dubicus360
Active Member
So, what I am thinking about doing is opening the rest of a batch of under carbonated beer, putting it into a keg to force carb. Does anyone have any experience with this, and or knowledge? A little back story, I brewed a "barrel aged" molasses imperial Russian stout that is fantastic as is for flavor. However the carbonation is next to nothing. I carbonated with dextrose to style, but I imagine that after 3 weeks of primary and an extended secondary with bourbon soaked oak chips that there was not enough viable yeast to eat up the priming sugar. I tried this recipe again using a balcones barrel with the same result. The first version is nearing 2 years of age in the bottle, the second nearing 1 year. I had one the other day and it is still delicious, I'm just looking for a bit more of that rich creamy head. So what do y'all think? Should I just let those bottles be, or try and force carb to get something else out of the beer. I also have the same issue with another barrel aged beer, an imperial brown porter made with peanut butter, and aged in the barrel with cacao nibs.