Too much priming sugar?

[yeasty]

Had my first pint of My Coopers IPA tonight after only 1 week in bottles. Very impressed With this being my first brew I wasn't sure what to expect. I will try and hold off for a week or so before trying again.

I also transferred my Muntons Export Pilsner to my KK after 10 days fermenting but I think I have made my first mistake. I have added double the amount of priming sugar I meant to add. The battery was dead in my kitchen scales so I measured the glucose with measuring spoons but I have just worked it out again and I have added a good teaspoon per pint instead of half teaspoon.

I added it to some boiling water first and boiled in the microwave before adding.

Can this spoil the beer or will I just end up with an extra fizzy brew?

[yeasty]

Thanks Daab.

[yeasty]

Had my first sample of the Muntons Export Pilsner I kegged on 15th expecting it to be fizzy but it is completely flat. I had it in a warm room for a week and has been in the garage for a further week.

I have read the other threads regarding Carbonation Problems so I am aware of the possible problems.

There is plenty of pressure in the keg as I got 2/3 pint of head and 1/3 beer.

Is it way too early to tell if there is a problem? I know its go a good few weeks left to mature and the beer is still very cloudy but I expected it to have a bit of fizz.

Am I being impatient again?

[Aleman]

There is plenty of pressure in the keg as I got 2/3 pint of head and 1/3 beer.

That could be part of the problem, given that as the beer leaves the tap it turns to foam, removing CO2 from the beer . . . Beer becomes 'flat'. This does tend to be more of a problem with trying to dispense lager from pressure barrels rather than ales, as low carbonation is more traditional with ales than lagers.

The only thing I can suggest is to chill the keg more to get more gas to dissolve adn hopefully that should reduce the pressure down to somewhere where the beer can be dispensed without foaming excessively