New answers tagged kegging
1
I have two lines coming from my CO2 regulator. My kegerator can only hold two kegs at a time. What I do is put two kegs in the kegerator and force carbonate them at serving temperature with lower pressure. Any additional kegs that I should happen to fill up stay outside of the kegerator for force carbonating with higher pressure.
Maybe you would be ...
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Do you remember if it smelled like that before you kegged the beer? My first corny kegs smelled like sweet lemon-lime when I got them from BeverageFactory.com. Apparently it's so common that midwest mentions it in their descriptions:
"Our technicians have also cleaned each keg with a caustic soda rinse
– but even so – the keg may retain a sweet smell ...
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I'd suggest marking the root-beer smelling lines as your soda equipment and get new "beer-only" lines. You might be able to get the smell out of the plastic with enough heat and time, but they're cheap materials. All the expensive metal parts that came in contact should be fine. Be sure to consider your keg's seals, it's possible you're getting some aroma ...
1
In addition to the comments regarding pressure (which I agree is the most likely cause; Even if you've turned down the pressure, the actual pressure in the keg won't go down until it's released through the tap or a relief valve), I'd also ask what the conditions of your beer line are. The line & faucet should be cleaned regularly with cleaner (something ...
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PBW + hot water (I believe 140°F is the recommended temp) has always worked for me on stainless steel parts. You may need to replace the plastic parts, i.e. tubing, if line cleaner or PBW doesn't work.
2
The excess foam is because there's too much pressure. There are two things I would try. The first is easy - turn off the CO2 and let the pressure in the keg push the beer out. If the sanke coupler has a release valve, you can use that to bleed off the excess CO2.* Once you have released the pressure and your problem should go away. Once it goes down, turn ...
2
You won't necessarily pick up more oxygen, if you purge both the keg, carboy and filter with CO2. Purging will minimize the exposure to oxygen.
But you'd need 3 transfers:
rack from the carboy to the keg (only the keg will handle pressure.)
from the keg, through the filter, to the carboy.
finally, rack from the carboy to the keg again.
With this many ...
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I suspect a contaminant. Did a Double decoction weissebier on second generation German weissebier yeast and got lazy and let it stay too long in the primary : 3 weeks. Cold crashed and C02 slow carbed. Got a great aroma but lots of lemon taste. Still drinkable but suspect a pH drop related to the unknown bug. I have decided to move the fermenters out of ...
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