So, get this. We've been making a bourbon porter for years now. Always in 10 gal batches. We nearly always add a cup of bourbon to the corny keg BEFORE force carbonating. For this last batch, we added the bourbon as usual, sealed keg, and decided to leave it out to cellar for ~4 weeks before carbonating. As per usual, we put the keg in the fridge and set regulator to 40 psi for 2 days. We take a sample - it's absolutely flat. Yet, an IPA carbing in parallel is perfect. So, we start going through all the possible crazy scenarios - blocked gas line, minimal head space/ surface area, regulator misfunction . . . But everything checks out. We even swap gas lines, and repeat the process at 50 psi for 3 days! Again, not a hint of carbonation. Huh? WTF??? Then it dawns on us: could the bourbon be literally "floating" on top, and not allowing the Co2 to penetrate to the beer? Crazy idea right? So, we crack the keg, take a very shallow sample off the top and voila - pure unadultrated, carbonated bourbon (with a touch of porter)!! Damned fine stuff BTW, but seriously. Quick mix with a sanizied spoon, reset to 40 psi, and two days later we're partying with perfectly carb'd porter. . . .
Sometimes even when you think you understand the science - this awesome hobby still surprises! Thanks for reading. . . .
Sometimes even when you think you understand the science - this awesome hobby still surprises! Thanks for reading. . . .
