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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Fri May 06, 2016 5:06 pm Post subject: High volumes for Belgians |
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Hi folks,
I've got a Belgian triple, a blonde, and an IPA on the faucets right now with separate regulators for each. For the Belgians, I'd like to get that lovely Duval effervescence...which I'm guessing is bottled to 4 or 5 volumes. Of course I can bump up the bars/PSIs on those faucets, but then I pour 1:3 beer to foam, or worse. I'd even take 1:1. 2:1 would be ideal. My lines are all 5'.
I've heard that you can improve the beer to foam ratio by lengthening the lines (while maintaining high carbonation levels). Are any of you getting nice high volumes and reasonable foam on pours? If so, spare some advice?
Thanks,
Jesse
_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
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David_H
Joined: 13 Nov 2013 Posts: 139 Location: Savannah, GA
Drinking: Dry Irish Stout, Electric Pale Ale, American Amber Ale, Irish Red Ale
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Link Posted: Thu May 12, 2016 10:26 am Post subject: |
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I have never run carb volumes that high, but I can share what I think I know. I am assuming you are carbed at about 35F and 30 psi. (4.6 Vol). The foam is caused by the sudden change in pressure at the tap. The line length you are mentioning causes friction and back pressure thereby reducing the pressure at the tap. The longer the line the higher the pressure drop between the keg and the tap. I use an excel spreadsheet I found online at http://www.mikesoltys.com/?p=1005
Quote: | Note: This spreadsheet was made to accompany the blog post: "Determining Proper hose length for your Kegerator" on MikeSoltys.com: http://www.mikesoltys.com/?p=1005 Please refer to the blog for more info on these calculations. I've also updated the website with an easy to use javascript calculater to perform these calculations. |
The quote is from inside the spreadsheet. The accompanying article / blog is pretty interesting. I put 30 psi into to the spreadsheet and it came back with a 26ft line length.
So the short answer to your question is Yes, a longer line length should reduce the amount of foam. The exact length is subject to question. If you don't mind experimenting, start long and cut it down until it works the way you want.
_________________ David
Kal Clone Controller
20 gallon Spike Brewing 3-Kettle System
SS Brewtech 14 gallon fermenter w/ gycol chiller
4 tap keezer with Nitro Tap
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g8tors
Joined: 05 Oct 2011 Posts: 211
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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Thu May 12, 2016 4:45 pm Post subject: |
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Super. Thank you Scott and David!
Holy cow...for 25 psi and one foot raise, that's around 25' of tubing!
_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
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Walts Malt
Joined: 27 Sep 2013 Posts: 119 Location: Farmington, MN
Drinking: Two Hearted Clone
Working on: Planning my Fall Brewing Schedule
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Link Posted: Thu May 12, 2016 10:56 pm Post subject: |
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These are what I'm going to go with as I add/replace taps. I don't like having the long line length as the first pour of the day (after sitting for a day or two) is less carbonated than desired. I used long line previously, but might change going forward.
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itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
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Link Posted: Fri May 13, 2016 2:04 pm Post subject: |
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you also need to consider what type of tubing you are using for the beer. vinyl tubing has more resistance than barrier tubing so if using barrier tubing, you will need longer lengths compared to the same diameter of vinyl. at 4+ volumes and warmer temps, 30+ feet of tubing is not out of the question.
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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Fri May 13, 2016 3:22 pm Post subject: |
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Wow, thanks INR. Has anyone served 4+ volumes with a flow controllable faucet, such as Perlick's 650? Since the control valve can go to zero flow, I'm guessing you could adjust it to that point, but possibly pour very slowly.
_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
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