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5 days now. It just doesn't want to absorb co2

Yeah pretty positive. Everytime I release the pressure, it fills right back up again to full pressure. So weird. I've kegged lots and lots of beers, never happened before.

Kegged two beers on the same day. My usual method is to put under 30 psi and check every so often until I cut it down to serving pressure. One keg has carbed wonderfully. The other is as flat as is was out of the carboy. No leaks. Would've emptied the tank. Checked the pressure on the...

Putting on the final touches today. I think it even makes the beer taste better. Lol

I would definitely take off the out post and remove the dip tube and clear out the clog. From there you could use something (slotted spoon, strainer, etc) to remove the loose hops and reassemble. Like Yooper says, don't pour anything.

Thanks for the reply. I think I'm going to just leave it as a bourbon barrel and leave the porter the way it is as well.

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Brew Stand

Hi ~ I have a bourbon barrel I've used twice for bourbon barrel stouts. I keep Makers Mark in it when it's not holding beer. After I bottle, I rinse out the barrel and dump in another bottle of Makers. My question is, can I dump out the bourbon, rinse it really well, and pour in a...

How many ounces of sugar for 5 gallons of ipa in a keg? And when you purge the head space what pressure do you leave in the keg while it carbs up? I would think not much due to the fact it will build pressure while carbing.

I crash cooled and forgot to switch out the blow off. Ended up with a half gallon of sanitizer on top of my beer. Not cool! Now just a small amount of it in an airlock is the way to go.

Does the temperature of the beer have an effect on dry hopping? I'm planning on a two week dry hop in a keg while the beer is carbing up in the kegerator. If it's too cold to extract the aroma from the hops, how would I go about pressurizing the keg for dry hopping and leave it at room...

The nail idea sounds very clever! Perhaps ill try that for the next one that goes in there. I'm just wondering what others have done and what the results were for some comparison. I will definitely be sampling throughout!

Hi, 2 days ago I racked a 10% Imperial Oatmeal Stout into my 5 gallon oak barrel that's been holding Makers Mark in it for a few months. I poured out the remaining bourbon and transferred the beer right in there, purged the head space, and shoved in an airlock. My question is.... how long...

Wow! This is awesome I'm totally in!

Not to bring up an old thread but I just opened a bottle of this tonight. It seems to have lost a lot of it's head retention and the aroma isn't as pleasant as I thought it'd be but the flavors are still delicious. Gotta love that Brett funk!

I made a belgian dark awhile back and used this yeast with a starter and also used a dry pack of T-58. Fermentation exploded and it was great after some aging. So if you aren't making a starter, perhaps try the dry yeast method as well. Good luck, cheers!

It looka like a start to great brew. You'll want to make it again soon I bet! Definitely don't add those hops right when you pitch your yeast. Like was mentioned before, either put them in at flame out or dry hop adding them after primary fermentation is complete. I wish I had more...