Foamy kegerator problem

[spl]

Hi. I seriously need help with my kegerator. I'm having a BBQ in a week and I have 19 litres in corny keg of both rosé wine and German White Beer and I currently can't dispense it, and I'm starting to panic. It's in a fridge in my garage, with a temperature control attached.

Here's what I did: I made the wine and beer in normal fashion and applied 5 bar to them, shaking to carbonate then let them chill in the fridge. They are well carbonated, and have a head pressure of nearly 5 bar at about 3c

To dispense, I release all the head pressure and reconnect the CO2 and attempt to dispense through a flow control tap. I have tried pressures from .2 to 1 bar (3 to 12 psi). The problem I have, if you haven't guessed already, is that there is nearly all foam:

The white beer spews out like ice cream and you get a glass of 99% foam which settles to about a third of a glass. The beer is lovely, (credit to the homebrew company in Mountmellick) but it's a bit flat, naturally because the gas went out in the foam.

The rosé wine is too foamy but settles quickly to about half a glass of flat wine.

I've tried 2 metres of beer line for both, I've also tried connecting the tap directly to the keg, not much difference.

These are the things I can think to try now:

1) Decarbonate the liquids over a few days;
2) Increase the dispense pressure to 1 bar / 15 psi;
3) Chill the liquids to 1 degree (they were about 3).

I know there's tons of opinions about this and it seems to be a common beginner problem, but if anyone can help, I'd be grateful.

[mr hoppy]

That keg pressure is far too high. It   should be down around 1 bar (15 psi). Usually if pressure is a bit too high you can reduce it by bleeding with the PRV on a corny but it's slow even if the pressure is only a bit over

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[balon]

As Mr Hoppy said, 5 bar is far too high. I'd take the kegs out of the fridge and release all that CO2 by purging regularly for a couple of days. It will come out of solution more quickly if not chilled. Then chill it down again when it's closer to where you need it

[spl]

Solved! Thank you all! Yes, it was over-carbonated. It came right on the last day, both the wine and the white beer, after some degassing.

The white beer worked really well, and it was more carbonated and pleasant that I had hoped, and poured with only a moderate head, with the flow-control tap connected directly to the keg.

Bring on the barbecueues!

[DEMPSEY]

only other thing to consider in the future is the size of the beerline. 3/16 ID, about 1.5 meter long can help.