New here, but glad to find the board. My girlfriend and I are just getting serious with the brewing hobby and I had a few questions about our setup that I figure you all might can help on.
First, we brewed some cream soda from an extract (Gnome) a week ago, and it has been in a corny all week. However, when I hooked up the CO2 and tap hose, it came out super foamy. Which I thought was a decent sign, but apparently not because as soon as the foam dissipates (which is pretty quick), the stuff is flat as can be. It tastes pretty good, but the flatness ruins it obviously. So, I thought I'd try and force carbonate it. I called my brew shop and they said to actually hook the gas up to the OUTPUT of the corny and throw some CO2 on it, then shake it. But, I think I didn't have enough pressure on the regulator (~12 PSI) and when I hooked it up and shook it, there was so much pressure in the keg that it actually shot the cream soda BACK through the gas hose and started spraying out of the regulator.
A lovely mess, I assure you. I felt like a real dumbass, to say the least.
So, I disconnected everything, bled off the pressure, and then re-hooked up the CO2 at ~10 PSI and it seems to be sitting OK, but is still flat. Have any of you guys brewed cream soda and have any advice for me?
Second question is that I just kegged a pilsner that we brewed, which has been fermenting for 2 weeks @ 48F in the kegerator. I added the 3/4 cup of priming corn sugar, and rolled the keg around gently to mix it. I then put it back in the kegerator and dropped the temp down to ~36F. The recipe is a clone of Saint Arnold Summer Pils, and the recipe doesn't say how long it needs to sit in the keg/bottle before it's ready to drink. For this type of pilsner, will it ferment/carbonate with the sugar at such a low temp with the CO2 hooked up at ~10-12 PSI? Or should I take the keg out and let it sit at room temp for a few weeks with no gas line hooked up? Do I need to shake it at all?
Last question: As a general rule of thumb, anytime I hook up the CO2 line, should I bleed the pressure in the keg first? Sorry for the rambling long post, but I certainly appreciate any help or advice!