DrVertebrae
Well-Known Member
I have one I brewed on Jan31, 2015. Its been in the keg since then, but it never really carbed up much more than a puff when tested. Its a fairly heavy clone of a local brew called the Velvet Hammer. The basic malt content was: 14lb of lt malt extract, 2lb American Caramel Crystal 60L, 1 lb German Carared, 4oz American Caramel/Crystal 120L, and 2oz American Roasted Barley.
The yeast was safale-005. It fermented well and came to a rest after about a week. Temp was a steady 66. it was then put in the keg with conditioning sugar.
I have good technique and have had no problems with any of my brews. I'm thinking of bottling it with a small amount more of conditioning sugar and a touch of some other yeast to finish it off.
So, any thoughts or suggestions that might make this a better beer or save it from a bad outcome?
The yeast was safale-005. It fermented well and came to a rest after about a week. Temp was a steady 66. it was then put in the keg with conditioning sugar.
I have good technique and have had no problems with any of my brews. I'm thinking of bottling it with a small amount more of conditioning sugar and a touch of some other yeast to finish it off.
So, any thoughts or suggestions that might make this a better beer or save it from a bad outcome?