I built a double nitro tap keezer recently.
I force carbed on the nitro @ 30-psi (burped keg each day for 4 days)
I serve also at 30-psi
Nitro-tap with restrictor plate (guinness style taps)
My particular gas tank is 70% nitrogen and 30% CO2
My temp controller is set to 42-F (it sits between 35-41)
Beer lines out to tower are 10-ft long
------
pours 100% foam that 50% or more turns back into liquid in a minute or 2
(guinness wait time avg)
now i dont YET have the copper tubing surrounding the beerlines in the tower but after pouring one checked the tap,it was cold to the touch.So i poured a 2nd beer immediately.It also was 100% foam.
I pour into beer glasses pre-chilled in the food freezer (not the keezer)
The keezer sits in the garage where it is easily 90-F (it IS new mexico after all)
The beer i am pouring also has a pretty hefty amount of lactose in it.
-----
Basically i'm trying to narrow down why it's all foam on the pours
or figure out if it truely is the combination of the things i mentioned above.
I've read some (prolly guinness) reccomend 38-psi and not 30-psi.
Any stout tap dial in experts out there?
-----
TY in advance
Paps
I force carbed on the nitro @ 30-psi (burped keg each day for 4 days)
I serve also at 30-psi
Nitro-tap with restrictor plate (guinness style taps)
My particular gas tank is 70% nitrogen and 30% CO2
My temp controller is set to 42-F (it sits between 35-41)
Beer lines out to tower are 10-ft long
------
pours 100% foam that 50% or more turns back into liquid in a minute or 2
(guinness wait time avg)
now i dont YET have the copper tubing surrounding the beerlines in the tower but after pouring one checked the tap,it was cold to the touch.So i poured a 2nd beer immediately.It also was 100% foam.
I pour into beer glasses pre-chilled in the food freezer (not the keezer)
The keezer sits in the garage where it is easily 90-F (it IS new mexico after all)
The beer i am pouring also has a pretty hefty amount of lactose in it.
-----
Basically i'm trying to narrow down why it's all foam on the pours
or figure out if it truely is the combination of the things i mentioned above.
I've read some (prolly guinness) reccomend 38-psi and not 30-psi.
Any stout tap dial in experts out there?
-----
TY in advance
Paps