Carbonation Dilemma

EdK · May 18, 2009

Ok, sorry for the long post a head of time, but I want to give all the background...

Forced carbed a recent belgian blond. When we first pulled a couple pints at my buddy's house, retention seemed fine - or more correctly, it didn't even strike us as a problem. We thought it was a nicely carb per the style of beer but I also must note that it had been forced carbed only hours before, that morning.

So from there, I took the corney keg to my place and tapped it after washing/sanitizing the new quick release coupler connections to convert my kegerator. I turned on the the gas and poured a couple pints that night for a friend and I to taste. Again - though I was more worried about other aspects, namely taste and smell - a carb problem did not come to light.

Here is where I first noticed a problem - I go down to pull another couple and nothing comes out and its only then that I realize that I forgot to turn the quick shut-off valve after the regulator - there had been no pressure from my CO2 canister. Basically, the first pints must have just been forced out by the pressure already in the keg, correct?

I don't even think about it until the next day when I realize my CO2 has dropped drastically per the gauge - is it filling the keg back up? That was my first thought but from that point on the beer has had awful retention. A nice two finger head at first that dissipates quickly into a placid lake of yellowness within a matter of minutes and after only a few swigs.

Firstly, is that probably the problem - that I purged the keg of CO2 on the first couple pulls?

Second, I noticed, even when the keg is just sitting for a while, a faint sound from the regular of CO2 pushing through and the level appeared to drop quicker than usual after a day of sitting idle. Perhaps there was a leak in the new conversion lines I was sold? (I had just filled up the CO2, so decided to disconnect for now, while I'm not drinking). Or perhaps it is slowly pushing into the keg to recarb? I'm not too sure.

Third, any recommendations on how to remedy the problem? My friend's first advice was to re-tap the CO2 and just let it sit for a weak. Gonna talk to him later about it but figured I weigh in with you all as well.

In the end, at least it's drinkable.

EDIT: I just read the stickied force carbing methods thread. We obviously should not have even touched this beer for a few days to a week. I'm going to have to slap my friend when I see him (he was in charge of that), of course part of the problem may be from what I mentioned above.

Dwain · May 18, 2009

Yes, the first pints were forced out by the existing pressure in the keg. It sounds like you just bled the carb. off of the keg. I might have taken it out and re-force carbed it when I saw what happened. The CO2 is definitely catching up. Just like when you force carb. you'll hear the CO2 bleed in a little at a time after the initial rush. It should be fine. Maybe not perfect in the eyes of some, but it didn't hurt it. Finally, you really need to condition/age your beers like advised on the board. Just a few days patience can take an OK beer to an over the top one. And if it's bad, a few more days of waiting will only let you drink more of it while you decide it sucks. Thus allowing more time for your next beer to condition. It's a vicious cycle! Luck - Dwain

Arkador · May 18, 2009

I had a friend telling me about beer that is carbed then let go flat will not hold carbonation as well a 2nd time.

I noticed that my Heffewizen, which was warmed to 70 under only 5psi (While I was changing from a kegorator to a Keezer) will not recarb to a higher CO2 volume like it originally had, but is otherwise very drinkable.

Dwain said:
Finally, you really need to condition/age your beers like advised on the board. Just a few days patience can take an OK beer to an over the top one. And if it's bad, a few more days of waiting will only let you drink more of it while you decide it sucks. Thus allowing more time for your next beer to condition. It's a vicious cycle! Luck - Dwain

I make an American Wheat Ale or Heffeweisen to enjoy, and hold back the temptation of drinking the beers that need to be aged more. American Wheat Ales and Heffeweizen are at their prime as soon as they are cold and carbed.

EdK · May 18, 2009

Thanks guys. When I get home, I'll hook it back up and give it some time. I didn't actually handle any of the carbing but will definitely pass the advice along.

As for it not carbing as well the second time around, I suppose I can deal with that. Even a slight improvement of carbonation would be welcome. I just hate getting half way down and looking into a glass of stillness. Even a little bit of lacing will make it that much more appealing, I hope.

EdK · May 18, 2009

I have another question. When I rehook up the CO2 in should I just leave the beer out fitting side uncoupled or does that also need to be on to allow any unwanted O2 flow out?