Troubleshooting: Too much or no FoamUpdated 2 months 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 |