Ask The Brewmasters

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks. 

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer. 

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Based on your video, you don't have classic signs of nucleation sites in the beer associated with gushing.  The boiling appearance looks more like rapid foam collapse associated with something that is potently foam-negative, like lipids.  I don't think this explains why your beer is unable to maintain its carbonation level.  Your wort pH looks normal; have you checked your beer pH?

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

I'm somewhat aligned with Ashton here, it seems more like a Foam collapse issue than a reduced carbonation. It's hard to tell from the photos, but to clarify, you measured the carbonation levels as dropping, or they're just perceived that way due to foam collapse?
Do you check carb on both the BBT and the kegs themselves? Is there a chance that the kegs themselves are not under pressure during filling, and could contribute to the reduced carb? Is there any chance there was caustic residue in the kegs?

Based on your video, you don't have classic signs of nucleation sites in the beer associated with gushing.  The boiling appearance looks more like rapid foam collapse associated with something that is potently foam-negative, like lipids.  I don't think this explains why your beer is unable to maintain its carbonation level.  Your wort pH looks normal; have you checked your beer pH?

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

As Dana, Ashton and others have eluded to, I feel that the culprit is foam collapse due to the high fat in the Baking Cocoa.  Baking Chocolate is about 50% fat.  Fats, oils and waxes are all major foam inhibitors.  Do you get any tingle/sour/acid flavor on the tongue?  Just enjoy the beer for what it is.

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

As Dana, Ashton and others have eluded to, I feel that the culprit is foam collapse due to the high fat in the Baking Cocoa.  Baking Chocolate is about 50% fat.  Fats, oils and waxes are all major foam inhibitors.  Do you get any tingle/sour/acid flavor on the tongue?  Just enjoy the beer for what it is.

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue. 

Thank you so much for taking the time to reply to this.  A few clarifications:
1) The Zahm was broken down, cleaned, and recalibrated as part of of trying to figure this all out.
2) Bakers Cocoa is the trade name for the dark chocolate roasted malt from one of our maltsters. It is not actual Baker's Cocoa. The only ingredient rich in lipids is the flaked oats at 12% of grist
3)  Unfortunately, neither filtration, nor tapping on Nitro, are options for us here.
4) Current beer pH is 4.2

Thanks again to all.

As Dana, Ashton and others have eluded to, I feel that the culprit is foam collapse due to the high fat in the Baking Cocoa.  Baking Chocolate is about 50% fat.  Fats, oils and waxes are all major foam inhibitors.  Do you get any tingle/sour/acid flavor on the tongue?  Just enjoy the beer for what it is.

Hey All,
I'm having no success keeping CO² in solution with a 10bbl batch of oatmeal stout. After 6 days of healthy fermentation this brew had slowed. Gravity was .5⁰ lower than expected and holding. I closed the blow off to retain some CO² and conditioning. After 9 days, approximately 7 psi had built up in fermenter. I relieved the pressure and it started rolling again, experiencing a gravity drop from 5.5P to 2.8P over the next 2 weeks.

Once done, at 2.8P, we turned the tank down to 52⁰F and held for 3 days, then reduced temp to 32⁰F. 2 days later it was transferred into the brite tank and set at 12 psi for carb. I checked the CO² 2 days later and got 2.67 volumes per the Zahm. It all got racked into half barrels. But, as soon as we started pouring it, it immediately flattens out. The CO² break out looks like it's literally boiling and is flat within 60 seconds. I pushed all kegs back into the brite, and there it remains. The CO² just will not stay in solution and I cannot figure out why or how to rectify this. I've attached a few photos of fermenter temperature, Zahm reading, brew log, and current brite tank pressure. I've also attached a video of the CO² breakout after pouring from the sample port. NOTE: This is not a head retention issue...the CO² completely comes out of solution to the point of being flat/still beer.

Has anyone ever experienced this? If so, I'm interested in learning both root cause and any options for correcting the issue.