Leppah
Member
- Joined
- May 30, 2009
- Messages
- 10
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I just kegged up some brews and used the force carbonation method. I let the beer get down to 40 degrees (my fridge was at that temp) and then blasted them with 30psi and shook for a minute half. I then placed them back into the fridge and kept the pressure at 30. After a day i turned down the pressure to 15 and purged the kegs a couple times each to release any oxygen that was present. I should add i did this a couple times after shaking them. I turned down the psi to 6 to serve and all i get is foam and a little liquid. The glass starts to trun to beer after a while. WHen held up to light there seems to be little to no bubbles in the beer. when i drink it it taste flat and there are bubbles present but only on the top and there seems to be many bubbles! What am i doing wrong or what can i do better. Ive read many of the stickys and many other websites and thats where i got my carbing technique. Am i doing that wrong? My beers are both wheat beers and the fridge is at 40 degrees using co2 air line about 4 feet and the beer line about 3 feet. I dont know what other info would be needed