Big Head

[sparkious]

I've recently started kegging and loving it but am having problems with too much head being poured . I've tried gassing the kegs a few ways ie; 24 hrs @ 350 kpa and 40 hrs @ 250 kpa both @ around 4 deg C. Both have had similar results - great beer with massive head . Is this pointing towards over carbonation ? The first few pours of the day are always the worst and as the volume of beer in the keg decreses it gets a little better.
My local H.B geezer recomended longer beer lines to correct the problem as mine are about 1.5 m long.
If my kegs are over carbonated can they be restored to a more resonable level . After 2 years bottling I never imagined I would have problems with too much head .
All info would be greatly appreciated.

[Shaun]

I agree with your HBS 4mm beer line should be about 2m long 5mm beer line should be around 3m long.

For over carbonated kegs this is an easy problem to fix. Disconnect the keg let all pressure out of it and sit it out of the fridge in 1/2 hour let the pressure out again. Try the keg and see how it is keep letting off pressure until the desired carbonation is reached.

Have a read of the sticky on carbonating kegs for a better way to carbonate them.

[luke]

I've recently started kegging and loving it but am having problems with too much head being poured . I've tried gassing the kegs a few ways ie; 24 hrs @ 350 kpa and 40 hrs @ 250 kpa both @ around 4 deg C. Both have had similar results - great beer with massive head . Is this pointing towards over carbonation ? The first few pours of the day are always the worst and as the volume of beer in the keg decreses it gets a little better.
My local H.B geezer recomended longer beer lines to correct the problem as mine are about 1.5 m long.
If my kegs are over carbonated can they be restored to a more resonable level . After 2 years bottling I never imagined I would have problems with too much head .
All info would be greatly appreciated.

If the beer tap is not clean, say there is some gunk inside, this would lead to a uneven pour when leaving the tap, you get a squirting affect which leads to Big Head.

[sparkious]

Thaks guys , I picked up some more line today and I have been releasing the keg pressure over the last couple of days .I didn't realise that there was such a science connected to kegging but as with the whole H.B experience there is always something to learn and so many ways to do it.

[Lebowski]

If you have a fridge tap the first glass or so will probably be foam untill the outside part of the tap cools down, a jug is usefull to pour into.

[Aussie Claret]

Sparkious,

Mate you're really overgassing the beer, check the link out below, which details that at 3.9c you should depending upon the Carbonation level you are looking for be at an absolute max. of 138KPa pressure.

If you use this table it is impossible to over gas, simply connect up the gas to the keg, set the reg to correct pressure and rock/roll the keg until the gas stops singing. I've used without fail it takes about 5minutes depending upon the temperature of the beer and carbonation level you are looking for.

The other benefit is that there is less chance of losing gas (in case you have a leak and leaving the system connected for a 24hr period). Your initial pressure of 350KPa was probably the maximum pressure your reg would take, far far to much, it is very dangerous to gas at this level please be careful cranking the reg up to max. pressure should not be required.

http://www.metrak.com/homebrew/co2.html

Link from AHB

Lastly the longer the beer line supposedly helps balance the system; however my beer line is only 1m long approx. and I have no problems.
Oh as Shaun said simply purge the gas let sit and purge again which will bring the carbonation level down.

Cheers
AC

[Stangas]

yeah i agree with AC here..

i put my kegs in the fridge.. when cold i just put 100kpa to them.. i have two.. and then i leave em for a few days.. prolly 3... but because i have 2 kegs, by the time one is empty, the next is definately ready.

[sparkious]

Sparkious,

Mate you're really overgassing the beer, check the link out below, which details that at 3.9c you should depending upon the Carbonation level you are looking for be at an absolute max. of 138KPa pressure.

Thanks again people. The only reason I tried carbonating @ 350kpa was because I was given a fact sheet with my gear recomending it . Maybe he sells more gear if your Regulator keeps blowing up . It was clearly way too much as I have rectified the problem by purging the keg numerous times as earlier suggested.Anyway will try the rocking method next brew and she how she goes. HB guy reckons rocking @ 300kpa for under a minute over 3 successful nights , any views on this ,as all the different methods can get a bit confusing sometimes.

[Lebowski]

http://www.homebrewandbeer.com/forum/vi ... php?t=2003

Has some methods for carbonating kegs, I use the 'ross method' that I posted which has worked well for me.

After filling the keg (upto the weld mark just below the top) with cold beer turn pressure upto 300 kpa & rock keg back & forth on its side (inlet at bottom) for 50 seconds. Turn off gas (on main bottle) but continue to rock keg while monitoring the pressure dial. You will see the pressure full back quite quickly & then stabilise (100 - 200kpa). The goal is for the pressure to fall back to between 140 - 160 kpa depending on your preference (140 pommie ale - 160 Aussie beer). If the pressure falls well below 140 kpa, just turn gas back on & rock for another 10 - 15 secs, then recheck & repeat as necessary. I find that 60 secs is nearly always about the mark. Then all you have to do is release the top pressure valve on the keg (normally a couple of hours later to avoid foam flying out of the valve), connect to your gas (making sure you have set pressure back to 80 kpa or whatever you like to dispense at) & you will pour a perfect beer.

P.S. If you use this method to carbonate a keg that's not full, then reduce your rocking time accordingly, otherwise you'll over carbonate even at 50 secs...

Hope this is of help to some - I know everyone has their tried & trusted methods, but many are hit & miss without experience...

[Shaun]

If you have a fridge tap the first glass or so will probably be foam untill the outside part of the tap cools down, a jug is usefull to pour into.

There is an easy fix for this. This pouring method goes against all the rules for pouring a beer but works. First turn the tap on very slowly until only a dribble of beer is coming out of the tap and let this run until the tap is cool. Once the tap is cool turn the tap of then pour as normal.

The theory is the small amount of cold beer running through the tap at the start reduces the tap temperature so when you turn the tap on fully the cold beer is not coming in contact with a hot surface forcing the release of CO2 resulting in a big head. Instead it is a cool surface and will pour as it should.