Wow! That is sweet!
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Looks just fine to me. How's the lacing?
1. 42 F set on the kegeratorAbout the same. If I want beer carbonated quickly, I roll the cold keg with gas hooked up for about 10 minutes until I can hear that CO2 isn't going in anymore. Then let it sit for a few days. No chance to overcarbonate this way.
2. 12 PSI
3. They are left at 12 PSI until empty
4. 12 PSI
It was recommended to me at the LHBS a few yeast back, never did buy it........thanks for sharing the post, clears up a lot!
you know you're obsessed with homebrewing when you start measuring time in 'yeasts'
Yes, boil it first. It has a tendency to clump too, so whisk it or something to get it mixed in the water. I would use about 3 oz in the 3 gallon batch, maybe a little more.
How long has the beer been in the keg? Do you carbonate at serving temp?
I've found that with higher serving pressures the beer will initially seem carbonated but has poor head forming and retention. Given time (maybe a week or so) the head seems to stabilize.
What I think might be happening is that the higher pressure is forcing the gas into suspension, which is why the beer seems carbonated, but that it's not fully dissolved into the liquid when I initially tap the keg. The pour is good, the carbonation seems to be there, but I get a thin fizzy head that dissipates quickly. A week or so later, it's a different story.
So, maybe you just need to be patient?