Hi all, This is my first time using a keg, so still learning the gist of it. I've brewed up a saison and kegged it 3 days ago. The keg is stored in our basement at 55 degrees. This is the coldest spot in our house and we do not own a kegerator nor do we have room in our fridge for it, so this is the best we can do for now. Our LHBS advised me to apply 30psi for 2 days and that should take care of it. Yesterday was day 2 and I poured a glass, which came out all foam, and when the foam dissipated and we tried it, the beer was flat. I did rock the keg a bit yesterday evening, but haven't tested it again yet. Does anyone have any advice they can lend? Am I doing something wrong? I'd like to keep the beer at a lower temperature but it just isn't possible yet. A kegerator is in the works but that won't happen for another month or so and we'd like to take the beer with us on vacation in two weeks, so need it to be ready for then. Thank you in advance!
You have provided your own answer. 55 degrees is not appropriate for keg beer. Not going to work,no matter what. Let your beer be until you get a kegerator. Cheers
You got the short answer from @billandsuz . . . here's the long answer (with the same conclusion): http://www.draughtquality.org/wp-content/uploads/2012/02/Carbonation_PH-Final_1.pdf I know you just want to pour a beer and this is a bit technical . . . but the "set 30psi for two days" approach isn't going to get you there.
Set a bottle near the keg for a few days, then pour it into a glass and see how that is with respect to carbonation and foam. I suspect it will be much like your kegged beer.
Thanks all! We were able to take the freezer out of a small fridge and place the keg and co2 in there so it should cool down now and hopefully stop foaming and carbonate!
