[wobdee]

The first pour always comes out great but the next and next get progressively worse. I have my keggerator at 38 degrees, 12 psi and 10' line. Kegs are all force carbed for 2 weeks at 12 psi to obtain a medium carb. Is this common with others?

[Wort-H.O.G.]

The first pour always comes out great but the next and next get progressively worse. I have my keggerator at 38 degrees, 12 psi and 10' line. Kegs are all force carbed for 2 weeks at 12 psi to obtain a medium carb. Is this common with others?

all your beers or just some?

[wobdee]

All kegs seem to do this. Maybe I have to adjust the psi a bit when I feel like more than 1 or 2.

[duboman]

Losing carbonation or the first pour is more foamy than the rest? There's a difference.

I doubt the first and am apt to believe the latter and honestly what you're experiencing is normal. Its due to the lines possibly being a bit warmer than the keg itself. Once the warmer beer pours foamy the rest pours fine.

You can try to add a fan into the kegerator up the tower to circulate the airflow better and more uniformly to decrease the issue.

As for the carbonation, you should still see the bubbles rise from the bottom in all the pours meaning the beer is uniformly carbonated as it should be in the same keg.

[JT]

What size line are you using?  I use 3/16 ID and 10 feet would be way too long.  There is a formula to figure out correct line length here.
http://www.brewersfriend.com/2009/07/18/getting-a-good-pour-kegged-beer-co2-line-length-and-pressure/

[Stevie]

What size line are you using?  I use 3/16 ID and 10 feet would be way too long.  There is a formula to figure out correct line length here.
http://www.brewersfriend.com/2009/07/18/getting-a-good-pour-kegged-beer-co2-line-length-and-pressure/

I use 10ft of 3/16 and love it. Only downside that I find is low head, but that is easily solved by topping off by pouring like a noob.

[klickitat jim]

That was my thought too but I'm not a tap line guru. Mine are 3/16 and about 6' long. I usually have my reg set at about 12psi. I cut it to 10 with small malty beers.

[HoosierBrew]

I use 10ft of 3/16 and love it. Only downside that I find is low head, but that is easily solved by topping off by pouring like a noob.

+1.  Or OP could cut off 6 inches of line at a time until he gets the pour he wants.

[wobdee]

Thanks for the replys, Its 3/16" ID and 8' long not 10' like I first thought. I'll have to play around with the psi and hose length and see if that helps.

[wobdee]

I think I may have found part of the problem. I lager and carbonate in another fridge at 12 psi and 35 degrees. I then transfer to my kegerator that's set at 38 degrees and have my psi set at 12 as well so maybe that warmer 3 degrees changes the carb levels and I need to balance it out by raising the psi in the kegerator?

[a10t2]

maybe that warmer 3 degrees changes the carb levels and I need to balance it out by raising the psi in the kegerator?

It would, but it would take another week or so to come to equilibrium at the new pressure, and it's only a difference of 0.15 vol anyway.

Are you using the same glass?

[wobdee]

Same glass or different glasses, it doesn't seem to matter.

[JT]

Seriously just shorten your lines.  I use about 3 1/2 feet at 10 psi. 

[brewday]

Seriously just shorten your lines.  I use about 3 1/2 feet at 10 psi.

+1

I have 5' lines and serve ~8 or 9 psi once it's carbed.

[wobdee]

Don't you guys lose carbonation over time serving at a lower 8-10 psi? Or do you keep your temps lower to keep that carb level the same? Seems kind a like a balancing act between psi, temp and line length to get the pour you want.