Just got me a kegerator, but I'm new to kegging. I've read relevant posts and other information, including articles in Zymurgy and Brew Your Own. But I'm still... Puzzled by kegged flat beer.
The beer is cold. I'm keeping it at 42F or so (since before I kegged it). The CO2 tank has CO2 and I've been applying a constant 16 psi to two kegs in the kegerator. It's been a week. There is pressure at the taps and the beer comes out foamy. It's just that is isn't carbonated. At all. No little bubbles, not even for a few seconds (I'm using those Sam Adams' glasses with the lasered nucleation sites at the bottom).
The head sticks around, but I think it's more a function of the proteins and other things in the beer itself, rather than carbonation propping it up (it's a pumpkin ale and Kolsch).
What is going on? I haven't shaken the kegs, but that shouldn't be necessary if you give it enough time, shouldn't it?
Seriously, I'm stumped. Am I gonna have to get in the habit of dancing a dang tango with my kegs to get them to carbonate?
The beer is cold. I'm keeping it at 42F or so (since before I kegged it). The CO2 tank has CO2 and I've been applying a constant 16 psi to two kegs in the kegerator. It's been a week. There is pressure at the taps and the beer comes out foamy. It's just that is isn't carbonated. At all. No little bubbles, not even for a few seconds (I'm using those Sam Adams' glasses with the lasered nucleation sites at the bottom).
The head sticks around, but I think it's more a function of the proteins and other things in the beer itself, rather than carbonation propping it up (it's a pumpkin ale and Kolsch).
What is going on? I haven't shaken the kegs, but that shouldn't be necessary if you give it enough time, shouldn't it?
Seriously, I'm stumped. Am I gonna have to get in the habit of dancing a dang tango with my kegs to get them to carbonate?