JKHomebrew

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Guys,

I just tapped a keg that I filled 25 days ago and it is flat, when I racked it from the primary I used 1/3 cup of priming sugar as I thought I was supposed to do and let it sit for 3 weeks. I put it in the fridge on Monday and when I tapped it today i hooked up the beer line first to see the pressure and I had enough to fill a 20 oz glass. so I hooked up the co2 to about 7 lbs and filled a glass and it is flat, it tastes great but no carb!

What did I do wrong?

I know I can force carb it but I really wanted that nat carb taste

PLEASE HELP!!!

BlindLemonLars

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When you closed the keg, did you give it a shot of high pressure co2 to seat the lid? They usually don't seal well until you do that. I crank the regulator up to 30, which always does the trick...then I'll chill the keg, and finally apply the appropriate carbing pressure.

Honestly, I force carb most of my kegs, but I've primed a few as well...I haven't noticed any definitive difference in taste.

GilaMinumBeer

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Since when does CO2 have a natural versus un-natural taste?

JKHomebrew

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Yes I purged the tank a 4 or 5 times with the pressure at around 15 or so.

I would assume the seals were ok since when I tapped it it had pressure in it, I also checked it once during the 3 weeks to see if it still had pressure and i did.

This sucks! It tastes so good too

RC0032

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I got into an argument during the Boulevard Brewery tour over this same topic. She also said that "natural" carbonation has smaller bubbles

conpewter

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yeah um Co2 is Co2 either way. If you let a force carb'd keg sit for a couple days for the formed carbonic acid to level back out it will taste the same as a naturally carbed keg (from my experience and what I've read)

Oh and to actually be helpful... It may have leaked at once point and then stopped, or perhaps it never fermented the sugar, what temp were you storing the keg at? Also what length lines do you have (are you getting a ton of foam, letting it die down and then it is flat?)

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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

Cpt_Kirks

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Could the "natural carb taste" be due to additional sediment caused by adding priming sugar?

Or, could it be due to drinking force carbed beer too soon?

JKHomebrew

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I will agree that home brew which we carb in the bottle has smaller bubbles, so I guess nat carb does produce smaller bubbles, but my problem is now I have no bubbles but perfectly aged beer, or is it?

Does the aging come from just sitting or from the nat carb affect?

JKHomebrew

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Ok,

So what do I do with this thing?

Do I let it sit under pressure for a while and what pressure and how long?

JesseRC

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Just set it to 12 psi and forget about for about 10 days, it will be awesome in 3 weeks. But drinkable in 10. Make sure you dont have any leaks. That could account for no carbonation.

__________________
Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy