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Phunhog · 11-21-2012, 01:07 AM

Okay...you guys have to help me figure this one out. I have a keg of Vanilla Bourbon Porter that has been on the gas for 3 weeks. 11 psi @38 F. It is still flat!! The other kegs on the manifold have carbed/poured fine. I have checked all connections and valves. When I bleed the pressure on the keg I hear CO2 rushing in. It just doesn't make sense!! If I had a leak my tank would be done by now. The only thing I can think of, and it doesn't make much sense, is that I added bourbon to the keg and put it in the keezer. I didn't try to mix it or anything. Is there any chance I have a layer of high alcohol bourbon sitting on top of the beer and it's preventing it from carbing?

***Yooper*** · 11-21-2012, 01:13 AM

Quote:

Originally Posted by Phunhog

Okay...you guys have to help me figure this one out. I have a keg of Vanilla Bourbon Porter that has been on the gas for 3 weeks. 11 psi @38 F. It is still flat!! The other kegs on the manifold have carbed/poured fine. I have checked all connections and valves. When I bleed the pressure on the keg I hear CO2 rushing in. It just doesn't make sense!! If I had a leak my tank would be done by now. The only thing I can think of, and it doesn't make much sense, is that I added bourbon to the keg and put it in the keezer. I didn't try to mix it or anything. Is there any chance I have a layer of high alcohol bourbon sitting on top of the beer and it's preventing it from carbing?

Well, the laws of physics state that it's impossible that it's flat.

So now what?

I dunno. But there is something that is stopping the carbonation of course. In theory, you should be able to carbonate pure liquor, but I don't know if that's true in reality. I do know that I've seen wine on tap, and it's 15% ABV so it's hard to believe that your bourbon is inhibiting carbonation.

Is there any chance that the diptube is blocked? I assume not, since you hear gas rushing in. And the regulator isn't reading incorrectly, and really at 2 psi? I'm at a loss, that's for sure.

Is the beer totally flat, like just out of the fermenter flat? Or just severely undercarbed?

brewtus72 · 11-21-2012, 01:38 AM

I have a similar question to this. I have an ipa that is 6.5% and it has been at 38 for a week and taste maybe slightly diff but still very under carbed to me. Is it to early for it to be carbed is why? Is it because it needs to be set higher since it is a fifteen gallon sanke with a five gal batch? Do I just need to wait longer, turn it up or wat? Thanks in advance

***Yooper*** · 11-21-2012, 01:39 AM

Quote:

Originally Posted by brewtus72

I have a similar question to this. I have an ipa that is 6.5% and it has been at 38 for a week and taste maybe slightly diff but still very under carbed to me. Is it to early for it to be carbed is why? Is it because it needs to be set higher since it is a fifteen gallon sanke with a five gal batch? Do I just need to wait longer, turn it up or wat? Thanks in advance

What's the current psi? That, plus temperature, is what determines carbonation level.

brewtus72 · 11-21-2012, 01:40 AM

11 psi and 38 is keggerator temp.

***Yooper*** · 11-21-2012, 01:42 AM

Quote:

Originally Posted by brewtus72

11 psi and 38 is keggerator temp.

That's pretty good. In another week, it should be carbed up nearly fully.

brewtus72 · 11-21-2012, 01:44 AM

Okay great. I didnt know this is my first time carbing a hb in a keg with co2. Thanks yoop! Cheers!

Phunhog · 11-21-2012, 01:57 AM

Quote:

Originally Posted by Yooper

Well, the laws of physics state that it's impossible that it's flat.

So now what?

I dunno. But there is something that is stopping the carbonation of course. In theory, you should be able to carbonate pure liquor, but I don't know if that's true in reality. I do know that I've seen wine on tap, and it's 15% ABV so it's hard to believe that your bourbon is inhibiting carbonation.

Is there any chance that the diptube is blocked? I assume not, since you hear gas rushing in. And the regulator isn't reading incorrectly, and really at 2 psi? I'm at a loss, that's for sure.

Is the beer totally flat, like just out of the fermenter flat? Or just severely undercarbed?

It is way undercarbed for the time/temperature. I guess I can violating the laws of physics?

The only thing I haven't done is switch the gas connections. I have a Rye Pale Ale that has only been on the gas for 7 days and it is way more carbed than the porter is. It has to be that the bourbon is floating on top. The first keg of the porter carbed up fine...no issues.

***Yooper*** · 11-21-2012, 02:04 AM

Quote:

Originally Posted by Phunhog

It is way undercarbed for the time/temperature. I guess I can violating the laws of physics?

The only thing I haven't done is switch the gas connections. I have a Rye Pale Ale that has only been on the gas for 7 days and it is way more carbed than the porter is. It has to be that the bourbon is floating on top. The first keg of the porter carbed up fine...no issues.

I'm at a total loss. You can try switching the gas connections, just so you can say you did it.

Phunhog · 11-29-2012, 11:24 PM

Ok here's an update.....I switched the gas connections. 9 days later still virtually no carbonation....just the slightest bit. I decided to do the crank and shake method and bottle right away. This got it up to an acceptable level of carbonation. While doing this I think I might of found my problem. I noticed tiny air bubbles coming from the keg where the rubber top meets the stainless. It seemed to be flexing a little bit too

It appears that I might have a damaged keg that leaks the tiniest amount of CO2. I have never heard of keg failing and leaking from this point. I guess it would still make a great fermenter but it might be done as a serving keg.