 Thick / Light foam pouring, search engine not helping |
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 Jul 1 2009, 05:18 PM
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#1
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Brewer  Group: Members Posts: 352 Joined: 16-January 05 From: Herndon, VA Member No.: 3,350  |
I carbed my keg with priming sugar (to bottle a case of bottles). Threw it in the kegorator for a couple of days and poured one tonight. TONS of foam and it does not taste carbonated. How do I remedy this?
(and I am sorry if there are tons of threads on this...I could not find them) Bill |
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Jul 1 2009, 07:36 PM
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#2
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Brewer Group: Members Posts: 203 Joined: 13-March 07 From: Rifle, CO Member No.: 8,673 |
Um, you mean that you primed it with sugar, then just stuck it in the kegerator? If that's the case, take it out of the fridge and let it warm and carbonate.
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Jul 1 2009, 08:50 PM
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#3
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Brewer Group: Members Posts: 352 Joined: 16-January 05 From: Herndon, VA Member No.: 3,350 |
It is carbonated....30 days at 74 degrees. The foam is so fricken thick it looks like I am pouring a milkshake (IMG:style_emoticons/brewboard/banghead.gif)
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Jul 1 2009, 08:55 PM
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#4
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Brewmaster Group: Members Posts: 753 Joined: 4-November 07 Member No.: 10,423 |
QUOTE(jwjeep @ Jul 1 2009, 08:36 PM)  Um, you mean that you primed it with sugar, then just stuck it in the kegerator? If that's the case, take it out of the fridge and let it warm and carbonate. He already said he carbonated it. My guess is it tastes flat because all of the carbonation is leaving when you pour a glass of foam. Temperature the beer is at, length/diameter of tubing, and serving pressure? I would probably bring down the carbonation level by opening the relief valve for a little bit and allow it to decarb some. |
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Jul 2 2009, 10:05 AM
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#5
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Brewer Group: Members Posts: 203 Joined: 13-March 07 From: Rifle, CO Member No.: 8,673 |
Yeah, you've got an imbalance there. Hard to say whether it's over or under carbonated though. My guess would be over, since you need less sugar to carb a keg than you do bottles. What length of line is there between the keg and tap, and what diameter? You could try doubling the length, up to like 10 feet, and then cut off 6" or a foot at a time until it balances.
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