Qk Keg Question

[studio1]

Probably a simple answer to this:

I use picnic taps with short lines (about 1 foot) to dispense my beer - I'm finding foaming a bit of a problem when pouring and the carbonation on my beers is a bit low when the kegs are setup and left around 1bar.

Do I need to balance my system with longer dispensing lines...? Or can I crank up the CO2 pressure and once I have achieved the desired carbo level in my beers can I bleed off to serving pressure and the CO2 stays in solution?

Cheers

[James P]

Agreed... my fingers have only just grown back after messing with my regulator and making ice cream fizzy beer ...... :)

[Mike Neilson]

My rule is 300kpa for 12 hours then wind it back to 30Kpa @ 8deg then serve off that I have enough bubbles buy then.

[studio1]

don't the bubbles disappear out when left for a period of time though as Glen pointed out?

[denimglen]

33kPa at 8C works out to about 1.8volumes of CO2.

Eventually it will drop down to this level, Mike sounds like a fast drinker though ;-)

[Mike Neilson]

Shhhhhh, Dont tell anyone!! 1.8vol that sounds about right!!

[Nolen Smith]

I do the same, but 2.5 bar (whatever that is in kpa) for 12 hours, then dial it down to .4 bar for serving. I actually like it to loose a bit of CO2 over time (but not too much). A keg will last me about 2 to 3 weeks and it all usually works fine for me.

[Martin Bridges]

This is almost exactly my practise, although I usually leave it at 2.5kPa for up to 24 hours. Once forgot and eft it on for 48 hours and it was fine. I'm on picnic taps too (still got a slight leak on the handpump so not got that running yet).