I'm experiencing something strange and am wondering if any else might weigh in.
I've made 4 variations of an imperial stout (Kentucky Breakfast Stout inspired). Each was big. In 3 of 4 variations, force carbonation was really not working well.
My normal process is to keg, and simultaneously chill and force about 40 psi of CO2. I do this for about 2 days and then release and repressure at about 15 psi. This works for me for any beer I make.
But, these stouts are nearly flat after 2 days at 40 psi and at 34 degrees F.
They are big - OG 1.115, FG 1.030 (but never had a problem with Barleywine).
They contain oatmeal, coffee, 100% cacao (no added oil or fat) and bourbon - but I don't "think" these matter.
Any idea what might slow gas from reaching equilibrium in the liquid?
(Right now, I'm using the shake method, which is working).
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