Irrenarzt

Recipes 

I made a 5 gallong batch of the Gnome autumn red birch beer awhile back for the kids and for some reason, I can't seem to get to carbonate. I've had 45 pounds on it at 35 degrees F for over 2 weeks and it's just not going anywhere. I have a full tank of CO2 and I even tested it so I know that not the problem and I know the corny is not leaking either as I tested that too. This is my first attempt at soda and I do live at 6600 feet. Could elevation be the issue?

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In Queue: Rye IPA, Berliner, Colonial Porter, BGSA, Quad, Hop Head Red Clone

Fermenting/Lagering: Flanders Red, Milk Stout, Schwarzbier, English IPA

Kegged: Green Tea IPA, Rye Saison, Dubbel, Mexican Lager, Marzen, Imperial Pilsner, Amarillo Stout, Black IPA, Gluten-Free IPA

david_42

Recipes 

Elevation won't make much of a difference. How much head space do you have in the keg and did you purge it before carbonating? Head space is important because CO2 adsorption rate depends on the surface exposed to CO2.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

samc

Recipes 

For future reference if you carbonate the water first and then several days later add the other ingredients (chilled) you will have better success with carbing.

Irrenarzt

Recipes 

Ahh, good tip. As for headspace, there is probably about 4 inches so not a whole lot really. Should I dump some do y'all think?

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In Queue: Rye IPA, Berliner, Colonial Porter, BGSA, Quad, Hop Head Red Clone

Fermenting/Lagering: Flanders Red, Milk Stout, Schwarzbier, English IPA

Kegged: Green Tea IPA, Rye Saison, Dubbel, Mexican Lager, Marzen, Imperial Pilsner, Amarillo Stout, Black IPA, Gluten-Free IPA

Yuri_Rage

Recipes 

No. Shake it for a few minutes (with the gas connected). Check the carbonation level. Repeat until it's carbonated.

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