Kraeusening in a Keg

[MisterE]

Hey, I am brewing a Schneider Weisse clone and as mentioned in their recipe I saved some wort (made two 5 gallon batches) to re-inoculate and pitch to condition it in the keg. This is my first time kegging and also kraeusening beer, but hey, he who dares... wins, right? I pitched the second wort with the yeast as it was in high kraeusen and let the kegs sit untouched for a week at 70 degrees or so.

So now one week later, one keg had a faulty o-ring, so no carbonation. The other. I have never heard of something like this before. I pulled the pressure release vale and got a face full of foam. The pressure just won't stop. I've put both keg in the fridge to cool things down in hopes that the first, I can force pressurize and the second, well in hopes that the second won't explode.

I am writing to find the answer to three question basically

1) How should I continue in force carbonating the un-bubbly keg?

2) What should I do with the uber-pressure keg? Should I be worried about failure or should I leave it until this weekend when I am serving it at a wedding?

3) Does anyone have any experience with this kind of priming/carbonation and could give me tips for next time I am repeating this procedure?


I have tasted both beers and they are GREAT! Not too estery and not too dry, but I need BUBBLES!


Please Help,

Dimitris

 

[SweetSounds]

If the carbonated one pours well, leave it. My guess would be that there was little headspace in the keg, and it was filled with krausen.

You'll have to force carb the flat one, but that's no big deal.

If you have a wedding this weekend you better get the flat one on gas in a hurry!