So last night I went to tap my rye pale ale that I had force carbing for a week. I pulled about a inch of beer in my glass before the flow completely stopped. At first I thought the dip tube clogged (very sloppy rushed siphon from primary to keg), so I depressurized the keg, hooked the CO2 to the beer out line and purged until it stop rumbling. Hooked everything back up normal…still nothing.
I decided to check to see if I put my faucet back together wrong (Perlick Flow Control Faucets) when I found my answer. The back of the faucet was clogged with hops. When I initially went to pull the first pint or so to get rid of the sediment, I had the flow shut off, which I think did not help the situation. Disassembled the Perlick and cleaned. In the mean time to make sure that actually was the problem, I hook up a standard faucet. Flows just fine (except lack of head due to depressurizing the keg. I pulled 2 pints that were cloudy with decent amount of hops still in suspension due to purging the dip tube.
My question is (finally)…how long do you think I should let the keg settle before I try to pull the sediment out of the bottom again? Temperature in kegerator is 42 degrees if that makes a difference.
Sorry for being long winded, but I figured if you had the complete story, it would be easier to answer.
Thanks,
Joe
