priming a wit in the keg

[spokaniac]

I kegged a wit (AHS blue moon clone) last Sunday. OG was 1.053, FG 1.012
I used the priming sugar that came with the kit, which I poured into the sanitized keg, then racked the beer on top of it. Then before sealing the keg, I hooked up my bottling wand to a short picnic tap to bottle a 12 pack (for sharing/trading/saving). Sealed the keg and set it in the corner to condition.

When I checked on it last night using the short picnic tap to draw a little off, it came gushing out. Grabbed a pint glass and tried to fill it twice and got 2 glasses of foam with maybe 1/4 inch of liquid in the bottom. Should I vent off the pressure in the keg to settle it down? I know it should take another week or two to finish conditioning, but it already seems to be at a fairly high pressure. I did get some yeast sucked off the bottom of the fermenter when racking it since the WLP400 did not form a very tight cake. Could that be causing it to ferment harder, giving me the higher pressure?

I did the same thing with my last batch, a stout, and that method worked really well.

 

[Kaz]

If the kit was meant to be bottled, then that was probably a 5oz or so packet of corn sugar. That could have been a little much, you can usually use a little less when carbing in a keg vs. bottling. Also, is the keg still at room temperature? The warm temperature will cause more gas to come out of solution, chill it before drawing off.

 

[spokaniac]

It just seems that it is building up a lot of pressure for just being in for a few days. A lot more than the stout I did last month.

On the bright side it is tasting pretty good, little heavy on the orange still but that should fade as it finishes up.