Silentclint
Active Member
So I have been researching a lot about keg carbonation. I have successfully kegged 5 kegs worth of beer using the same carbonation technique which is 30 psi for 24 hours than 20 psi for 24 hours at about 34 degrees, than put to serving pressure around 6-8 psi after that. The only problem is that with my wheat beer and my pilsner it just comes out all foam. I have tried to release pressure a few times a day for 4 days or so and then try it again but still all foam.... I am frustrated since my other 5 batches turned out great. Any thoughts?
Cheers!
Cheers!