So I kegged my beer a 2 weeks ago and force carbed it, At 40 psi at about 43-46 degrees. then boom got the the flu last week and and forgot about it. I force carbed my brown ale for two weeks at 40 psi. Now all I pour is foam. Anyone have any ideas.
I would suggest turning your CO2 way down or even off and bleeding off the CO2 from your keg repeatedly to release the pressure.
Welcome to the BA site, Mark. We're glad that you're here. @LeRose is right, this thread will be getting moved to the Homebrewing forum where you will also be welcomed to ask your questions and to chime in on the discussions that occur there.
Your beer is over-carb'ed, other than wasting some CO2 there is no damage. The most sure fire way to correct is to disconnect your gas and bleed your headspace to zero. Your beer will "off-gas" into the headspace and pressure will rise to something below 40 (still too high) over a period of hours. Then bleed again, and again, and again. After multiple bleedings (is that a word?), the headspace pressure will start to be low. Ideally you'll stop venting at the precise moment the pressure is equal to your desired serving pressure (typically 10 -12 psi), but realistically you'll probably go a little bit lower. Then simply re-pressurize to serving pressure and let it stabilize. With a full keg this may take a couple of days. Lots of keg'ers on this Forum, but if you drop in on Home Bar you'll get nothing but keg'ers.
For the most part, yes, this is fairly true, but to set the record straight each and every time you de-gas you're foaming the beer inside the keg and hurting your head retention and lacing. Just to note.
