HItransplant
Well-Known Member
I'm struggling to get this figured out...I think it's more complicated than I originally thought.
I want to serve kegged beer in my 55 degree garage. I have a picnic tap and about 7 ft of beer line.
I've kegged and carbed at room temp before, but I always chilled. I figured this would be the same, just different pressure. What I didn't take into consideration was the decreased level of co2 the beer can hold in solution at warmer temps.
So, why am I always getting flat beer? It either comes out flat with no head or flat with a lot of head...I'm stumped.
Technique-- carbed two weeks at 25 psi (55 degrees). When ready to serve, dropped pressure to 8 psi, vented keg. Flat beer!! Booo.
Can someone school me on "cask" kegging?
I want to serve kegged beer in my 55 degree garage. I have a picnic tap and about 7 ft of beer line.
I've kegged and carbed at room temp before, but I always chilled. I figured this would be the same, just different pressure. What I didn't take into consideration was the decreased level of co2 the beer can hold in solution at warmer temps.
So, why am I always getting flat beer? It either comes out flat with no head or flat with a lot of head...I'm stumped.
Technique-- carbed two weeks at 25 psi (55 degrees). When ready to serve, dropped pressure to 8 psi, vented keg. Flat beer!! Booo.
Can someone school me on "cask" kegging?