Nubiwan
Well-Known Member
- Joined
- Dec 1, 2018
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If I rack into a secondary, or attempt to flcocculate all my yeast from the primary by cold crashing, then am I risking my bottles ultimately having too little yeast to carbonate my beer? Will it make a difference to how carbed my beer becomes, or conversely, how long it will take my beer to fully carb?
I recently put off a red ale and have to say the results have ben pretty "flat". Literally. Beer is fine to taste, but just a hint of carb in each bottle, and zero head. Therefore. unimpressive.
I cold crashed for about a week or more, and then used the calculator to estimate around 2.5 levels of CO2. I used around 3/4 cups of dextrose/corn sugar I think, for 20 odd liters. Whatever the calculator called for. Been 3 weeks and little to no carbonation. Oddly, opened one in the case tonght and it gushed. The rest (at least 7 or 8 I opened) have been hardly cracking my lids off. Consistently just a little carbionation in each.
Mixed priming sugar with water and siphoned from secondary to the bottling pale, using swirl to mix from the bottom. Sugar was in the pale before I siphoned.
Any ideas? What can I do with my flat bottles?
I recently put off a red ale and have to say the results have ben pretty "flat". Literally. Beer is fine to taste, but just a hint of carb in each bottle, and zero head. Therefore. unimpressive.
I cold crashed for about a week or more, and then used the calculator to estimate around 2.5 levels of CO2. I used around 3/4 cups of dextrose/corn sugar I think, for 20 odd liters. Whatever the calculator called for. Been 3 weeks and little to no carbonation. Oddly, opened one in the case tonght and it gushed. The rest (at least 7 or 8 I opened) have been hardly cracking my lids off. Consistently just a little carbionation in each.
Mixed priming sugar with water and siphoned from secondary to the bottling pale, using swirl to mix from the bottom. Sugar was in the pale before I siphoned.
Any ideas? What can I do with my flat bottles?