Snood
Well-Known Member
Hi Guys,
I have a porter which I brewed a few months ago sitting in a cornelius keg. We recently moved and i've had no choice but to keep it at room temperature for about a month (about 25 degrees Celsius (77F)). It's been stored pressurised but not on gas supply.
It should be at approximately 2 bar (around 30PSI) at room temperature, When I checked it a few weeks ago using my CO2 regulator, it popped the safety blowout, it does this at 3 bar. I released the pressure and of course needed to do this a few times over the next few days to bring the gas levels down.
It's now a few weeks since then and I checked it again yesterday and it's up again to 2.5 bar.
What could be causing this? I didn't think there would be anything left to ferment to create the pressure. In a couple of days I will be able to put it in my kegerator (once i've finished it).
Do you think I will continue to have the same problem with it cooled down? what's the best way to manage reducing the pressure as it cools?
I have a porter which I brewed a few months ago sitting in a cornelius keg. We recently moved and i've had no choice but to keep it at room temperature for about a month (about 25 degrees Celsius (77F)). It's been stored pressurised but not on gas supply.
It should be at approximately 2 bar (around 30PSI) at room temperature, When I checked it a few weeks ago using my CO2 regulator, it popped the safety blowout, it does this at 3 bar. I released the pressure and of course needed to do this a few times over the next few days to bring the gas levels down.
It's now a few weeks since then and I checked it again yesterday and it's up again to 2.5 bar.
What could be causing this? I didn't think there would be anything left to ferment to create the pressure. In a couple of days I will be able to put it in my kegerator (once i've finished it).
Do you think I will continue to have the same problem with it cooled down? what's the best way to manage reducing the pressure as it cools?