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Old 12-14-2012, 03:18 AM   #1
benpen
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Jun 2008
Evansville, IN
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Brewed up my pumpkin ale kit and one week in primary, one week in secondary, then in the keg. I was gonna force @30 psi
Left there for one day then decided I'd knock it down to 12 psi and leave it. I've tried it every day and its not getting any head on top when pouring. It gets a little cloudy on top but not foam or a thick head. I wash with oxy clean and sanitize with star san. Anybody have any ideas what I could be doing wrong?

 
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Old 12-14-2012, 03:24 AM   #2
conneryis007
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Nov 2009
Keystone, CO
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How long has it been?
24 hours at 30psi and then how many days at 12?
Im sure the answer is not long enough!
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Old 12-14-2012, 03:28 AM   #3
benpen
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Jun 2008
Evansville, IN
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Since Monday so this was day 4.

 
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Old 12-14-2012, 03:29 AM   #4
Golddiggie
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THE chart to figuring out what PSI at what temperature to have your beer at to properly carbonate. This is over a 2-3 week time frame.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-14-2012, 03:38 AM   #5
day_trippr
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May 2011
Stow, MA
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Quote:
Originally Posted by benpen View Post
[...]Anybody have any ideas what I could be doing wrong?
Yup. You're drinking your beer too soon.

I will not "burst carb" a brew. I allow at least two weeks carbing at serving temperature and pressure to get to "Go". And the same beer is even better with a third week on the gas.

Patience, grasshopper...

Cheers!

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Old 12-14-2012, 03:43 AM   #6
Golddiggie
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Quote:
Originally Posted by day_trippr View Post
Yup. You're drinking your beer too soon.

I will not "burst carb" a brew. I allow at least two weeks carbing at serving temperature and pressure to get to "Go". And the same beer is even better with a third week on the gas.

Patience, grasshopper...

Cheers!
Thus illustrates the importance of establishing, and properly maintaining, your pipeline early on. I have three kegs on tap while a fourth is carbonating in the brew fridge. By the time one spot opens up, keg #4 is carbonated and ready to serve. I'm even carbonating in the basement now (low enough temperature to use a reasonable pressure level).
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-14-2012, 03:53 AM   #7
day_trippr
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May 2011
Stow, MA
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A deep pipeline is indeed a home brewer's bestest friend

For $100 you can pick up a serviceable fridge off of Craig's List, a couple hundred more to outfit it with a modest multi-keg CO2 system, and magically extend your pipeline by a couple/few weeks.

And your SO can fill the gaps with her white wines.
It's all good.

Cheers!

 
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