Thanks all. The popit valve was clogged with hop residue. Flow 100% improved. Still have a bit of foam but it's manageable. Really appreciate the tip.
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The more I read hear the more confused I get. After kegging I set my reg to 30psi overnight at 36deg. Next day knocked it down to 20psi. Day 3 I purged to sample and got nothing but a slow drip of foam at 10psi. Cranked up to 20 and got better flow but all foam. Let it go for another day with no...
Not sure what to do next. I let keg cool to 45deg and cranked psi to 30 for 24 hrs. Next day dropped it to 20 psi for another 24 hrs. Day 3 I purged to sample at 12 psi, got mostly foam. Let sit in fridge another day and now beer line only drips foam. I turned up the serving pressure to 20 psi...
Cleaning a reconditioned keg and removed In and Outs as seen on YouTube. The videos show these little pop up values just falling out. Mine are both stuck. Any suggestions. I have them soaking in one step for now.
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Thanks NY Brew. I'm always concerned that my cook time is off. I tend to go a few minutes longer than directed because I don't know if cook duration is time boiling or just cooking
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I'm thinking the beer got oxidized when I opened the keg. Not sure if I purged after closing as I was stunned it was frozen and was focused on thawing it out.
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Bottles were on the door. Fridge does not have a freezer compartment. Must have been too close to wall. Most disappointing is that the beer lost all flavor after it thawed.
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Noob question.....I'm considering adding a LB of orange blossom honey to a cream ale extract kit from NB in order to up the ABV. Does it matter at what stage of the boil it is added? I've read some do it at flame out?
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