Mon Mar 14, 2011 7:17 am
Although fob monitors are a bit out of my experience, I'll venture a wild guess... Make sure your system is balanced, and all parts are kept cold from the keg to the lines to the fob monitor to the shanks and faucets. Sounds like you are generating foam in the lines during the pour which could come from warm parts, serving at a pressure significantly below that at which the beer is conditioned, or sharp turns or dirt in the lines. Perhaps your new glycol system is not running as cold as whatever you had before?
You might also want to ask over on probrewer.com forums as they deal with this stuff more than us homebrewers.
What's on tap: Cream Ale, Imperial Blonde
Secondary: British Amber,
Primary: APA
http://bubrew.org
