Originally Posted by BrewThruYou
30PSI for a week overcarbed it. Even 20PSI @ 40° is too much.
Your serving line is also too short. Even if you properly carbed a beer (maybe 12psi at that temp), putting it on 5 feet of line will shoot it out too fast and you'll knock all the co2 out of solution. You need a longer line to add resistance so it doesn't come out like a firehose.
Exactly! It's overcarbed if it was in the fridge at 30 psi for more than a couple of days.
For the 'set it and forget it' method, 12 psi at 40 degrees is perfect, and it'll be ready in about 7-10 days. If you're in a huge hurry, 30 psi for 36 hours, then purging and resetting to 12 psi means it will be ready in about 3 days, but it will get better for a few more days.
In order to get a good pour, longer lines help tremendously. I started with 6' lines, went to 8' lines and finally settled for 10' lines. (This is all 3/16" "beverage line"). I don't think I ever got a perfect pour from the 6' lines, but it wasn't too bad if it wasn't overcarbed. I know it sounds weird, but you'll get a foamy seemingly flat beer if it's overcarbed and poured through short lines. As was mentioned, the short lines "knock out" the co2 out of suspension.
Another issue is temperature change! I took a couple of kegs out to the lake this past weekend. I ran low on ice, and the beer got warmer. After that, each pour was foamy. It was still good, but foamy.
Carbonation is a function of pressure and temperature, so if you change one it affects the pour and carb level.