UpstateMike
Well-Known Member
Also, is there supposed to be a Krausen cause there's not.
My experience with Nottingham is that it is a low to no krausen producing yeast.
Also, is there supposed to be a Krausen cause there's not.
I think they just need a few more days.kstone803 said:I made this and waited 2 weeks to bottle it. When I went to bottle my fermentation was done with no bubbles coming through the airlock. I followed the updated recipe with 3 cans FCAJ and the cinnamon syrup. It has been 5 days and my bottles are not carbonating. When I opened one it gave a small sound of carbonation sound but it has no carbonation. I used red star yeast and am thinking that i waited too long to bottle and all the yeast fell out. Any ideas? I got 39 bottles and 4 quart flip tops. It tastes ok but not great. Thanks in advance. Oh and long time site stalker, first post. I make cider, applejack and am getting started in mead when my 60 lb bucket of honey arrives from PA next week.
Excuse me if this has been asked before: did you take multiple hydro readings or only use the airlock as an indicator to the end of fermentation?
Question: I am interested in trying something a little different. What would be the best flavor to substitute for the cinnamon? I was thinking about blueberry. My local home brew supply has several different flavors like cherry, raspberry, etc.
Instead of a fruit flavor, what about peppermint or regular mint? McCormick's has those as extracts.
I have a bunch of wired floaty things in the bottle, almost like small amounts of moss. There is sediment in the bottom, but you think the floaty things are an infection?
Jp
pwortiz said:That'd be your syrup. It's weird lookin' but it's not bad to drink. Adds that extra "kick"
Regarding the flavored extracts, that's an interesting idea. I'm a little curious myself about that and may experiment a bit.
Dang! Wish I would have thought about freezing the leftovers! Good call on that!
What are "leftovers"?
Leftovers.....its what wouldn't fit in the bottling bucket
Why can't you dissolve the caramel, concentrate, and sugars all at once in the carboy. Then pitch yeast and wash it all down with a gal of juice. Does that not sound easier? Let it ferment out for a month, secondary to clear it up, then bottle.
Another question... Should you double pitch yeast with all these sugars? Just wondering about that.
Chief Brody says "You're gonna need a bigger bucket."
rdneckbrew said:I agree! I need to find a BIG bottling bucket. Is there 7 gallon or larger buckets out there for bottling? I suppose I could use any big food grade bucket and add a spigot to that.
US plastic sells 7 gallon food grade.
Is it possible to Camden tablet the batch then add the caramel slurry to the bottling bucket. Follow everything up with a CO2 tablet for each bottle. Kinda like kegging without the keg.
richlong8020 said:Is it possible to Camden tablet the batch then add the caramel slurry to the bottling bucket. Follow everything up with a CO2 tablet for each bottle. Kinda like kegging without the keg.
rdneckbrew said:I may be wrong here as I am pretty new to this but I think the carb tabs need the yeast that you would kill off with the Camden tablets.
Someone correct me if I am wrong here.
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