Force carbonating hoppy beers

[BugAC]

I've relied on roughly the same technique over the years for carbonating my beers. Essentially, after transfer, push 30 psi of CO2 into the keg. Gently roll/shake keg a few times, then let sit for 24 hours at 30 psi. After 24 hours, shut off gas, purge excess CO2, reconnect the CO2 to beer style pressure and let sit for another 5-7 days at that style. I've noticed, lately, that for most of my beers, especially hoppy beers, some of the hop aroma is a bit muted. My thoughts are that purging of that excess CO2 is releasing some of those volatile aromatics and "dulling" the beer. I'm also finding that when it comes time for serving the beer, the beers are typically overcarbonated for a few days, until i can bleed off more CO2 in order to get the serving pressure stable. I've been reading up this morning on several ways of force carbing and want some input from the homebrew community.

1) Is my theory of purging excess CO2 is removing some of the hop aroma i want to keep, correct?
2) Am I overcarbonating? My thoughts are that the 30 psi force carb method is for more immediate serving/drinking, and with my method of 30 psi, for 24 hours, then 5-7 days at style pressure, then reduce to serving pressure is simply too much CO2?
3) My next brew i was planning on force carbing at style pressure, but connecting the gas line to the liquid out post, to force carb through the liquid, as opposed to hooking the gas up to the gas post.

 

[mac_1103]

I thought the whole point of burst carbonating was to be able to drink the beer sooner. But you're waiting a week anyway, so why not just give good old "set and forget" a try?

 

[BugAC]

Well, i was "burst carbonating" but had an experience long ago where the burst carbonating didn't do the job. Ever since then, i've been doing this hybrid version.

Plan is to do set and forget with the CO2 going through the liquid out post.

 

[mac_1103]

Plan is to do set and forget with the CO2 going through the liquid out post.

Not sure there's really any advantage to that unless you use a carbonation stone.

 

[Broken Crow]

If you're worried about venting your aroma you could try what I've been doing; I pressurize usually to about 28psi for 24-36 hours, but instead of pulling the PRV, I just hook it up to the tap and pour a pint or so to relieve pressure. I know what my normal pour at proper pressure looks like, so when the pour slows a bit I plug in the gas. (I mostly wait on the gas as a precaution against it shooting up the gas line).
You could give it a try.

 

[Dgallo]

It’s definitely not going to be your process of force carbing. I force carb even quicker than you, roll it at 30psi for 3:30 and then set to serving psi. Beers are always popping with aroma.

Anytime there is an aroma issue, suspect o2. How are you prepping kegs for transfer and how are you transferring?

If your really tight with your coldside process and are certain it’s not, check the yeast strain your using. Some strains seems to suppresse hops by esters and the aroma of the hops can’t compete. I’ve noticed this with verdant. Anytime I use it my beers are muted compared to the typical vibrance.

 

[JohnDBrewer]

Venting your keg will blow off the hop aroma and other volatile aromas. That's what you're smelling when you pull the prv.

 

[Dgallo]

Venting your keg will blow off the hop aroma and other volatile aromas. That's what you're smelling when you pull the prv.

I don’t disagree that it happens but a few prv pull would be such minuscule amount and it’s the aroma that is already in the co2.

Think about it this way. If you have a container of Vicks in your cabinet, I’m sure you’ve opened it plenty of times and it’s old. Probably stills pretty strongly like Vicks.

Don’t get me wrong it’s good to prevent unnecessary blow off and place some positive pressure when dryhoping but this instance shouldn’t have any noticeable effect

 

[Bobby_M]

There's no harm in slowing your carbonation roll so that you don't need to vent. Just set it to 20psi for 24 hours. Then turn it down to 12 and leave it there.

 

[beren]

precaution against it shooting up the gas line

Inline check valve works even better.

 

[Broken Crow]

Inline check valve works even better.

That was my thinking too, so I bought a couple monotight push-fitting check valves only to discover they don't actually work...beer creeps through anyway, just a bit slower. The reliable ones I have are those integrated into the metal on/off valves on my manifolds.

 

[redrocker652002]

I typically do the set and forget. Usually around 12 psi and just leave it for 5 to 7 days. Pull a pint a day until it gets to where I like it, then I might reduce to 10 psi or just leave it and drink it faster. LOL

 

[BugAC]

So after comments here, i decided to set the psi to 22 for 24 hours, then i was going to reduce it to style co2 levels (16-17 for a german pils) for about 3-4 days before i set it at serving pressure (10 psi).