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Date: 09 Nov 2006 11:34:48
From: Sheheryar
Subject: hose thickness (OD) for pouring/balancing
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Hi
I am using 6.5 ft of 3/16th inch (ID) , 5/17th inch (OD) for dispensing
at 12 psi. It is pouring well but still has a bit more foam than I
like (around 2 inches but it settles) and is a bit undercarbonated
(after 1.5 weeks at 12 psi -- no agitation). I did read that a thinker
hose is more effective in maintaining pressure. Should I move to a
thicker OD hose while maintaining my ID and length?
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Date: 09 Nov 2006 15:03:59
From: Sheheryar
Subject: Re: hose thickness (OD) for pouring/balancing
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Not really sure of the fridge temp but it is pretty cold (I would say
around 40F). Quick question: so carbonation takes more than a week at
a constant 12 psi at that temp? I suspected that but was under the
impression that it took around a week to fully carbonate. Thanks for
the response.
John 'Shaggy' Kolesar wrote:
> On 9 Nov 2006 11:34:48 -0800, <sheheryarhasnain@hotmail.com> wrote:
> > Hi
> > I am using 6.5 ft of 3/16th inch (ID) , 5/17th inch (OD) for dispensing
> > at 12 psi. It is pouring well but still has a bit more foam than I
> > like (around 2 inches but it settles) and is a bit undercarbonated
> > (after 1.5 weeks at 12 psi -- no agitation). I did read that a thinker
> > hose is more effective in maintaining pressure. Should I move to a
> > thicker OD hose while maintaining my ID and length?
>
> I don't think it makes a significant difference. For much longer runs than
> homebrewers typicall use, under higher pressures, the vinyl tubing can
> "stretch" and end up with an effectively larger ID than you want. Thicker
> tubing helps to prevent the stretching. However, I doubt this is your
> problem.
>
> After 1.5 weeks it might just not be fully carbonated yet. What temp
> is it being served/stored at? 6.5 ft of 3/16 tubing sounds about right
> for 12 PSI. You're being sure to fully open the tap when pouring a glass?
> Opening in only part way will cause extra foaming.
>
>
> John.
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Date: 10 Nov 2006 04:31:01
From: Scott Alfter
Subject: Re: hose thickness (OD) for pouring/balancing
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In article <1163113439.749248.293960@k70g2000cwa.googlegroups.com >,
Sheheryar <sheheryarhasnain@hotmail.com > top-posted (grr):
>John 'Shaggy' Kolesar wrote:
>> On 9 Nov 2006 11:34:48 -0800, <sheheryarhasnain@hotmail.com> wrote:
>> > I am using 6.5 ft of 3/16th inch (ID) , 5/17th inch (OD) for dispensing
>> > at 12 psi. It is pouring well but still has a bit more foam than I
>> > like (around 2 inches but it settles) and is a bit undercarbonated
>> > (after 1.5 weeks at 12 psi -- no agitation).
>>
>> After 1.5 weeks it might just not be fully carbonated yet. What temp
>> is it being served/stored at?
>
>Not really sure of the fridge temp but it is pretty cold (I would say
>around 40F). Quick question: so carbonation takes more than a week at
>a constant 12 psi at that temp?
IME, one week at serving pressure and temperature (about the same as yours)
has been enough for me. 24 hours at 30-35 psi will also work; just make
sure you turn the pressure back down after 24 hours to avoid
overcarbonation. Agitation isn't necessary.
If you're using regular thin-wall tubing like you'd find at Home Depot or
Lowe's, I'd rip it out and replace it with 5-6 feet of 3/16" i.d. thick-wall
beer line. I tried using the thin stuff at first, with as much as 20' of
tubing zip-tied into a coil. I never got a good pour with it. Ever since I
put in the proper beer line, my draft system (a couple of Ventmatics through
a 2x4 collar over a 7-cu. ft. freezer) has run like a champ.
