So currently working on my second batch of homebrew. I bottled the first and switched to kegs for this one. Everything was working out great. Primary and Secondary fermentation went off with out a hitch. Racked to the keg (had a little taste and was delisicous) dropped the priming sugar in, sealed up the keg and pressurized with one of those 16oz co2 dispensers.
Its been about 2 weeks now I went to pour out and got a whole hecka lot of foam. Like pretty much just foam. I waited for the foam to settle and looked at the beer and it was completly flat.
Could I have overpressuerized the keg with the co2 and soffocated the yeast? Should I get more yeast and repitch? After tasting the flat beer it didnt seem overly sugary so I assume the yeast converted it but the bubbles are no where to be seen.
Anybody have any ideas or suggestions?
Its been about 2 weeks now I went to pour out and got a whole hecka lot of foam. Like pretty much just foam. I waited for the foam to settle and looked at the beer and it was completly flat.
Could I have overpressuerized the keg with the co2 and soffocated the yeast? Should I get more yeast and repitch? After tasting the flat beer it didnt seem overly sugary so I assume the yeast converted it but the bubbles are no where to be seen.
Anybody have any ideas or suggestions?