rcb

Recipes 

okay heres the deal. I kegged a honey brown porter that i made. Iused priming sugar and i didn't force carb it. The only problem is no matter what tap i use it shoots out all foam. I know i didn't over carb as i've done this beer before withno problems. Any ideas on the problem or a solution?

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Ryan Clanne Brewery

Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one!

Filter

Recipes 

I did not know there was such thing as to much head
maybe purge the tank and reset at serving PSI

Yooper

Recipes 

It sounds overcarbed. I'd release the pressure a couple of times over the next day, and see if it helps. How much priming sugar did you use? And what psi is your serving pressure? Do you have long beer lines?

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RegionalChaos

Recipes 

How much sugar did you use? What temp is it at?

I just naturally carbed my first keg. Used half the normal sugar as I would have for bottles. I had the keg at a work party this last weekend. Dropped it in a large bucket and filled the bucket with ice. It shot foam until it cooled down a bit, then was fine.

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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

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Brew-boy

Recipes 

I don't think my wife knows this theory.

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Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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BierMuncher

Recipes 

More details would help.

Final gravity.
Fermentation times..etc.

Is the keg cold?
What is your PSI for pushing the beer?
How long has it been chilled?

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rcb

Recipes 

Sorry I didn't have more time earlier to give more info. The final gravity was 1.017. It was in primary fermentation for 2 weeks, secondary for 1, and in a keg for a month. The keg was kept at roughly 60 degrees for that month until i put it in my kegerator, then it was at 40 degrees. It sat there over night. I used 3.5 oz. of priming sugar. I also tried to release the pressure slowly over the past few days but it hasn't done anything.
And i believe im currently at 10 psi. And my lines are about 2ft.

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Ryan Clanne Brewery

Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one!

BierMuncher

Recipes 

Ding, ding, ding.

That is too short to serve a properly carb'd beer.

You have no resistance. You'll get foam all day long. Try a length of 6-10 feet and you'll see a big difference.

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Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

rcb

Recipes 

Damn my keyboard, I meant to type 5 ft, thats how long they are. I thought that though but none of the other beers i have on tap have that problem and all my lines are pretty much the same length.

__________________
Ryan Clanne Brewery

Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one!

BierMuncher

Recipes 

Degassing the keg sounds like the logical move.

Here's what I recommend:

Close off the gas.
Release the pressure on the relief valve.
Remove the lid and set it sideways on the keg.
Let the beer sit for 24 hours.
Re-set the lid, set to about 6 PSI and draw a sample.

If it is still too carbonated, repeat for another 12-24 hours.

If it is slightly undercarb'd, set the PSI to 12 and leave it alone until it is perfect.

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Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,