Most love it, but I hate Kegging homebrew. A story of failure, frustration, and wasted fancy beers. Homebrewing

I've been brewing Belgian styled beer for years and have never understood the love for kegging beer that I've read and heard from other brewers so often. In my opinion, bottle conditioned beer is more mobile, improves with age, and generally tastes better than force carbed. That aside, I like the idea of draft beer and have everything needed to do-so here, so I'd like to get better at it.

Here I use a refrigerator, two 5 gallon ball lock corny kegs connected to a simple dual regulator + CO2 can setup. All of it sits in the fridge at around 38F if I don't open the door often.

It seems like no matter what I do lately, I'm getting foamy beer that settles out into slightly carbed about half the time. I know the line length is proper because I have had some luck carbing beer with this setup, during the better half of the time.

Here's my process:

• Purge a clean, sanitized keg with CO2.


• Rack finished beer into said keg.


• Place in fridge at ~15psi for 7 days. ( I make Belgian beer, aiming for 3 bar)


• Reduce to 10psi for serving.


• 
  

  (today for example) Beer pours all foam, slightly carbed. Tastes great though.

  
  

  I expected it to be slightly carbed at this point but the foam makes me think it's over-carbed.

  
  

  Any obvious issues from your perspective /r/Homebrewing?

  
  

Thanks!

DH

Submitted April 20, 2015 at 01:04AM by dennishoppa http://ift.tt/1H447T4 Homebrewing