Flat Guinness

[TheSlavik]

Hey guys,

I have a 1/2 barrel of Guinness. Kept at 38-42 degrees liquid temperature, only about a month old. Best before date is August 28th 2008. Using beergas, 70/30 mix, with no leaks anywhere in the system. System pressure is 38 psi as per Guinness reccomendation.

Now, I froze my keg a few weeks ago. Took it out, thawed it, and put it back in under all the above conditions. Now the beer was pouring great up to the freeze, but know, ive noticed the beer is getting flatter and flatter by the day. As of last night, there is absolutly no head on the beer. It still has some carbonation, and still cascades as Guinness should, there is just no head.

I am using the proper stout faucet from MM, and took it apart and made sure the sparkler disc was installed, which it was.

Any ideas on what is happening or if there is a cure? I am only 25% through the keg, and at $285 a keg... I dont want to waste it.

[Dirtbag]

The keg is ruined. Allowing it to freeze is what did it in. All the gas is forced from the liquid, and it does not re-enter it when it thaws. Simply re-applying the pressure will not help anything to do with the lost internal CO2 of the beer.
It still cascades because of the separator at the end of the stout faucet, there is no head and a flat taste because the CO2 has left the beer.

Just a couple things-
If you have already had that keg for a month and your only 25% through it, you really are not drinking it fast enough to keep it fresh and carbonated all the way to the end,- 4 months later.
I may have an August date on it, but that is a freshness date for reference before you tap it. Once you tap it, you really should finish it within 6 weeks, 8 weeks at the most, for top freshness.
Eventhough Guinness may recommend 38 psi, I've always had good luck with it around 30 psi personally.

[TheSlavik]

I have a couple weekender parties planned this month, and that is where I was going to make up my time. I guess we will all be drinking flat Guinness untill the next batch.

Boo.