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Old 09-27-2007, 11:49 PM   #1
dixon72
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Apr 2007
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I just kegged my 1st brew (an ESB) the other day. I let it chill to about 34-36 dergrees and did the 30 psi shake thing for a day. I set the pressure to about 12 psi for the past couple of days to let the carbonation settle and get to where I can drink it soon. I am under the understanding that since I am using a cobra tap, I need to have a dispensing pressure of just a couple psi...true?

So today I ran the pressure down to 2 psi and tried to poor a pint. Surprise, surprise, it was all bubbles. I purged the pressure from the keg and tried again a few minutes later. It wasn't as bad, but the beer is definitely over carbonated.

I was hoping to take this keg to a party tomorrow night and am not sure what to do. I was thinking about leaving the pressure at 10 psi tonight and running it down tomorrow after work to my serving pressure of 2 psi...any suggestions?

Cheers

-Dixon

 
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Old 09-28-2007, 12:02 AM   #2
Sea
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You will probably have to purge the headspace, and let the pressure equalize severa, more times to get the foaming to stop.

Don't know anything about cobra taps

Good luck.
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Old 09-28-2007, 12:13 AM   #3
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I had the same problem with a batch.

I ended up unlocking the lid and letting it sit over night to degauss.

Next night I fastened the lid back on and set it to serving PSI (5-6) and it was okay.

Your results may vary.

I don't shake any more. If I'm in a hurry, I set it to 30PSI for exactly 36-48 hours at 37 degrees and then back down to serving and it's always right on.

You could do this:

Open the lid...keep it chilled...sanitize a spoon or ladle and give the beer inside a slight swirl to release some gas. Don't aerate the beer.

You're basically force flattening the beer. Do this for a bit, lock the lid back on...set to 5PSI and pour and see. Repeat if necessary.

 
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Old 09-28-2007, 12:35 AM   #4
dixon72
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Thanks for the quick responses guys!

 
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Old 09-28-2007, 12:40 AM   #5
Shoopdog
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I think you may have an issue with the length of your beer line. I use about 5-6 feet of 3/16 line and set to 10-12 PSI. Once I vent the gas from force carbing, I never have a problem with foaming. Just an idea.

Cheers,
Shoopdog

 
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Old 09-28-2007, 01:17 AM   #6
dixon72
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Apr 2007
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I just sanitized a spoon and tried giving the beer a slow stir to release some carbonation...and WOW! A word to the wise who try this, don't stir too much, The amount of carbonation must be through the roof cause it just about over flowed and made a huge mess.

Shoop: I'm using about the same amount of 3/16 line.

 
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Old 09-28-2007, 01:30 AM   #7
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Quote:
Originally Posted by dixon72
I just sanitized a spoon and tried giving the beer a slow stir to release some carbonation...and WOW! A word to the wise who try this, don't stir too much, The amount of carbonation must be through the roof cause it just about over flowed and made a huge mess.

Shoop: I'm using about the same amount of 3/16 line.
The good news is that you released a lot of excess gas. If possible try and cap that keg and pull a small glass. You don't want to go overboard in flattening your beer, especially if you're trying to serve it tomorrow.

 
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Old 09-28-2007, 01:52 AM   #8
dixon72
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Apr 2007
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I purged the head space and turned the reg down to about 2-4psi and it poured perfectly. Thanks for the advice BierMuncher!

 
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Old 09-28-2007, 01:44 PM   #9
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Quote:
Originally Posted by dixon72
I purged the head space and turned the reg down to about 2-4psi and it poured perfectly. Thanks for the advice BierMuncher!
Glad I could help. Now next time, if you're in a hurry, remember the 30PSI at 60 hours [[EDIT should read 36-48 hours]] routine and quit shaking that beer....

Signed...former beer shaker...

 
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Old 12-01-2011, 01:46 AM   #10
EROK
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Biermuncher,

What approximate CO2 level will you get at 60 hours at about 37 degrees?

I would be afraid of that long myself, but I trust you know what you are doing, especially if you have repeated it !!

I need a system because I am not going to wait 2-3 weeks for the beer to carbonate.
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