Carbing big beers.

Discussion in 'Homebrewing' started by antlerwrestler19, Aug 20, 2015.

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  1. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Recently transferred a big Imperial Stout from a barrel and I'm wondering if anyone has any experience getting gas into something of this stature. It started out at 1.156 and finished at a whopping 1.055. That may seem sweet but with the amount of alcohol, barrel influence (aged in an 8 gallon whiskey barrel for 150 days) and vanilla (10 vanilla beans for 45 days) it works very well and is probably the best beer I've ever made. The mouthfeel is chewy as all get out but I'm not seeing the CO2 push its way into the liquid as I normally do. It's been on pressure at 30psi for 60 hours and I barely see any influence. I'm not looking for a highly carbed Imperial Stout but I'm looking for the right amount to bottle with so it at least has some slight head to bring out the aroma once it's bottled and those bottles are cracked. Any suggestions would be welcome.

    Cheers,

    Kyle
     
    #1 antlerwrestler19, Aug 20, 2015
  2. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    To note: I'm well aware of the set and forget method, but I can typically have my lighter beers carbed perfectly after about 48 hours of 30psi or so. I then degas and set the regulator to 12psi to balance it back out. Is the beer so thick it just won't absorb the gas? I'm not savvy in the absorption rate vs the viscosity of the beer, this is why I ask.
     
    #2 antlerwrestler19, Aug 20, 2015
  3. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    The high FG should have no bearing on carbon dioxide absorption. Your beer is mostly water, then ethanol . . . this is where the CO2 ends up. The traces of residual sugars, hops, et al, are not effected by CO2. You have an extreme high ABV, but CO2 actually dissolves faster into ethanol than water. At this high alcohol level I would expect practically no head. However, it should off-gas like every other carbed beer in the world and highlight the aroma. My suggestion is a little more time, then give it the swish test in your mouth . . . should be off-gassing (tingling) taking place. I'm sure you know the bottom of the keg (dip tube opening) is the last to be fully carbed.

    I'm guessing you'll be aging/cellaring this for some time ? ?
     
    #3 PortLargo, Aug 20, 2015
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  4. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    I don't see how carbing will be an issue. Are you keg carbing?
     
    #4 corbmoster, Aug 20, 2015
  5. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    1.056 is the OG of the past three beers I've brewed. This has to be the same as putting bubbles into Bisquick batter. :slight_smile: Maybe just a few more days, but I think I'd worry about getting too fizzy really quick under that pressure. You've given it a head start with the high pressure. Now maybe back it down and let it finish up.

    I'd like to see where this goes in the next week.
     
    #5 inchrisin, Aug 20, 2015
    corbmoster likes this.
  6. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I need to send you a bottle once it's ready...it's a beast of a beer and I'm mighty proud of the results.
     
    #6 antlerwrestler19, Aug 20, 2015
    inchrisin likes this.
  7. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Yes, force carbing with pressure directly on top of the beer via gas in port. I have a carbonating keg lid but was being lazy. Perhaps I should have taken the time to do it that way......
     
    #7 antlerwrestler19, Aug 20, 2015
  8. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Sounds awesome. I don't have much of a selection in Indy. I'm headed over to St. Louis really soon, and I should be able to find some local gold.
     
    #8 inchrisin, Aug 20, 2015
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