I am very new to kegging. In fact, my experience is limited to this keg for which I have questions. These are the steps I followed:
1. Naturally carbed my Simple Hefeweizen with 2.5oz corn sugar (mixed into a simple syrup and mixed in my bottling bucket prior to transferring to the keg.
2. Used the 12g hand CO2 dispenser on my ball-lock to ensure a properly sealed keg
3. Waited 3 weeks in my 68F basement.
4. Attached my short picnic tap (about 1').
5. Served test sample at 68F.
It comes out all foam. It settles back to beer, but naturally without any carbonation. How do I fix this? Do I bleed pressure off using my pressure relief valve? If so, how much? Do I chill it down to serving temp and hope that the CO2 goes into solution better?
Please assist a fledgling kegger!
Caveat: I have no keg fridge/keezer or anything right now, I would have to either wait for an opportunity to buy one or chill the keg in an ice bath and drink all 5 gallons in one sitting (not a horrible option, just makes for a hell of a hangover...).
1. Naturally carbed my Simple Hefeweizen with 2.5oz corn sugar (mixed into a simple syrup and mixed in my bottling bucket prior to transferring to the keg.
2. Used the 12g hand CO2 dispenser on my ball-lock to ensure a properly sealed keg
3. Waited 3 weeks in my 68F basement.
4. Attached my short picnic tap (about 1').
5. Served test sample at 68F.
It comes out all foam. It settles back to beer, but naturally without any carbonation. How do I fix this? Do I bleed pressure off using my pressure relief valve? If so, how much? Do I chill it down to serving temp and hope that the CO2 goes into solution better?
Please assist a fledgling kegger!
Caveat: I have no keg fridge/keezer or anything right now, I would have to either wait for an opportunity to buy one or chill the keg in an ice bath and drink all 5 gallons in one sitting (not a horrible option, just makes for a hell of a hangover...).