Here's the scoop. Brewed a 5 gallon batch of black IPA about 6 weeks ago, dry-hopped in Secondary with 1oz of pellet hops, filtered beer from secondary to keg with a muslin bag over the end of the auto-siphon, threw into keezer. Kept on 30psi for ~60 hours. Turned down gas to ~10 psi for serving, and......senior citizens move faster. if i had the patience to test, it would probably take about 6 minutes to pour a full pint. it's definitely carbed, theres no question about that, but it barely flows out of the tap. I thought my out side of the keg might be clogged, so i took apart the post, picnic-tap faucet, poppets, dip tube, and cleaned them all. Dip tube was shiny clean, no hop residue. The same goes for all the other parts on the out side of the keg. crystal clear. I can pull the pressure relief valve and smell deliciousness with the blast of beer-air, so I know the gas in side is working like it should, it just won't pour.
Since i've taken everything apart the only two conclusions i'm having are this.
1) beer is entirely too over-carbed, and this is resulting in only foam being pushed up the dip tube causing foam to restrict the flow and take forever.
2) or, there is more hop sediment that has formed a tight cake in the bottom of my keg and the dip-tube is deep into that cake, and the cake itself is causing a horrible flow.
Anybody have any ideas?
Since i've taken everything apart the only two conclusions i'm having are this.
1) beer is entirely too over-carbed, and this is resulting in only foam being pushed up the dip tube causing foam to restrict the flow and take forever.
2) or, there is more hop sediment that has formed a tight cake in the bottom of my keg and the dip-tube is deep into that cake, and the cake itself is causing a horrible flow.
Anybody have any ideas?