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When pouring my beer from my Nostalgia electrics kegorator KRS2000 I am getting 1/2 to 3/4 glass of foam. I am pouring correctly at a 45 degree angle at first and then straight toward end of pour. I tested my beer temp and it is 46 degrees F. I just tapped the keg 48 hours ago. My kegorator compressors does kick on occasionally but but beer still hasn't gotten any colder. Does it need to sit longer in fridge? The setting for fridge is set to max. I think the fridge thermostat doesn't let it get cooler. What do I do?? I don't want to return it yet if this can be fixed. But at this point I think my foam problem is due to temp of beer being at 46 degrees F.

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Posted on Jan 02, 2017

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dididsaythat
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SOURCE: Foamy Beer

was the keg shaken or handled rough at all before hooked up?, and how long has it been hooked up?

Posted on Sep 03, 2007

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Master_Tech
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SOURCE: Too much foam

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 ..

Posted on Feb 16, 2008

  • 2 Answers

SOURCE: foamy beer

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.

Posted on Apr 15, 2009

garing
  • 998 Answers

SOURCE: I can't get my keg beer under 48 degrees, even at

clean all coils and fins and filter ...don't block exhaust with anything (should be no sugar left to ferment)

Posted on Aug 23, 2009

  • 117 Answers

SOURCE: true cooler frezzing kegs of beer

If I am not mistaken, the True line-up of coolers have a temp control on them that is labeled 0-9.

This particular type of temp control is a coil temp control. I measures the temperature of the coil rather than air temperature.

Always set the control to the warmest setting and move it colder by one number at a time until your product reaches and holds designed temp. Do not go by cooler air temperature as there will be a great swing in temp especially if the doors are used frequently. Always temp the product. In the case of beer, your ideal holding temp is between 35-38°.


If you set the temp control to the warmest setting and the cooler is still freezing product, you will need to have the cooler serviced be a refrigeration tech. It will most likely be a bad control but there may be underlying problems.

Posted on Jan 08, 2010

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Hi I just got my EdgeStar Deluxe MINI Kegerator. I set the temp to 38 degrees for 24 hours + and all I get is foam. What am I doing wrong? I've switched back and forth from the manual tap and the


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.

Aug 11, 2014 | EdgeStar ES TBC50S Deluxe Mini Kegerator...

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How to properly pour a Guinness



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:

on Oct 27, 2013 | Wine & Spirits

1 Answer

Beer system won't pour properly


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.

Mar 04, 2014 | Scotsman Kitchen Appliances - Others

3 Answers

Does the type of glass you use for draught beer matter in regards to the style of beer?


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.

Feb 03, 2013 | Wine & Spirits

1 Answer

Why is it necessary to have some foam on top of draught beers?


The right amount of foam (head) can be very important to both manufacturers and consumers. Too much foam will take away from the mass of the drink. This is why most manufacturers place a line on their glasses to mark where the foam should begin to best suit their beer. The foam is said to release aromas. Others simply like the aesthetics.

Feb 03, 2013 | Wine & Spirits

1 Answer

Foamy beer


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.

Sep 27, 2008 | Danby DKC646BLS Full Size / Pony Beer Keg...

5 Answers

Danby Keg Cooler foam problem


If you are getting foam then finally poors fine you have a temperature problem. If you are getting constant foam then you are probably looking at a pressure problem. First of all make sure that you let your keg sit for at least 4 hours and get down to 38 degrees before you tap the keg. Also ensure that your pressure is set to at least what the pressure is in the keg (generally 13 psi). If you can, try to ask the beer manufactures (if you use a microbrewery) what pressure to set it at. One brew master told me to start at 15 psi and adjust from there.

If you still get foam and you can guarantee that the temperature is correct then you are getting some agitation from something else. Double check all your washers and even check your stop valve on the CO2 line to the coupler. Sometimes the lines are not the correct length or even the correct diameter, when the beer is forced through the line if it starts out thin and then expands or vice versa that gives beer a chance to get agitated and cause foam.

Finally the equipment that is used on these systems are generally not that great. I had a Danby Chill'n Tap and replaced the coupler and the tap and all the lines and that solved my issues, even though my problem was probably a cracked valve for the < $80 it cost me to replace everything it wasn't worth my time to figure out exactly what was wrong with it.

Jul 26, 2007 | Danby DKC646BLS Full Size / Pony Beer Keg...

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