SONICYOUTH

Recipes 

I kegged a Hefe about 4 days ago and I took a taste before bottling and it was way over carbonated. Is there any way to get some of this carbonation out?

Rivenin

Recipes 

let the pressure out, shake, left the pressure out, then let it sit and test again.
fixing an overcarb issue is no fun

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RAINYDAY BREWING COMPANY -----Lake Oswego, OR - EST 2010
Primary - Hopslam clone - Test stout - Saison W/Brett
Bottled - Whiskey porter - Vanilla porter - Wit - Nut Brown
Kegged - Saison w/bread yeast - Saison w/trappist ale yeast - Leftovers IPA
Electric 120v Brutus 20 build

SONICYOUTH

Recipes 

So just shaking out the carbonation

FTG-05

Recipes 

Sorry for the newbie question: How do you know if a bottled beer is overcarbonated?

Thanks,

DuckiesRevenge

Recipes 

If you pour it and all you get is foam from the tap. It's over carbed. When you pour you should get about as much head as you would a commercial beer on tap.

Also sometimes it can taste a little acidic due to the high amounts of carbonic acid.

SONICYOUTH

Recipes 

It's dependent on the style, because Stouts will typically be a lot less carbonated than a Wheat beer. That being said, if it tastes too fizzy, then it's over carbonated.

TopherM

Recipes 

You can also push the carb out of solution by putting the corny keg diptube into the gas side. Open the top. The CO2 pushing through the bottom of the soluton will degass the solution in about a minute and a half at about 8-12 PSI. There's a YouTube video on this method, if you can search it.

Good luck!

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

audger

Recipes 

pressure will equilize over time. if you have ++pressure in the head space of the keg, the beer will take up that pressure. if you have --pressure in the headspace, gas will leave the beer.

shaking just does it faster. you can also put a spunding valve set to the pressure you want and leave it for a week.

Rivenin

Recipes 

shaking and releving pressure after yep! make the CO2 come out of solution.
thats the quickest way, the slower way is just releving the pressure every few hours or once a day

__________________
RAINYDAY BREWING COMPANY -----Lake Oswego, OR - EST 2010
Primary - Hopslam clone - Test stout - Saison W/Brett
Bottled - Whiskey porter - Vanilla porter - Wit - Nut Brown
Kegged - Saison w/bread yeast - Saison w/trappist ale yeast - Leftovers IPA
Electric 120v Brutus 20 build