Buzz_Armstrong

Recipes 

I cranked it up and shook the heck out of it, and now it's pouring glasses of pure foam. How can I get the carbonation back down to a normal level?

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Primary 2: Chocolate Bock
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Secondary 2: Empty
Kegged: Mexican Cerveza Ale, Amber Ale, ApfelWein
Bottled: just a few assorted items remain (BIG SAD FACE)

Yooper

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How long has it been sitting, without being shaken? Sometimes it's fine after it sits for a while, and it's not overcarbed. Kind of like soda- shake it and it's foamy but after it sits for a while it's ok. What temperature is it? Warming it up a bit, and pulling the pressure relief valve will get rid of some excess co2.

If it's foaming, though, it's not necessarily overcarbed, that's why I'm asking the questions. I'm not trying to give you a hard time! What pressure/temperature/procedure have you used so far?

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sketerbuck

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just take it off the c02 and pull the relief valve every couple of hours it will be fine.

Buzz_Armstrong

Recipes 

It's at around 40 degrees, maybe a bit cooler. I've run two other kegs through this setup recently and the only difference was the high pressure shake-up technique. By the way, it worked awesome! It went from flat to foamy in just a few minutes. It's been sitting for a couple of days now and still poured pretty foamy. It settled a lot faster today but I still ended-up with 3/4 a glass of beer when it settled down.

I dont mind the questions buddy, just looking to get this keg right and start sharing with the neighbors!

Thanks.

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Primary 1: Belgian Wit
Primary 2: Chocolate Bock
Secondary 1: Oatmeal Stout
Secondary 2: Empty
Kegged: Mexican Cerveza Ale, Amber Ale, ApfelWein
Bottled: just a few assorted items remain (BIG SAD FACE)

Yooper

Recipes 

Are you calling me "buddy?". I hope so- that's awesome. Not too many guys call me that. One guy called me "dude" which was kinda cool.

Well, if it's pouring foamy, there are a couple of things you can do. As Sketerbuck said, you can pull the pressure relief valve every so often, and that will help. Do you have it on the gas now? If you do, what pressure? Also, how long are your serving lines?

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Broken Leg Brewery
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android

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hilarious...

do you happen to have a shorter line on this keg than your others?

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Arkador

Recipes 

this is why i don't like the high pressure shakign method.

If you have a couple kegs on hand, there is no need to rush carbing, and you get a better product.

I like to do 30psi for 2 days then back it down to serving pressure for a week.

BierMuncher

Recipes 

Um...you've never met our den mother in person have you.

Loosen your lid. Let the beer sit for 24 hours and the re-fasten the lid and test.

You just need to knock some C02 out of that beer.

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Buzz_Armstrong

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I started to use "bro" but I remembered that not all Red Wings fans are dudes. "Hey Buddy" is my unisex greeting for all humans, as it makes no assumptions about their view of themselves.

ANYWAY, homie... I've never actually used a measuring tape on the hoses. I asked my wife how long she thought my serving line was and she just laughed at me and said "trust me, its WAY too short". I'll just have to measure it myself later, becuase she's just making jokes about ID/OD and flexibility now... not very helpful.

__________________
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Primary 1: Belgian Wit
Primary 2: Chocolate Bock
Secondary 1: Oatmeal Stout
Secondary 2: Empty
Kegged: Mexican Cerveza Ale, Amber Ale, ApfelWein
Bottled: just a few assorted items remain (BIG SAD FACE)

Yooper

Recipes 

Now, that's funny right there.

I'm sorry to hear about your short hose troubles, though. If it's over 6 feet long, then you're probably overcarbed and releasing the pressure will fix it. Just like shaking a can of soda, once the beer settles down a bit, it'll be better. My serving lines are about 8 feet long. I keep my beer at 11-12 psi, and it dispenses perfectly. I had 6 feet long lines at the beginning, but did get a little foaming after 1/2 the keg was gone, so I went with longer lines.

If your other kegs dispense ok, then it's probably best to just assume this one is overcarbed, though.

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