Beer from my keg is flat

[Christoff]

Just figured I would send you all a shout out. My kegging got a lot easier with your help. Turns out I was (mostly) doing things right, with your help I improved it, and that darn mini keg had a piece of metal under the o-ring and I had a bad gasket. Thanks again for the help!

 

[bracconiere]

Just figured I would send you all a shout out. My kegging got a lot easier with your help. Turns out I was (mostly) doing things right, with your help I improved it, and that darn mini keg had a piece of metal under the o-ring and I had a bad gasket. Thanks again for the help!

(i'm going to use that smiley as a joke for your foam issues.... )

 

[Christoff]

(i'm going to use that smiley as a joke for your foam issues.... )

Ha!

 

[bracconiere]

Ha!

just remember if you do get a half full glass of foam, again. now that the problem is fixed...you can always wait for the head to coagulate down a bit, fill it back up, and get a cool pic for what are you drinking now like this....

 

[Christoff]

just remember if you do get a half full glass of foam, again. now that the problem is fixed...you can always wait for the head to coagulate down a bit, fill it back up, and get a cool pic for what are you drinking now like this....


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Well it’s not quite the same but I do have one of these (apparently this is what happens when you forget the priming sugar in your wit and mistakingly double up by putting it in the by brown). I can’t even blame being new on this one

 

[bracconiere]

you're the king, got me beat! lol

 

[balrog]

just remember if you do get a half full glass of foam, again. now that the problem is fixed...you can always wait for the head to coagulate down a bit, fill it back up, and get a cool pic for what are you drinking now like this....


View attachment 812027

Dude!
A nice damp towel would do wonders for the wall in the background.

 

[Clint Yeastwood]

Kegland claims its plastic flow control disconnects will let you put a faucet right up against the keg.

 

[balrog]

Kegland claims its plastic flow control disconnects will let you put a faucet right up against the keg.

I do it all the time.

 

[bracconiere]

Dude!
A nice damp towel would do wonders for the wall in the background.

i've had that fridge since 2005...and a picture adds 10 pounds!

 

[Christoff]

you're the king, got me beat! lol

I have to admit, it got amusing my the third 22 oz bottle. Trying to catch the flow so we could actually drink it was an event all by itself. Sucked too, because this was actually decent beer!

 

[bracconiere]

I have to admit, it got amusing my the third 22 oz bottle. Trying to catch the flow so we could actually drink it was an event all by itself. Sucked too, because this was actually decent beer!

crack the caps slowly? just let some pressure out slowly....and i think making sure there damn near ice cold would help too?

 

[Christoff]

crack the caps slowly? just let some pressure out slowly....and i think making sure there damn near ice cold would help too?

I tried the slow crack on the cap. The foam just forced its way through. I didn't try the ice cold thing. They were closer to dark ale serving temps so maybe that helped the geizer really go. lol

 

[bracconiere]

I tried the slow crack on the cap. The foam just forced its way through.

someone else would have to chime in if that means infection or not....this isn't homemalt is it? and the malt was stored dry?

 

[Christoff]

someone else would have to chime in if that means infection or not....this isn't homemalt is it? and the malt was stored dry?

Yup. It was only crushed a couple days before too. I didn't taste anything that would have hinted an infection. Prying the cap off slowly released some pressure but eventually it just started pushing its way through and overflowing. Didn't send the cap off, mind you I didn't wait to find out either. It was easier to catch in a bowl if I just let it soar. But that is interesting possibililty if it was an infection. It wasn't a particularly dark nut brown so I am guessing it would have left some room to detect. Everyone loved it. Well, the half of the beer we could actually catch

 

[bracconiere]

Yup. It was only crushed a couple days before too. I didn't taste anything that would have hinted an infection. Prying the cap off slowly released some pressure but eventually it just started pushing its way through and overflowing. Didn't send the cap off, mind you I didn't wait to find out either. It was easier to catch in a bowl if I just let it soar. But that is interesting possibililty if it was an infection. It wasn't a particularly dark nut brown so I am guessing it would have left some room to detect. Everyone loved it. Well, the half of the beer we could actually catch

you don't have bratty kids, or a vengeful wife? shakin' them up in the morning either, right?

 

[IslandLizard]

Well it’s not quite the same but I do have one of these (apparently this is what happens when you forget the priming sugar in your wit and mistakingly double up by putting it in the by brown). I can’t even blame being new on this one

You're very lucky they didn't/don't explode on you, especially when touching them. You need to get that extra pressure out, it's only a matter of time until they'll go boom!!!

Handle with care and wear a full face and eye shield and heavy long sleeved (welders) gloves handling them.

Do you reckon it's due to adding twice the amount of priming sugar or is it possible your beer wasn't quite done fermenting yet? An infection is also possible, but you can usually taste that (being sourish or funky).

 

[Christoff]

you don't have bratty kids, or a vengeful wife? shakin' them up in the morning either, right?

Haha no kids and the wife is nicer than I am.

 

[Christoff]

You're very lucky they didn't/don't explode on you, especially when touching them. You need to get that extra pressure out, it's only a matter of time until they'll go boom!!!

Handle with care and wear a full face and eye shield and heavy long sleeved (welders) gloves handling them.

Do you reckon it's due to adding twice the amount of priming sugar or is it possible your beer wasn't quite done fermenting yet? An infection is also possible, but you can usually taste that (being sourish or funky).

Yeah I know. After the initial 10 days at about 75 degrees, I store all my primed beer in their own cardboard boxes, in heavy duty storage bins, in a closet with nothing important. Once I discovered they were over primed I opened them all. I didn't want to take any chances. I wore safety glasses. I think it was from the double prime. I bottled them the same time as three other batches and the wit was flatter than some beer out of the fermenter. I figured that meant I mistakenly put the priming sugar for it into the nut brown. Makes sense given how explosive this beer was. There was no sign of infection as far as any of us have noticed. It fermented for roughly three weeks so I would be suprised if it hadn't finished fermenting.

 

[balrog]

Suggestion: take some of the now clearly overcarbed beer and capture some, stir it really well at room temp to get as much CO2 out of solution and take a gravity (SG) reading. If infected, it will have dropped much lower than the FG you measured at bottling time.

 

[Christoff]

Suggestion: take some of the now clearly overcarbed beer and capture some, stir it really well at room temp to get as much CO2 out of solution and take a gravity (SG) reading. If infected, it will have dropped much lower than the FG you measured at bottling time.

Interesting. I don't think there is anymore in existence. But this gives me a good reason to a final sweep of the beer room to make sure.