Hi Guys
Kegged my first AG brew 2 weeks ago and have kept it in a warm place (around 20'C) for 2 weeks. It was still pretty cloudy when I drew off a sample last night. Today I moved it to the garage where it is much cooler hoping any sediment will now drop out. The beer is a porter, OG 1055ish the only clearing agenty I used was Irish Moss. How long do you think it will be before it is drinkable? The keg is a King Keg top tap (donated from mate), but I added some weight to the float so it draws beer from lower down as I read the top of the beer is oxidised and likely not as good. I realise it is less likely to be clear nearer the bottom of the keg.
Also when I drew off the sample if practically blew the jug out of my hand and left a jug of head with little beer. Could I fix this by cracking the lid and releasing some of the air pressure?
Sorry if this is really basic, I have not kegged before and my previous bottles of extract beer have always been clear within a matter of days.
Many thanks
Rick
Keg - Clarity and Foaming
Re: Keg - Clarity and Foaming
Rick;
Most people on here seem to recommend 1 week conditioning per 10 degree OG. So your beer requires 5-6 weeks conditioning. Being cloudy after kegging and keeping in the warm is to be expected as the sugar you added (I presume) at kegging time should spur the yeasties into action again. This will subside and the yeast fall to the bottom of the KK. The alternative to this is to learn to enjoy beer with yeast - I know I do!!
Not sure about adding the weight to the float, but then I don't use a KK top tap, just a cheap keg.
AS to the foam, that's normal. You'll learn with time to open the tap very slowly to stop this happening, and only let a small amount out at a time.
Hope this helps
GTI
Most people on here seem to recommend 1 week conditioning per 10 degree OG. So your beer requires 5-6 weeks conditioning. Being cloudy after kegging and keeping in the warm is to be expected as the sugar you added (I presume) at kegging time should spur the yeasties into action again. This will subside and the yeast fall to the bottom of the KK. The alternative to this is to learn to enjoy beer with yeast - I know I do!!
Not sure about adding the weight to the float, but then I don't use a KK top tap, just a cheap keg.
AS to the foam, that's normal. You'll learn with time to open the tap very slowly to stop this happening, and only let a small amount out at a time.
Hope this helps
GTI
Drinking: Kriek (cherry beer); prohibition coconut rum; Davey's Best Bitter 2 (AG); TC; Mead; Gorse Wine; Darwin's summer ale; Apple wine
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;
Re: Keg - Clarity and Foaming
Thanks GTI, i'll try and leave it a few more weeks to condition and clear. Should I move it back to a warm place or keep it in the garage for the next 2-3 weeks?
- Eric
- Even further under the Table
- Posts: 2918
- Joined: Fri Mar 13, 2009 1:18 am
- Location: Sunderland.
Re: Keg - Clarity and Foaming
If your garage is like mine, it's far too cold at present.
Don't unscrew the lid. If you feel you need to vent the pressure, just displace the wide rubber band around the valve and you will hear the CO2 vent. Take GTI's advice, don't.
Don't unscrew the lid. If you feel you need to vent the pressure, just displace the wide rubber band around the valve and you will hear the CO2 vent. Take GTI's advice, don't.
Without patience, life becomes difficult and the sooner it's finished, the better.