storytyme
Well-Known Member
- Joined
- Jun 28, 2012
- Messages
- 390
- Reaction score
- 62
Carbination trouble!
Ok. This one has got me super confused. I have been kegging now for a solid 7-8 years. My go to method is 30psi for 36 hours. It has worked flawlessly. Well this last batch things are not same. My good brewing friend Chris made an amazing Mexican Lager and we split the batch so we each had our own keg. We soaked lime zest (Chris did lime peel) in tequila for a few days, then strained out the zest/peel and added the tequila to the keg (about 12-16 oz). Ok, so with that said I went with my method of 30psi for 36 hrs. After 36 hours beer was still flat. I then put it on serving pressure (8-10 psi) for about 4 days and still flat. Fearing over carbination I went with 20 psi for 12 hours, still flat. Getting a bit frustrated I then went 30 psi again for 18-20 hours.....still flat!
So whats the deal? I have never added hard liquor to a brew, so is that the issue? The tequila? Chris' brew carbed up great. The only difference we had was the yeast and he did peel vs zest of the lime.
My next step is to do the rock and roll method for fast/forced carbination. Anyone do that consistently?
Any and all thought or comments are appreciated greatly. Cheers!
Ok. This one has got me super confused. I have been kegging now for a solid 7-8 years. My go to method is 30psi for 36 hours. It has worked flawlessly. Well this last batch things are not same. My good brewing friend Chris made an amazing Mexican Lager and we split the batch so we each had our own keg. We soaked lime zest (Chris did lime peel) in tequila for a few days, then strained out the zest/peel and added the tequila to the keg (about 12-16 oz). Ok, so with that said I went with my method of 30psi for 36 hrs. After 36 hours beer was still flat. I then put it on serving pressure (8-10 psi) for about 4 days and still flat. Fearing over carbination I went with 20 psi for 12 hours, still flat. Getting a bit frustrated I then went 30 psi again for 18-20 hours.....still flat!
So whats the deal? I have never added hard liquor to a brew, so is that the issue? The tequila? Chris' brew carbed up great. The only difference we had was the yeast and he did peel vs zest of the lime.
My next step is to do the rock and roll method for fast/forced carbination. Anyone do that consistently?
Any and all thought or comments are appreciated greatly. Cheers!