over carbed beer

[bazookazilla]

I have a beer kegged that I am very proud of. I have it entered in a competition and need to have it there by March 11. Unfortunately I have over carbonated it. I am asking for suggestions as how to get it back to it's proper level in about 5 days or so. Any help is appreciated!!

[BleedingSaynt]

Shut off the tank and bleed the air out of your keg. Then put about 4 or 5 psi back on it to keep some pressure on it and just continue to bleed the keg over the next day or two. Eventually, the excess CO2 will come out and you can adjust your serving pressure as you want it.

[bazookazilla]

Will that work for bottling as well as pouring? I REALLY don't want to have a bottle erupt at a judging table! I was a steward at at local comp Saturday and one of the bottles opened at my table erupted...the bottle was more than half empty by the time it stopped gushing. Very messy to say the least.....

[BDawg]

Yes, it will work, but you have to let the gas equalize at the target volumes for your bottles to be right, too.
I would start off by emptying the gas and letting it re-equalize a couple times first, before putting low pressure back on. This is exactly like opening a 2 liter bottle of soda. The system is at high pressure at first, but equal between the head space and the liquid. Then, you purge the head space and close it back up, and SOME of the pressure comes out of the liquid until the headspace equalizes with the liquid pressure again.

You want to get it down sooner rather than later, so that once you are slightly below target, putting the gas back on will dial it in.

[brewinhard]

I agree with Bdawg. For the next few days I would continue to pull your pressure relief valve on your keg whenever you get the chance. Do not put the gas on it at all right now as there is no need to add more gas at this point. After that, put just enough gas on it to pull a pint and check your carb levels.

Do keep in mind that in competitions (IME) you are better off to have a slightly over carbonated beer rather than an undercarbed beer with no life and little aroma.

[bazookazilla]

Thank you, gentlemen! I have found in the past that it's much easier to fix undercarbonted than it is to fix overcarbonated.

[brewinhard]

Thank you, gentlemen! I have found in the past that it's much easier to fix undercarbonted than it is to fix overcarbonated.

Just as easy, but both take time.