I neeeed heellppp!

[NickW]

http://websitechef.co.uk/wa.jpg

Its new years eve partaye and the beer is just pouring froth!!!!

What do I do?? :x :shock:

 

[MEB]

Decant some into large vessels and let the froth die down. Or turn the pressure right down from the supply into your cornie. Or release some pressure via the prv.

 

[NickW]

Many apologies for the hastey thread! I was extremely drunk.

It seems the brews are ok now. Theyve been sitting outside in the chilly outhouse again for about 24hours. There now pouring normally.

You reckon it was the sudden temperature change from 1'c to 18'c that did it? :? - It literally was pouring pure 100% head. The cider started doing it too.

:

 

[Jonnyv]

As beer/cider is warmed up then CO2 comes out of solution, creating the mass amount of head. Liquids absorb more CO2 at colder temperatures.

Either depressurize a bit or keep the beer/cider at a constant temperature once you're happy with the condition.

 

[NickW]

I plan to keep my cornies outside in the cold for a good while, but in preperation for the next party.. What would you guys recommend so that it doesnt froth up again?

 

[BrewStew]

a lower PSI :lol:

 

[NickW]

Ah ok!!

So, should I lower the PSI whilst its outside in the cold?

Or should I lower it when I bring it in :wha: ?

At the moment its around 12psi :shock:

 

[BrewStew]

like i've mentioned before elsewhere... though i cant remember if that was you i posted it to last time :wha: one psi per degree C is roughly 2 volumes.. so if it's outside and it's 5'c, then you only need about 5PSI... but you might not get a good enough seal at any psi below 10 without changing your lid O ring for a softer rubber.

conditioning pressure is generally higher than serving pressure indoors for me. my kegs are stored in 17'c ambient, so i give them 17PSI for about two weeks then drop to 10PSI to serve for the rest of the duration.

 

[NickW]

My beer is still outside at 9-10psi.

Its pouring complete froth still.

I have my turbo cider connected to the same reg, and that pours fine - nice and sparkling.. not sure what to do :shock:

When the beers gone I might use the second corny for wine instead - although, is there any way to keep it in the keg without it carbonating at all?

 

[Frisp]

Cause Im too lazy to read the whole thread thoroughly Im going to assume that you are suffering similar issues as I am. Way long back before the temperatures dove into the ground. My ale was sat nicely at 10C in my Freezer, controlled by an ATC. It was gassed at 10psi and poured a treat. Then the temperature in teh lean to where the freezer is plummeted to - 40000c or so it felt. this actually dragged the internal temperature of my beer freezer down to something like 4C . by doing this the ale became a Co2 sponge and over gassed . the temp difference meant that i was putting gas in at 2.5 times acceptable rates. I tried releasing the pressure in the cornie but it has taken about 8 pints and a rise in the temperature to get it anywhere near able to piour 3/4 a pint and 1/4 pint foam. I think the watchword is stability of temperature.
Im going to use the freezer only for chilling after kegging to clear it and gass it up indoors under stable temperatures and serve it through a chiller.