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Old 09-17-2010, 04:40 PM   #1
nicholsbrewing
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Jul 2010
madison,wi
Posts: 14


So im fairly new to kegging as i recently built a custom keggerator for my brews. I was solely bottling before. My first beer i kegged was an IPA that initially turned out great, balanced, sweet hoppyness, bitter, etc. I force carbonated it and finally set the psi at about 5 for dispensing. However, it kept coming out as just foam! So what i would do every time i dispensed some beer i would release the pressure that had built up inside by pulling the little valve on top of the corny. This resulted in smooth, foam free beer but i noticed after a week or two it had lost almost all of its great flavor, bitterness, hoppyness etc. that had originally made it so good!

Is this common w/ kegging your beer rather than bottling? Am i losing essential flavor by releasing pressure on the valve? Should i be naturally carbing it w/ dextrose than just using CO2 to dispense?

I've got a pumpkin ale that i will want to put on tap in a couple weeks and i dont want the same thing to happen to it so please help me out!!!

THANKS!

 
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Old 09-17-2010, 04:51 PM   #2
Beard
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May 2009
Bunker Hill, WV
Posts: 79
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Sounds like you need to balance your lines to prevent foaming (just do a search there is tons on the topic). Pulling the relief valve for every pour is what killed your beer IMO.

Hope this helps
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Old 09-17-2010, 06:01 PM   #3
buzzkill
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Feb 2009
Green Country Oklahoma
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I serve my IPA's @ 10-12 psi. how long are your lines?

beer wont taste right if you de-carb it like you did. but a keg can be re-carbed.

 
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Old 09-17-2010, 06:18 PM   #4
samc
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Aug 2008
Portland OR
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You need to use one of these to dial in your pressure/temps. http://www.kegerators.com/carbonation-table.php

and get yourself 10' of 3/16" beer line and shorten as needed if you want to. I've left mine @ 10'.

 
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Old 09-17-2010, 06:23 PM   #5
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Two points: releasing the CO2 in the head space removes some of the lightest aroma oils and low-carbonation means less aroma is released in the pour.

samc has the right idea.

 
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