_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
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Date: 11 Nov 2006 05:51:47
From: John 'Shaggy' Kolesar
Subject: Re: hose thickness (OD) for pouring/balancing
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On 9 Nov 2006 15:03:59 -0800, <sheheryarhasnain@hotmail.com > wrote:
> Not really sure of the fridge temp but it is pretty cold (I would say
> around 40F). Quick question: so carbonation takes more than a week at
> a constant 12 psi at that temp? I suspected that but was under the
> impression that it took around a week to fully carbonate. Thanks for
> the response.
Usually somewhere between 1-2 weeks. I just took a guess that it hasn't
had enough time since you also mentioned that it seems undercarbonated.
However, that can also be caused by knocking out CO2 during the pour.
John.
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Date: 09 Nov 2006 19:49:18
From: John 'Shaggy' Kolesar
Subject: Re: hose thickness (OD) for pouring/balancing
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On 9 Nov 2006 11:34:48 -0800, <sheheryarhasnain@hotmail.com > wrote:
> Hi
> I am using 6.5 ft of 3/16th inch (ID) , 5/17th inch (OD) for dispensing
> at 12 psi. It is pouring well but still has a bit more foam than I
> like (around 2 inches but it settles) and is a bit undercarbonated
> (after 1.5 weeks at 12 psi -- no agitation). I did read that a thinker
> hose is more effective in maintaining pressure. Should I move to a
> thicker OD hose while maintaining my ID and length?
I don't think it makes a significant difference. For much longer runs than
homebrewers typicall use, under higher pressures, the vinyl tubing can
"stretch" and end up with an effectively larger ID than you want. Thicker
tubing helps to prevent the stretching. However, I doubt this is your
problem.
After 1.5 weeks it might just not be fully carbonated yet. What temp
is it being served/stored at? 6.5 ft of 3/16 tubing sounds about right
for 12 PSI. You're being sure to fully open the tap when pouring a glass?
Opening in only part way will cause extra foaming.
John.
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Date: 10 Nov 2006 05:15:26
From: Sheheryar
Subject: Re: hose thickness (OD) for pouring/balancing
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Great advice (and I got mine from ace hardware). I appreciate it.
Thanks.
Scott Alfter wrote:
> In article <1163113439.749248.293960@k70g2000cwa.googlegroups.com>,
> Sheheryar <sheheryarhasnain@hotmail.com> top-posted (grr):
> >John 'Shaggy' Kolesar wrote:
> >> On 9 Nov 2006 11:34:48 -0800, <sheheryarhasnain@hotmail.com> wrote:
> >> > I am using 6.5 ft of 3/16th inch (ID) , 5/17th inch (OD) for dispensing
> >> > at 12 psi. It is pouring well but still has a bit more foam than I
> >> > like (around 2 inches but it settles) and is a bit undercarbonated
> >> > (after 1.5 weeks at 12 psi -- no agitation).
> >>
> >> After 1.5 weeks it might just not be fully carbonated yet. What temp
> >> is it being served/stored at?
> >
> >Not really sure of the fridge temp but it is pretty cold (I would say
> >around 40F). Quick question: so carbonation takes more than a week at
> >a constant 12 psi at that temp?
>
> IME, one week at serving pressure and temperature (about the same as yours)
> has been enough for me. 24 hours at 30-35 psi will also work; just make
> sure you turn the pressure back down after 24 hours to avoid
> overcarbonation. Agitation isn't necessary.
>
> If you're using regular thin-wall tubing like you'd find at Home Depot or
> Lowe's, I'd rip it out and replace it with 5-6 feet of 3/16" i.d. thick-wall
> beer line. I tried using the thin stuff at first, with as much as 20' of
> tubing zip-tied into a coil. I never got a good pour with it. Ever since I
> put in the proper beer line, my draft system (a couple of Ventmatics through
> a 2x4 collar over a 7-cu. ft. freezer) has run like a champ.
>
> _/_
> / v \ Scott Alfter (remove the obvious to send mail)
> (IIGS( http://alfter.us/ Top-posting!
> \_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
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