So ive decided to take a brewing hiauts for a while
. just no time/money right now.
My only reservation on this whole thing is the commercial kegs in the kegerator. Homebrew seems easy to set to a pressure and get great pours all the time. but commercial kegs always give me foam issues. The co2 comes out of solution in the beer line, causing a big foam burp to start every pour. I have ways to try and minimize it, but why is this the case all the time?
My only guess is that its the difference in your co2 pressure vs the carbonation level set in the beer by the brewery. if that were the case you'd expect it to equalize after a couple of weeks. the only good pours i seem to get are the last 3-4 pints in a keg!
Typical fridge kegerator, taps at keg height, about 5ft of beer line. Any suggestions?