coopers lager way too fizzy
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baldyjason
coopers lager way too fizzy
hi all just made a coopers lager kit with 1 bag BKE and saflager s-23. fermented it for 10 days got down to 1007 which is about right primed a corny keg with 80 grams of brewers sugar kept in the warm for 1 week presure had built up ok i then transfered it to the shed to chill for 2 weeks it has now cleared and taste quite nice but i have an obscene amount of foam coming out the smoothflow tap conected to the corny. right now the beer is at about 4 deg and i have to purge all th co2 wait 10 minutes then pull my pint to avoid the foam. soooo my question is how do i sort this out.
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baldyjason
cheers daab 
ive got the cornys that you get of normannumpa with the flow control tap
but i think that ive got just a bit too much preasure in the keg I let all of the preasure bleed out through the relese valve then let it sit in the kitchen were its a few degrees warmer (about 10 deg'ish) let it sit for about 1 hour and tried again and it still foamed a bit but got an acceptable pint from it.
thanks for the advise though.
ive got the cornys that you get of normannumpa with the flow control tap
but i think that ive got just a bit too much preasure in the keg I let all of the preasure bleed out through the relese valve then let it sit in the kitchen were its a few degrees warmer (about 10 deg'ish) let it sit for about 1 hour and tried again and it still foamed a bit but got an acceptable pint from it.
thanks for the advise though.
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Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Hi Jas
The problem is not the pressure you have in the keg its the amount of CO2 that has dissolved in the beer . . . OK so its directly related to the pressure in the keg, but as you've found you can let all the pressure out of the keg and still get foam. I would suggest that you leave the keg in the 'warm' with the pressure release valve open (Cover the keg with a plastic bag, to stop any risk of nasties getting in) for 24 hours, to let the excess CO2 come out of the beer. Once you have done this you should find that you can put say 5psi on the keg and pour without getting excessive fobbage.
Even very experienced brewers make this mistake, a group of us got together in the summer to celebrate the opening of Wibblers Brewery, and we had 5 or 6 kegs out of the 19 that had severe fobbing, so much so that we could actually see the CO2 breaking out in the 3/16" flow control line while we were pouring. In my case I had Carbonated the kegs to a low dispense temp, and obviously the kegs were at much higher temps at the do.
The problem is not the pressure you have in the keg its the amount of CO2 that has dissolved in the beer . . . OK so its directly related to the pressure in the keg, but as you've found you can let all the pressure out of the keg and still get foam. I would suggest that you leave the keg in the 'warm' with the pressure release valve open (Cover the keg with a plastic bag, to stop any risk of nasties getting in) for 24 hours, to let the excess CO2 come out of the beer. Once you have done this you should find that you can put say 5psi on the keg and pour without getting excessive fobbage.
Even very experienced brewers make this mistake, a group of us got together in the summer to celebrate the opening of Wibblers Brewery, and we had 5 or 6 kegs out of the 19 that had severe fobbing, so much so that we could actually see the CO2 breaking out in the 3/16" flow control line while we were pouring. In my case I had Carbonated the kegs to a low dispense temp, and obviously the kegs were at much higher temps at the do.