer was just placed in kegerator and doesn't reflect the correct temp.
I force carbed at 30psi, rocking on side for a few minutes. Relieved pressure from keg then set at 12.5psi for 1.5 weeks.
Every pour is all foam no matter how long I continue the pour.
In the image of the pressure gauge, you will see the pressure tends to creep up on it's own after sitting (excess pressure coming out of solution?)