Troubleshooting: Too much or no FoamUpdated 17 hours ago
Excessive foam when dispensing beer typically results from high carbon dioxide (CO2) pressure inside the keg. You can try adjusting the CO2 pressure to a suitable level, which may vary depending on the type of beer, to fix this issue.
1. Too much foam
| Possible Cause | Solution |
|---|---|
| Beer too warm | Chill beer to ideal serving temp (38–45°F / 3–7°C) |
| Glass not rinsed or has detergent/oil | Rinse with cold water; use a clean beer glass |
| Serving pressure too high | Lower regulator to 9–11 PSI and allow keg to stabilize |
| Tapping too slowly | Open tap quickly and fully in one motion |
| Beer recently moved/shaken | Let keg rest upright for 30–60 minutes before tapping |
2. Flat Beer (No Foam)
| Possible Cause | Solution |
|---|---|
| CO₂ pressure too low | Increase PSI to 11–12 and let beer carbonate further |
| Beer over-conditioned, then degassed | Repressurize keg and seal properly |
| Tap opened too slowly | Pour with a quick, clean tap action to activate head |