To start off, I've been kegging beer for going on 3 years, and this issue just started coming up.
Background info:
I recently moved, and the water in my new place is ****ty, so I've been doing mash additions of chalk, gypsum, and/or calcium carbonate to help with that. This is the only change in my brewing techniques.
For my kegging setup, the only thing that has changed is that I replaced all my beverage lines (12' in each line), and my kegerator is now upstairs instead of in the basement, so it's in about 15degF higher ambient temperatures.
How I force carb my beers is to keg it, set it at about 30psi, stick it in the kegerator for 2 days, bleed, serving pressure, drink. It's always worked, and it's how I do it, so please let's not turn this into a discussion on how your method is better (oh I forgot this isn't reddit).
My problem:
So all four beers I've kegged since being in my apartment will not carb up properly. I do the method outlined above, and they are just....creamy. They have good head, so it seems they are carbed, but when I drink them they just don't have that sparkly crispness. There is a hint of carbonation, it's not completely flat, but it's just not what I want.
The more I drink the more I notice, and it's bugging me so much I've been drinking commercial beer from my local brewery!
I've had people tell me maybe a leaky keg/fittings, but it's happening on all four of my kegs. And I would think if something was leaking I'd run out of CO2, and it's been connected to everything for 2 months.
So what do you guys think?
Cheers
Background info:
I recently moved, and the water in my new place is ****ty, so I've been doing mash additions of chalk, gypsum, and/or calcium carbonate to help with that. This is the only change in my brewing techniques.
For my kegging setup, the only thing that has changed is that I replaced all my beverage lines (12' in each line), and my kegerator is now upstairs instead of in the basement, so it's in about 15degF higher ambient temperatures.
How I force carb my beers is to keg it, set it at about 30psi, stick it in the kegerator for 2 days, bleed, serving pressure, drink. It's always worked, and it's how I do it, so please let's not turn this into a discussion on how your method is better (oh I forgot this isn't reddit).
My problem:
So all four beers I've kegged since being in my apartment will not carb up properly. I do the method outlined above, and they are just....creamy. They have good head, so it seems they are carbed, but when I drink them they just don't have that sparkly crispness. There is a hint of carbonation, it's not completely flat, but it's just not what I want.
The more I drink the more I notice, and it's bugging me so much I've been drinking commercial beer from my local brewery!
I've had people tell me maybe a leaky keg/fittings, but it's happening on all four of my kegs. And I would think if something was leaking I'd run out of CO2, and it's been connected to everything for 2 months.
So what do you guys think?
Cheers
