Beer vs Slurpie

[duskb]

I must've done something really wrong with this latest keg but I'm not sure what. Beer comes out with so much foam it looks like a coke cola slurpie machine. Once the head dies down the beer is flat. Makes a great tasting pudding though...

Kegerator temp is around 40 (high at the moment since it usually sits around 35). Hose is 7'. I bled off pressure several times in the last few days thinking it would help but still getting all foam in the lines. Never been here before in the 10 or so kegs I've kegged...do I pop the lid open and let all the co2 out?

 

[arturo7]

I just solved a very similar problem. Turns out my picnic tap was jacked.

 

[Dwain]

Are you force carbing or natural? One time I put the same amount of sugar in the keg as when I bottled and this happened. Let us know when you figure it out. Luck - Dwain

 

[duskb]

I just solved a very similar problem. Turns out my picnic tap was jacked.

tap appears to be ok, it works fine when I swap to a different keg.

Also this keg was the last one I forced carbed. Now I'm going "organic". Still heavy foam. I'm releasing more and more pressure....I guess I'll see what happens.

 

[slykwilli]

how long did you have it carbing and at what pressure?

 

[springer]

tap appears to be ok, it works fine when I swap to a different keg.

Also this keg was the last one I forced carbed. Now I'm going "organic". Still heavy foam. I'm releasing more and more pressure....I guess I'll see what happens.

organic?


Are you letting the keg sit off pressure between releases ?

 

[duskb]

organic?


Are you letting the keg sit off pressure between releases ?

Sorry, sugar carbing not force. I'm over it...just too many problems and too many methods to figure out on my own. Sugar seems to work fine.

The keg has been off pressure for weeks now. It originally sat at 30 psi for a day or two. I pulled it off. It wasn't that bad at first but it's thick as pudding now. I pulled the tab this AM to let off some more pressure, each time I do it there's still more in there. I guess it's a waiting game now.

 

[springer]

Sorry, sugar carbing not force. I'm over it...just too many problems and too many methods to figure out on my own. Sugar seems to work fine.

The keg has been off pressure for weeks now. It originally sat at 30 psi for a day or two. I pulled it off. It wasn't that bad at first but it's thick as pudding now. I pulled the tab this AM to let off some more pressure, each time I do it there's still more in there. I guess it's a waiting game now.

sure its not infected 2-3 days at 30 psi shouldn't drastically over carb the beer. I leave mine at 30 for 2 days then drop to 20 for 1 day then serving pressure...


I also see that you said it was the last keg before going to sugar maybe the one before it was ?

 

[duskb]

sure its not infected 2-3 days at 30 psi shouldn't drastically over carb the beer. I leave mine at 30 for 2 days then drop to 20 for 1 day then serving pressure...


I also see that you said it was the last keg before going to sugar maybe the one before it was ?

That's dang close to what I did. I've sugared two batches now both were light ales...this is dark. I'm not aware of an infection but I guess anything is possible. The beer does taste good though, in fact even the head tastes great, it's just kinda hard to get folks excited about drinking a glass full of head.

I think I'm just going to have to open it up, air it out, and re carb it. Maybe by letting all the co2 out I can get it back to where it needs to be.

The only other change was I upped my beer lines to 7.5' from 2'. I was having lots of carb problems and this was supposed to help out. It did on the other kegs but not on this one.

 

[duskb]

Another clue. I pulled out the keg tonight and opened it up. Very foamy with ice chunks floating around inside. The lid gasket was also frozen to the corny. The rest of the kegs don't seemed to be icy inside but this one certainly is.

 

[springer]

That's dang close to what I did. I've sugared two batches now both were light ales...this is dark. I'm not aware of an infection but I guess anything is possible. The beer does taste good though, in fact even the head tastes great, it's just kinda hard to get folks excited about drinking a glass full of head.

I think I'm just going to have to open it up, air it out, and re carb it. Maybe by letting all the co2 out I can get it back to where it needs to be.

The only other change was I upped my beer lines to 7.5' from 2'. I was having lots of carb problems and this was supposed to help out. It did on the other kegs but not on this one.

2 ft lines are way short did you try this beer with the longer lines

 

[duskb]

2 ft lines are way short did you try this beer with the longer lines

Yeah, I upped them to 7.5' a few weeks ago. It solved alot of problems but this one still seems to have some sort of issue with it.

I've pulled it out of the kegerator to let it come to room temp...I'm bleeding out all the CO2 too and starting over again. Whatever was the problem I'm sure will go away once I start from scratch.

 

[Brewin_CRAZY]

Kegerator temp is around 40 (high at the moment since it usually sits around 35).

I think it is soooo important that people know beer doesnt need to be in the same temp as food. It has been recorded that beer at 39-41 F gives off the most taste, anywhere below 39 deg and it starts to loose its taste. Hence the reason that budlight or beast ice, or natural light only taste OK when ICE COLD.
Dont freeze your beer man, taste it!