so brewed a wit. Been kegged for 2 weeks. I sealed the lid at 30 psi. See no leaks. I turned down to 17 psi to carb for 2 weeks. So when pouring into a cold mug. There a good head and a decent amount of co2 rising but after a few minutes it appears most has left. Beer is now kinda flat. Is the beer not carbed. I am running 10ft of 3/16 line and use a perlick tap. Any ideas. Thanks
The easiest (non-scientific) test for carb-level is the "swish test". Pour a brew and immediately give it a hard swish in your mouth. With the parameters you described above it should give you a very distinctive foaming/tingling/effervescence. If still unsure, pop-the-top on a Hoegaarden and compare to your pour. Also, confirm you are serving at the same 17 psi level?
Lots of particulates, which I wit is known to have, could also be causing a lot of CO2 to nucleate and come out in solution early. Also foam stability may be an issue. Foam stability and foam creation can be looked at as two separate issues. Making a lot of foam is one thing but having a stable foam is something else. Could be a recipe or could be a procedural issue. What temp are you serving at? Cold mug is fine but try running some filtered water to melt the ice surface inside the mug. Just something else, I think the words were "scrupulously clean" In the BYO article when it came to describing the keg, beer lines, and glassware. Some cleaner residues reduce the formation and head stability of beer foam by interfering with or damaging the forming bubbles. There was a thread about head stability in kolsch recently that may have some good info.
Pretty standard setup. You've got to be mid 40sF? Seems strange that you're not keeping bubbles. Also, how long does it take you to pour a pint?
