Flat Keg help

[BigYan]

Hey guys,

I know its been a while since my last post but I have aproblem with my spring/summer brews.

I have 4 flat kegs that I am unsure what to do with to try and save them.
I currently have a Honey John Bull IPA with about 25 pints left in, a standard John Bull IPA with 30 pints, full Youngs larger and a full Black Pearl Stout that I have removed from the garage a few weeks ago before the real cold snap. All 4 were flat with 3 having a weird looking film on the top of the beer. I brought the kegs upto room temp after cleaning, tightening & resealing the kegs I reprimed each with 50g of sugar, left them for a few days then moved them to a cool cupboard inside. they have been there for about 3 weeks now but they are all still flat as a fart & will not dispense any beer.

What should I do, I dont want throw them away as a lost cause but I am unsure of what next steps to take.

Thanks for any help. :drink: : :drink:

Glenn

 

[evanvine]

Have you no other way of pressurising other than priming?
CO2 produced this way doesn't last forever!

 

[BigYan]

Thanks for the reply. the only other way I have is to bottle them. I don't have any cornies available. would bottling them work as I have the bottles available. if this would work would i need to reptile with sugar or with yeast too.

 

[evanvine]

Do you kegs not have S30 valves or sparklet valves?

 

[BigYan]

Sorry for the delay in replying,
I have 3 with S30 and 2 with sparklets.
I have tried forced carbenating them with a burst of CO2 but all that happens is it pours easier but is still flat.
Would it be possible/feesable to bootle the beer. Im not sure if this would acctually put any fizz back in the brews or not.
Thanks

 

[Wez]

you could try bottling if you want to, use a few flecks of dried yeast and a little sugar say 1/4 tsp per 500ml. Unsure of pressure so why not test by bottling in a plastic 500ml coke bottle and feel how firm it gets to test for carbonation?

 

[artiums_enteri]

If you force carbonate at 2-3 volumes of C02 for a week at right around 32* then the beer will be carbonated. I'm confused as to why you are using priming sugar if you have kegging equipment.

As for the beers with a white film on top, I would toss those. That's usually a good indication of infection or mold.

 

[evanvine]

That's usually a good indication of infection or mold.

Is it hell!
It's just a hint of wild which will have no effect!!

 

[artiums_enteri]

I suppose you can scrape off the scum on top, but if you have things growing on top of your beer it usually indicates a wild bug.

Is the goal here to make great beer that is better than that which we can buy in the supermarket, and perhaps even place in a competition, or to make mediocre swill? For me personally, infected beer and beer with unknown film in it is not great beer.