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Old 10-07-2010, 05:34 PM   #1
franklinswheat
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Default Flat Beer First time kegger

Ok sop 18 days ago i kegged my agave wheat with 3/4 of the priming sugar.. i hit the corny with a quick 30psi shot to seal it up and let her marinate. today io hooked it all up to the co2 and tap and took a first pour.. very flat.. almost no carbonation. i pretty sure the co2 didnt leak out. how to fix..? if i leave the keg hooked up and crank the psi up to maybe 15 or so and let it sit for a week wiill it force carb or does it have to be disconnected from the tap and lines?


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Old 10-07-2010, 05:38 PM   #2
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First, you don't need to add priming sugar to a keg. All that does is make for a heavier layer of yeast on the bottom. To fix your current problem, turn up the gas to 30 psi and leave for a day. Check the level of carb. If that's not enough, go another day, then check. Keep doing this until it is where you want. Shouldn't take more than a mac of three days. There are many threads on here about how to properly carbonate a keg. Do a search...


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Old 10-07-2010, 05:39 PM   #3
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Ok sop 18 days ago i kegged my agave wheat with 3/4 of the priming sugar.. i hit the corny with a quick 30psi shot to seal it up and let her marinate. today io hooked it all up to the co2 and tap and took a first pour.. very flat.. almost no carbonation. i pretty sure the co2 didnt leak out. how to fix..? if i leave the keg hooked up and crank the psi up to maybe 15 or so and let it sit for a week wiill it force carb or does it have to be disconnected from the tap and lines?
Well, 18 days isn't very long for it to carb up. I've never tried it before three weeks at 70 degrees, and it's carbed up then, so maybe a few more days would help. Are you 100% sure you don't have any leaking around the posts or lid?

Did you chill it before you hooked up the co2? If you did, you could keep it at 12 psi or so and it'll be carbed up in a week to ten days at 40 degrees.
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Old 10-07-2010, 05:40 PM   #4
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ok thanks.. so to specify.. can i leave it hooked right up to the tap.. also i have read on here in several threads that you can carb with the priming sugar as opposed to force carbing.. is this not true?
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Old 10-07-2010, 05:41 PM   #5
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i actually didn't let it chill before first pour.. would that matter?
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Old 10-07-2010, 05:41 PM   #6
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First, you don't need to add priming sugar to a keg. All that does is make for a heavier layer of yeast on the bottom. To fix your current problem, turn up the gas to 30 psi and leave for a day. Check the level of carb. If that's not enough, go another day, then check. Keep doing this until it is where you want. Shouldn't take more than a mac of three days. There are many threads on here about how to properly carbonate a keg. Do a search...
I don't understand this- of course you could prime a keg. No reason not to. It allows you to have the keg carb up at room temperature as well as aging a bit before going into the kegerator. MANY people do that with great results.

I'm not a fan of "supercarbing" or burst carbing beer. If you turn the gas up to 30 psi, you could have some foaming or overcarbing issues. Make sure you don't leave it up that high for more than 2 days if you choose to go that route.

My preferred method is to stick the beer in the kegerator and the same pressure as all my other kegs, generally 12 psi, and allow it to sit and carb up over a week or two, but I have primed kegs with good results, too.
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Old 10-07-2010, 05:42 PM   #7
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i actually didn't let it chill before first pour.. would that matter?
Maybe. A warm pour may be foamy and that will knock out the co2 that would normally be dissolved in the beer. Does the beer seem flat completely, with no foam, or is it foamy?
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Old 10-07-2010, 06:04 PM   #8
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yeah it was pretty foamy.. so it would it theory carb up just hanging out in the fridge at 12psi connected to the tap and everything?
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Old 10-07-2010, 06:05 PM   #9
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yeah it was pretty foamy.. so it would it theory carb up just hanging out in the fridge at 12psi connected to the tap and everything?
Yes, as long as you had no leaks.
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Old 10-07-2010, 06:16 PM   #10
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The only way I have ever force carbed is by turning it up to 30-35 psi and shaking it back and forth about 100 times, or even just putting it on the ground and rolling it iwth your foot. I did this the other day with my Oktoberfest then let sit at 30 for an hour or so, then turned it down to 15........was drinkable that night. If you have a keg and CO2, not sure why you would waste time trying to prime and naturally carb, but thats just me.


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