So I was dying to sample my beer, only carbing for 5 days so far so I knew it would be flat.
I was surprised that I could not seem to manage a glass that was not full of foam… Even when I dialed and bled the pressure down to like 3 psi.
I am sure there is a logical reason so here is what I have been doing:
It’s a dead ringer all grain IPA, 5 gallons.
Kegged last Saturday morning
It’s in my freezer at 38 deg
Psi was set to about 8-9 psi as called for the carb level I wanted which is around 2.2 ( I have really no idea what carb level I want, just went with the IPA recommended).
Yesterday I followed a posters tip, and raised the psi to 15 and it was at 14-15 for about 36 hours before my taste test.
Before testing I tried to reduce the pressure and bleed off the keg as much as possible to try to get an acceptable pour. But just lots of foam and some beer of course.
The beer tastes great which is a big relief as its my first all grain, first with my treated spring water, and first keg experience.
But it is flat…, so carbonation is a different animal than foaming I guess?
My beer line is quite short maybe 4 feet or so… It was ordered as an assembled unit from NB I think.
I am thinking tomorrow I will go to my brew supply and pick up about 10 ft of line to experiment with.
Sorry for the long story but I know it’s hard to offer suggestions if all the variables are left blank.
I am really happy the beer tastes great and it was pretty clear as well when it finally settled and I had a third of a mug.
As always, thank you for any suggestions