FOAMY BEER TAP: HOW TO FIX IT
iKegger troubleshooting
Why is my beer pouring foamy?
Excessive foam can be caused by carbonation, pressure, temperature, pouring technique or the system itself. Start with the quick diagnosis below, then check the relevant solution.
Open the carbonation guideQuick diagnosis
Which description best matches your beer?
Foamy but flat
The beer may be under-carbonated, or the serving pressure may be too low.
Foamy and very fizzy
The beer is probably over-carbonated or being served at excessive pressure.
Only the first pour is foamy
The tap, beer line or glass is probably warmer than the beer.
Foamy after moving the keg
The beer needs time to cool and settle before it is served.
Carbonation and pressure
The beer is foamy but tastes flat
This can indicate under-carbonation or insufficient serving pressure. If the keg pressure is too low, dissolved CO₂ escapes from the beer inside the line or tap. You may also see gas bubbles forming in the beer line.
Set the regulator to the recommended pressure for the beer’s temperature and leave the keg connected for approximately one day before checking it again.
Use the pressure table in our
carbonation guide
.
The beer is foamy and tastes highly carbonated
The beer is probably over-carbonated. Turn the regulator off and release some pressure from the keg. Allow it to rest for about one hour, then release the pressure again if necessary.
Once the carbonation has reduced, set the regulator to the correct equilibrium pressure for the beer’s current temperature.
The beer flows too quickly from the tap
Excessive serving pressure makes the beer flow too quickly. The resulting turbulence releases CO₂ and creates foam in the glass.
If your system has the correct beer-line length or a flow-control tap, use the recommended serving pressure rather than reducing or increasing pressure at random.
Temperature and pouring
The first pour is much foamier than the next
Cold beer releases CO₂ when it touches a warm tap, beer line or glass. This is why the first pour is often foamier than the following pours.
Keep the tap and beer line refrigerated wherever possible. Cool a warm glass with cold water or store clean glasses in the fridge before serving.
For bar-top fonts, ensure the beer line is insulated and that cold air can circulate inside the font.
There is already foam in the glass
Pouring fresh beer onto existing foam creates even more foam. If the beginning of the pour is excessively foamy, discard the first small amount before filling the glass.
It is better to discard the first 30 ml than end up with a full
glass of foam.
The keg was recently transported or moved
Transport agitates the beer and can also change its temperature. A keg filled at a brewery and transported home will usually pour foamy if it is tapped immediately.
Place the keg in its serving position and allow it to settle for at least 30 minutes. If it has warmed up, chill it completely before serving.
Beer line and equipment
The beer line is too short
Beer line creates resistance and slows the beer before it reaches the tap. Without enough resistance, the beer flows too quickly and foams during the pour.
Our kegerator packages use a minimum of 1.5 metres of beer line with a 4 mm internal diameter. Do not shorten this line unless the system uses a suitable flow-control tap.
There may be a restriction inside the system
A rough hose cut, damaged seal, steel burr, blocked tap or another interruption in the liquid path can disturb the flow and release CO₂.
Check the beer line, connections, disconnects and tap for visible restrictions. Tubing should be cut squarely and inserted fully into every push-fit connection.
Recommended order of checks
- Confirm that the keg, beer line, tap and glass are cold.
- Allow the keg to settle after filling or transport.
- Check whether the beer tastes flat or over-carbonated.
- Set the correct pressure for the beer’s temperature.
- Check the beer-line length and flow-control setting.
- Inspect the liquid path for restrictions or damaged parts.