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Old 03-11-2013, 07:29 AM   #11
spaceyaquarius
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I found a temporary solution. If you place 2 orange slices and 2 lime slices in the glass before pouring, the acid in the citrus will kill the head so that it almost pours out normal.

I think the beer will equilibrate itself inside the keg in the next day or two.



Thank you everyone!!!



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Old 03-11-2013, 07:36 AM   #12
spaceyaquarius
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.



 
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Old 03-13-2013, 06:26 AM   #13
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Quote:
Originally Posted by spaceyaquarius View Post
.

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Old 03-13-2013, 07:24 AM   #14
spaceyaquarius
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The carbonation seems to have balanced out. The underlying problem is the fact that I let the grains boil at over 170 dgress (actually at 202 degrees F) and I have read that tannis leeching makes a bitter taste. The beer lines are also too short at 4.7 feet.

So I have the dirty trifecta of homebrewing and 1st time kegging.

My next batch is almost ready for kegging. I will invite my 300 pound loser friend over to frain the crappy beer keg.

 
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Old 03-21-2013, 04:34 AM   #15
spaceyaquarius
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OK, if anyone cares, the force carbonation did overcarbonate the beer. When the keg had a leak, some carbonation did get infused into the beer. Then when I re-filled the CO2 tank, I jacked up the pressure even more wanting to be able to drink my 1st kegged beer in 3 days.

Then when I thought the beer was flat and tasted bad, I even rocked the keg back and forth for a few minutes. Burping the keg let out some pressure, but by 03-16-2013 all of the head was gone and the taste of the beer was so bitter that it was completely undrinkable. I poured out the last 1/6th of the keg.

Blue Moon Clone is now in the keg. Set the PSI to 10 and just waiting until it is ready. I'll never force carbonate again.

 
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Old 03-21-2013, 04:51 AM   #16
day_trippr
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Well....what you're doing right now is force carbonating your beer.

What you really mean to swear off doing is commonly called "burst carbing".

And I took that oath from the jump...

Cheers!

 
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Old 03-21-2013, 04:52 AM   #17
snowtires
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When I want to force carb I rack my beer to the keg and set the reg to 30 psi. With the keg at room temperature
24 hours later of refrigeration I set to 10 psi and its pretty darn spot on every single time.
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Old 03-21-2013, 05:47 AM   #18
spaceyaquarius
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Don't tempt me do try force carbonation again.

Satan, get thee hence!

 
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Old 06-05-2013, 08:46 AM   #19
spaceyaquarius
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Those photos really do show what overcarbonation looks like. There were different stages.

2 inches of head with a flat tasting beer, then a few glasses later 3 inches of head with an acidic/metallic aftertaste, and sometimes the head in the glass in low/medium/high.

Sometimes there are no bubbles in the liquid (bc so much CO2 had come out and turned into foam/head). Then other times there were medium/large amounts of bubbles coming out of the liquid.

Overcarbing sucks!



 
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