Every time I pour a beer in a 12oz glass I get about 1 to 2 inches of beer and the rest will be head. I have had my PSI presure at all different levels. The levels have ranged from 2 psi all the way up to 12psi and still getting a glass full of head. Have been through two kegs thinking the first keg could of been a bad keg. And also my CO2 does not seem to be leaking my gage is still staying it is almost full. What can I do to fix this problem.
Its cheesy but what i do when that happens is i turn on the c02 to charge it and then shut it off the beer will poor great until the c02 runs out then just turn the co2 on and off again and you should be alright
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Hey there "Lanier" do you still have the Hiccups ? if so, I will tell you how to get rid of them in 30 seconds.
get a medium size glass (10-12oz) fill it to about 1" full from the top, now while standing up, drop your head down put the glass to your mouth so that your trying to drink off of the opposite side of the glass than you normally would, so that your chin is actually in the glass and so the bottom of the glass is going back towards your chest, now as you slowly bend forward from your waist, start drinking the water out of the glass, (its like your trying to take a drink in the opposite fashion that you normally would) . Now you might spill a little but its ok, you only need to drink a small amount of water, now when your bent over and have had a few swallows of water, keep your head bent down for 10 seconds or so and now stand back up and pour the rest of the water down the sink because your Hiccups are gone.
Here is why this works, (it's actually a biological plumbing thing) the " Hiccups " are nothing more than an air bubble in your digestive system, so by bending over and drinking the water in this fashion, it lets the water run into your system and the air bubble to escape over the top. ( BTW my dad taught me this trick in 1965 and I've cured a million cases of Hiccups, plus I've won a lot of money in the bars showing people how to do this ).
As a former bartender I have literally spent hours contemplating (and arguing with patrons!) about the proper way to pour a Guinness. Since leaving my post behind the bar, I did a little research in that matter. And to my chagrin, I was pouring the delicious stout almost correctly!
According to Guinness's website, it should take you a full 119 seconds to pour a pint. That's almost two whole minutes!
You want to start by using a glass made by Guinness or a standard tulip shaped pint/half liter glass.
Place the glass under the tap at a 45 degree angle.
You do not need to let the tap run for a second before placing the glass beneath it (unless it is the first pour of the day in which case you need to clear out the tap for about 20 seconds.)
Since a double pour is required for the perfect pint, you want to stop when the glass is about 3/4 full. Place it on the bar so that the nitrogen gas has time to settle.
Once the beer becomes a solid, rich brown color you are ready for the second pour.
Place the glass directly under the tap. If the tap has a backwards lever, use this. The back lever will let the beer pour more slowly and you will have time to draw a clover or a heart in the foam. This is a great way to impress your customers. If you do not have a backwards lever option on your tap, simply pull the lever forward and fill the beer up. This does not need to be done at an angle.
Here is a video demonstrating the way to pour the perfect pint of Guinness:
the difference between foam and beer is known as 'change of state', also applies to refrigeration equipment, and is caused when pressures drop too radically. While temperature is a factor, you need to consider your pressurization method and settings more. What are you using to re-pressurize your keg as you dispense brew? CO2? Nitrogen? mix? assuming you dispense from the bottom of the keg (feed tube reaching down near the bottom) lowering the pressure should help reduce the amount of foam when pouring. The thing is, even if you pour a glass full of foam, it will settle over time into beer, and you can add to it until eventually you have a smiling glass of amber joy sparkling at you. Go check some of the articles at ambersuds.com.
Most of the time this reason is the beer temp and co2 is not right. first you dont go buy box temp but need to get beer temp. first make sure you have a calibrated thermometer. check your thermometer by mixing up a glass of ice and water let it stand a couple Min to achieve 32deg. put thermometer in water let stand 2 min to make sure it reads 32 deg. now draw a couple of glasses of beer in the same cup pour each in a pitcher. now draw a 3rd glass of beer in the same glass put the thermometer in it you wont the beer at 38 deg if to cold turn your box thermostat up or if to hot turn your box thermostat down to achieve a 38 deg beer. now it is time to check the CO2 pressure, you wont it at 12 psi. first drink a couple glasses with your friends this will let your keg pressure equalize. Now it is time to do a test poor. If the faucet gives a spurt of foam when you open it or the beer runs foamy-clear-foamy-clear than the pressure is too low, bump the pressure up 2 LB and let the pressure equalize a few min. If the beer runs to fast, turn off the co2 at the shut off where the tubing connects to the regulator (Always turn off the shut off when adjusting the regulator). Release some pressure from the keg by pulling the pressure relief valve on the keg coupler. Drop the co2 pressure 2 lbs. Turn the co2 line back on and let the pressure equalize. Often you can tell if the pressure is too low by looking at the beer line at where it connects at the keg coupler. If you see bubbles rising up the beer line from the coupler the pressure is to low or the seal on the keg or coupler is bad. Over many years of trouble shooting 3/16" bore shanks and fittings can cause a burst effect releasing carbonation from the liquid. The beer flow looks good but you end up with a glass half full of beer and half foam. For this reason 1/4" bore shanks and fittings should always used on the liquid side.
According to beer manufacturers, yes.This is especially true for wheat beers.Most wheat beer glasses are specifically
designed to tall to help trap yeast sediment at the bottom of the glass so that
it does not blend with the rest of the beer while you are drinking it.
Keg's are normally pressurized at 13 psi. If you only set yours at 8 psi then you are going to cause problems. You should always start at least the same psi that the keg is set to. If you can talk to the keg company as they all differ some. Common problem is to lower the psi which will cause foam until you reach about 1/2 full or a little less then you should get less foam but your beer will become very flat. Too much pressure is usually better than too little, even with too much pressure you'll see the beer come out fine but will start to foam when hitting the glass/pitcher. Also note that the coupler's that Danby use are very cheap, check the CO2 vale (between CO2 line and coupler) to see if there are any cracks or anything.
well you are right the CO2 is causing the foam you may need to replace the regulator on the tank it is most likely bypassing the bellows inside...as a temp fix you can shut down the co2 and bleed off the air then just crack open the tank to (hand) regulate the flow ..
Shut of the CO2 tank, then hit the pressure release valve on the side of the beer tap. Make sure there is a grey check valve in the tap where the red hose (co2) is connected. Also make sure the white ball in the tap where the white hose (beer line) is not stuck. You can remove this, it isnt really necessary. Once all checks out, open the tank and readjust the co2 regulator. The reading should not be more than 12 PSI. Everything should work just fine after this. Make sure the glass is as close to the faucet as possible (slanted is better) when dispensing beer. Hope this help :)