Too Gassy

[T-TownBrewer]

I Just got my Kegging system with a small cylinder and a regulator, ect. I forced carbonated the beer via shaking at 30 PSI for 200x let it sit for 48 hours as of now and have the PSI set to 12 for serving. When the beer comes out it all turns to foam. the temp of the beer is about 44.F What should I do to correct my beer . I've drank about 2 gallons of foamy beer. Tasty but flat Whats the scoop

 

[wildwest450]

It's over carbonated! That's what you get for shaking it.(sorry pet peeve) shut the gas off and bleed corny, do this several times. Then use the chart in my sig and set your co2 to match your beer style and temp.

There is NO quick fix, it will take time to de-gas.

 

[HOP-HEAD]

I went to the wildwest450 online school of "set it and forget it" when I got my keezer up and running. And guess what... even this kegging noob hasn't had a single cabonation problem. I fill a keg, put it in the keezer, hook up the gas, set it to 10 or 12 psi, and check it in a week... enjoy it after 2 or 3. Done deal.

 

[T-TownBrewer]

I just vented my keg, and shut off the regulator; It comes out as beer rather than foam but, it isn't getting and replacement gas from the cylinder. Should I set me regulator to 6 PSI like your Chart says so it can pour w/o gravity

 

[summersolstice]

I read the subject line and thought the missus must be complaining about me again!

 

[wildwest450]

I just vented my keg, and shut off the regulator; It comes out as beer rather than foam but, it isn't getting and replacement gas from the cylinder. Should I set me regulator to 6 PSI like your Chart says so it can pour w/o gravity

I would let it sit overnight, purging it several times. It may be a little flat at first but at least you can build your carbonation back up. Your Co2 setting should only ever be set by these conditions period- the temp of your beer and the volumes of co2 your beer style calls for. If you "pour" at a lesser psi to avoid foam you will just lose co2, eventually resulting in flat beer.

Say your beer is a pale ale kept at 44f, the volumes of co2 range is around 2.2 to 2.6, I usually shoot for the middle range say 2.4. Which at 44f is 13psi. Set it and forget it. Any other pour problems can be addressed later. Remember that any adjustments you make will take time to produce results.

 

[wyzazz]

SWMBO makes me sleep on the couch when I'm too gassy...

 

[JesseRC]

Yeah, I'm not really getting why long time keggers advise noobs to force carb. It's taking me a year to figure out my situation. I've come full circle, I set to 10 psi and leave it. I also notice big changes in just a 1 psi adjustment that only becomes noticeable after you allow atleast 4-7days for it to adjust and equalize.

Decarb. Set to 10psi then try in 1 week .After about 2 weeks you'll know what the pour and head is like. Make 1 psi adjustments and wait 1 week before raising another psi.

 

[malkore]

Jesse,
that is still force carbing. Force carb = carbing with CO2. priming = carbing with sugar.

I think you're mincing 'rapid force carb' with 'set it and forget it force carb'.

that said, I too feel that set it and forget it is the best approach. You can detect problems sooner, before they get wayyyyy overcarb'd. And the beer will benefit from aging in the keg a week, not from shaking the crap outta it.

 

[IrregularPulse]

Jesse,
that is still force carbing. Force carb = carbing with CO2. priming = carbing with sugar.

I think you're mincing 'rapid force carb' with 'set it and forget it force carb'.

This is true, but it's common on the forum for "blast" carbing to referred to as "force carbing". Either way we all know what they're talking about when they mention what psi they're doing it at.

 

[JesseRC]

Jesse,
that is still force carbing. Force carb = carbing with CO2. priming = carbing with sugar.

I think you're mincing 'rapid force carb' with 'set it and forget it force carb'.

that said, I too feel that set it and forget it is the best approach. You can detect problems sooner, before they get wayyyyy overcarb'd. And the beer will benefit from aging in the keg a week, not from shaking the crap outta it.

yup that's what I meant was force carbing at higher pressures. I just dont think its fair. We try to get everyone to wait 3 weeks in primary then tell them its ok to force carb and shake. The best thing a new kegger can do is carb slowly at serving pressure, after all dont we want their first experience to be their best?

 

[khiddy]

I Just got my Kegging system with a small cylinder and a regulator, ect. I forced carbonated the beer via shaking at 30 PSI for 200x let it sit for 48 hours as of now and have the PSI set to 12 for serving. When the beer comes out it all turns to foam. the temp of the beer is about 44.F What should I do to correct my beer . I've drank about 2 gallons of foamy beer. Tasty but flat Whats the scoop

I think you missed one step: after letting the beer sit in the keg for 48 hours, pull the pressure release to vent the excess gas. Then set the PSI at 8-12 for serving. This will prevent the beer from foaming excessively.

The foaming was caused by there still being 30PSI in the headspace after the blast carbing, rather than the much lower 8 to 12 PSI that you actually need to push the beer out of the keg (and keep the beer properly pressurized for the desired level of carbonation).

That's the actual problem and solution, folks. This isn't an opportunity for an extended diatribe against blast carbing.