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Old 07-24-2012, 02:57 PM   #1
SONICYOUTH
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Oct 2011
ARLINGTON, VA
Posts: 76


I kegged a Hefe about 4 days ago and I took a taste before bottling and it was way over carbonated. Is there any way to get some of this carbonation out?

 
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Old 07-24-2012, 03:00 PM   #2
Rivenin
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Dec 2010
McMinnville, Oregon
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let the pressure out, shake, left the pressure out, then let it sit and test again.
fixing an overcarb issue is no fun
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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Old 07-24-2012, 03:24 PM   #3
SONICYOUTH
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Oct 2011
ARLINGTON, VA
Posts: 76

So just shaking out the carbonation

 
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Old 07-24-2012, 03:55 PM   #4
FTG-05
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Apr 2012
Lincoln County, TN
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Sorry for the newbie question: How do you know if a bottled beer is overcarbonated?

Thanks,

 
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Old 07-24-2012, 04:00 PM   #5
DuckiesRevenge
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Apr 2012
St. Paul, Minnesota
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If you pour it and all you get is foam from the tap. It's over carbed. When you pour you should get about as much head as you would a commercial beer on tap.

Also sometimes it can taste a little acidic due to the high amounts of carbonic acid.

 
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Old 07-24-2012, 04:01 PM   #6
SONICYOUTH
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Oct 2011
ARLINGTON, VA
Posts: 76

It's dependent on the style, because Stouts will typically be a lot less carbonated than a Wheat beer. That being said, if it tastes too fizzy, then it's over carbonated.

 
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Old 07-24-2012, 04:05 PM   #7
TopherM
 
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Mar 2011
St. Petersburg, FL
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You can also push the carb out of solution by putting the corny keg diptube into the gas side. Open the top. The CO2 pushing through the bottom of the soluton will degass the solution in about a minute and a half at about 8-12 PSI. There's a YouTube video on this method, if you can search it.

Good luck!
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Old 07-24-2012, 04:06 PM   #8
audger
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Apr 2011
., Connecticut
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Quote:
Originally Posted by SONICYOUTH View Post
So just shaking out the carbonation
pressure will equilize over time. if you have ++pressure in the head space of the keg, the beer will take up that pressure. if you have --pressure in the headspace, gas will leave the beer.

shaking just does it faster. you can also put a spunding valve set to the pressure you want and leave it for a week.

 
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Old 07-24-2012, 04:09 PM   #9
Rivenin
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Dec 2010
McMinnville, Oregon
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shaking and releving pressure after yep! make the CO2 come out of solution.
thats the quickest way, the slower way is just releving the pressure every few hours or once a day
__________________
RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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