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