I force carved my first keg tonight. First poor was all foam. (I never burped the keg and turned my pressure down to 10psi) I then bleed the keg and the beer was much less foamy but now it is poring really really slow. Any ideas. Thanks in advance
First keg
- Thread starter bel
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Either you're under carbed or your line length isn't balanced against your line resistance.
For now, lets look at equipment.
I need to know your beer line length from keg to faucet, serving pressure, serving temperature, and why type of line it is (clear vinyl, milky BevSeal, something else?). If you're running your keg lines up a wall or something other than a keezer, I need to know the vertical distance the beer travels as well. We can calculate if your equipment is the problem, or if it's the beer, once I get those numbers.
For now, lets look at equipment.
I need to know your beer line length from keg to faucet, serving pressure, serving temperature, and why type of line it is (clear vinyl, milky BevSeal, something else?). If you're running your keg lines up a wall or something other than a keezer, I need to know the vertical distance the beer travels as well. We can calculate if your equipment is the problem, or if it's the beer, once I get those numbers.
It sounds like when you say you "force carbed my keg tonight" that you set the pressure high, and shook it? If so, I would expect it to be a foamy mess for a couple of days at least. I have heard of people saying that they've done it with ok results, but I've never known of that actually happening first hand.
If I'm in a huge hurry, I will set the regulator at 30 psi and put the beer in the kegerator for 24-36 hours and then purge and reset to 12 psi. It's ready in about three days that way. But shaking it means suspending up a ton of sediment, making foam,, and overcarbing it so I wouldn't recommend doing it that way.
I've done it, and it worked on a wheat beer. After burping and waiting 5 minutes for things to settle down, it poured just like any other keg at that carbonation level. In my case, I was undercarbed, shook some more, and ended up overcarbed. Had the wheat burps for a few days because I didn't want to shake it back out at 10pm.
I force carb very similarly to you -- 3x serving pressure for 24 hours. If you're not on your first keg and can't wait 24 hours, there's something bigger wrong.
Let me start by saying that this is my very first batch. I figured out the slow poor. I never turned the gas back on. Either way, still really foamy after pressure relieved and pressure set to 10 psi. My beer line is three feet roughly and clear. Bought at HBS. Also, I used the shake method. Once the foam settles the beer tastes good and the carbonation seems to be pretty good. Do I just need to wait and let it settle? Should I set psi at 30 for 24 hours or leave it at 10? I rocked the keg back and forth for about 10 minutes at 30 psi. Thanks for your help. It's much appreciated. My local HBS swears by the shake method that is why I decided to go that route.
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Well, it may (or may not ) be overcarbed. The shaking at 30 psi method makes it impossible to tell.
A couple of things to do now- purge it and set it in the kegerator at 11 psi. Get longer beer lines- 10' wouldn't be too long- and never, ever shake it again.
In two days, try it again. If it's still a foamy mess, turn off the gas and start releasing the pressure until the beer is good (or flat). If it's good, turn on the gas and serve. If it's flat, start over but no shaking or messing around. Just turn it on to 11 psi in the kegerator and wait 10 days.
The easiest way to force carb is to put it in the kegerator at 11-12 psi and leave it. But if you're in a huge hurry with the next keg, 24-36 hours at 30 psi (no shaking!!!!) will hurry it up by a few days.
A couple of things to do now- purge it and set it in the kegerator at 11 psi. Get longer beer lines- 10' wouldn't be too long- and never, ever shake it again.
In two days, try it again. If it's still a foamy mess, turn off the gas and start releasing the pressure until the beer is good (or flat). If it's good, turn on the gas and serve. If it's flat, start over but no shaking or messing around. Just turn it on to 11 psi in the kegerator and wait 10 days.
The easiest way to force carb is to put it in the kegerator at 11-12 psi and leave it. But if you're in a huge hurry with the next keg, 24-36 hours at 30 psi (no shaking!!!!) will hurry it up by a few days.
I don't want to slam someone- but have you ever sampled his newly carbed beers?
Sure, it might be carbed up. But the sediment will be all stirred up, so it won't be clear, and it will have a yeasty bite to it. In addition, shaking the co2 into it means a "carbonic acid bite" from the fresh c02 into it. I've never once tasted a burst carbed beer that was very good initially. In a week, it would be great. Of course, in a week, it'd be great anyway even without that shaking at 30 psi.
Hey now. I happen to like yeast bite.
Yooper's right on as always. Your lines are far too short.
Start with 10' of 3/16" line. If you're running 1/4", 5' might actually be right... but I doubt you are.
Edit: Ever read the side of a Great White? "This light, citrus like beer is made with two-row malted barley, unmalted wheat, coriander, a secret blend of Humboldt herbs, crystal clear mountain water and ale yeast. To serve, we suggest you pour all but the last two fingers of beer into your favorite glass. Swirl the remaining contents in a vigorous circular motion, chant the affirmation of your choice, then pour the delicious, nutritious yeast into your glass. Enjoy!" Yum
Yooper's right on as always. Your lines are far too short.
Start with 10' of 3/16" line. If you're running 1/4", 5' might actually be right... but I doubt you are.
Edit: Ever read the side of a Great White? "This light, citrus like beer is made with two-row malted barley, unmalted wheat, coriander, a secret blend of Humboldt herbs, crystal clear mountain water and ale yeast. To serve, we suggest you pour all but the last two fingers of beer into your favorite glass. Swirl the remaining contents in a vigorous circular motion, chant the affirmation of your choice, then pour the delicious, nutritious yeast into your glass. Enjoy!" Yum
Lines might actually be four feet. Why would the HBS owner sell me lines that were to short. So,what I'm getting here is leave it at 10/11 psi for a few,days? Should I test every day or so or will I just be wasting beer?
I have no idea why he would, but I've seen an LHBS owner do exactly that. I should have jumped in and told her to buy more, but it was my first time in his shop and I didn't want to look like the problem customer. Note, this was for a kegerator replacement hose though.
Yes. Leave it. Burp the headspace once every 8-12 hours. Taste whenever you like; making a glass of foam doesn't take more beer, you just have to be patient and wait for it to settle.
Yes. Leave it. Burp the headspace once every 8-12 hours. Taste whenever you like; making a glass of foam doesn't take more beer, you just have to be patient and wait for it to settle.
