Hey Guys
Just curious if anyone has any experience with making a rather large stout (1.109 OG) and then kegging it. It just won't seem to take the carbonation @ 10PSI (kegerator is 38F). The rest of my beers are taking the carbonation just fine.
So my question is - does it just take more PSI to carb big beers like this because of a larger amount of unfermentable sugars?
Thanks! -brandon
In a keg, no, I don't believe that it does. I'm at the brew house now looking at the carbing chart, and that ought to be good to get to 2.4 vols of co2. You could always shake the keg to speed up the process, something that I did last night to carb my goose kit for tomorrow. Just unhook the gas line before you do so you don't aspirate beer into your gas line.
For anyone bottling a high abv beer, or one that sat around for a while, b&g does sell a bottling/conditioning yeast that'll insure that you don't end up with a bunch of sweet, still bottles.
Good deal.
Thanks for the response, Mike!
What was the FG? That's a monster.
Unbelievably 1.020 with 3 packets of rehydrated SA-04.
Fuck yeh turn that bitch up give er the ole' twist n carb bruh
Yeah, shake the hell out of it while it's carbing and that will help, I've found. It should make a difference. Can't wait to try it. Stout night?
Brandon, just remember that style isn't supposed to be super carbed, so don't over do it.
Gotcha. Thanks, Jeff.
And John, this was just actually just a personal experiment to "clone" a Bourbon Barell Stout. Not too shabby, but it's obviously missing a lot of character (I soaked oak chips in boubon & put them in secondary).
I'm doing a couple other beers for stout night.
I'm really glad you posted this, because I've got an RIS to bottle pretty soon and completely forgot that I'll need to account for extra yeast when I bottle.