Hi,
I'm a newbie (this is my first post) and just tapped my first batch.
I made an AHS British Pale Ale recipe from Austin Home Brew.
Everything went well throughout the process. I am using a Corny keg and added 1/3 cup of sugar when I racked into the keg and let it sit at ~72 - 74 deg under 10 lbs of pressure.
After 3 weeks I just tapped it. It was tasty, but flat so this morning I tried to force carbonate it. Now I've swung the other direction and I have a very over carbonated keg. I get pretty much a full pint of foam
I'm releasing pressure, rocking the keg, releasing presure, etc. hopeing that I can get things settled down.
Does anyone have any other ideas on how to lower the Carbonation level of a keg?
Other than that it tastes fantastic !!!! I've got another batch in a keg (Fat Tire clone) and a Kolsch just went into the secondary.
I'd like to improve the process (or learn what I did wrong) before they get finished.
Thanks,
Beady.
I'm a newbie (this is my first post) and just tapped my first batch.
I made an AHS British Pale Ale recipe from Austin Home Brew.
Everything went well throughout the process. I am using a Corny keg and added 1/3 cup of sugar when I racked into the keg and let it sit at ~72 - 74 deg under 10 lbs of pressure.
After 3 weeks I just tapped it. It was tasty, but flat so this morning I tried to force carbonate it. Now I've swung the other direction and I have a very over carbonated keg. I get pretty much a full pint of foam
I'm releasing pressure, rocking the keg, releasing presure, etc. hopeing that I can get things settled down.
Does anyone have any other ideas on how to lower the Carbonation level of a keg?
Other than that it tastes fantastic !!!! I've got another batch in a keg (Fat Tire clone) and a Kolsch just went into the secondary.
I'd like to improve the process (or learn what I did wrong) before they get finished.
Thanks,
Beady.