Commercial Beer CO2 Volumes and Balancing System

[ApresSkiBrewer]

I'm w/ BCmaui on this one...

sounds like you tube is too short.

Just sayin'



Anyway, here is a link to a Micromatic forum topic that an instructor responded too... essentially saying the same things BC and Mylo have been saying. Turns out that many breweries consider vol's of CO2 to be proprietary info.

http://www.micromatic.com/forum/us-en/trouble-shooting-beer-quality-home/192-alt-620ft-temp-34f-sam-adams-boston-lager.html

[Mylo]

At the moment I have to pour out a pint or more until the foaming stops before I get a good 2oz/second pour. I'm almost convinced this foaming is because the tower is not cooled, yet. Although that's only one foot of line inside the tower with the other 7' sitting inside the fridge at presumably ~38 F.

Bingo! if the second pint is pouring at a nice speed and head delivery - then that is exactly your problem. The exact problem that I get out here in the summertime. There is just no practical way to keep the faucet cool in the AZ summer.


Mylo