I have an oaked double IPA that has been sitting in the keg on CO2 @3degC @16PSI for almost 3 weeks and there is barely a bubble in the beer. I have purpposefully force overcarbed the beer to 3vols with the intention of going into bottles (my standard procedure) to account for the loss due to headspace.
Have any of you guys ever experienced a recipe that you have not been able to carbonate properly?
It was brewed to 9%abv w specialb galaxy and amarillo and then had 200ml of an oak and vanilla bean tea added to it for oak flavour and then had 300ml of a single malt whiskey added to it.
Also, the CO2 has pretty much gone into solution cos I can taste carbonic acid in the beer and the keg hasnt lost pressure for the last 2 weeks (which would indicate CO2 still gg into solution)
A few additional problems encountered.... I have gelatanized the beer and it absolutely will not clear. Also, in desperation I have shaken the cr#p out of the keg this morning (which is gonna cause all sorts of issues with the gelatin later)
Ideas????
Have any of you guys ever experienced a recipe that you have not been able to carbonate properly?
It was brewed to 9%abv w specialb galaxy and amarillo and then had 200ml of an oak and vanilla bean tea added to it for oak flavour and then had 300ml of a single malt whiskey added to it.
Also, the CO2 has pretty much gone into solution cos I can taste carbonic acid in the beer and the keg hasnt lost pressure for the last 2 weeks (which would indicate CO2 still gg into solution)
A few additional problems encountered.... I have gelatanized the beer and it absolutely will not clear. Also, in desperation I have shaken the cr#p out of the keg this morning (which is gonna cause all sorts of issues with the gelatin later)
Ideas????