bottlebomber
Well-Known Member
mjap, just wait. If they are carbed at all it means they will fully carbonate given time. Check them again in 3 more weeks.
I'm on week 3 in bottles (natural carb) and it's still very under carbed. :/
I repitched with .5 pack of US 05 and added 5.5 oz priming sugar. My top fermentation temp was 79 so I think that should work out to a 3.2 carb level, but alas, no carb yet.
It's been conditioning in my room, which is about 68F, so I think that may be the problem. From what I understand, bottle conditioning should be done around 72-73 degrees.
I'm thinking of picking up a space heater and aiming it at them. Any input?
I also purged the head space of the bottles with CO2 from my beer gun (I used kegs as my "bottling bucket" since I never bought a bottling bucket.
They will probably take a couple of months to carb. The difference between 68 and 72F is really nothing to sweat.
This is why I force carb this beer in the keg, then use the beer gun to bottle...its foolproof.
I brewed up a batch of this and used East Coast Yeast Abbaye. After one week it reached FG of 1.006. It has an insanely eatery profile, but not in a bad way. It definitely compensates for the dryness. The best part was I only had to wrap my carboy in a blanket. When fermentation got to rocking the temp held at 84° for 3 days. Time to get this bad boy in the freezer for lagering.
CSI said:Any way that you know of to contact ECY directly? We'd love to do some trials with their yeast.
Any way that you know of to contact ECY directly? We'd love to do some trials with their yeast.
jeepinjeepin said:I think his name is Al. Solarbrewing.com? Solarhomebrewing.com?
meadowstream said:The man who runs Princeton Homebrewing in Trenton, NJ, right?
CSI said:Any way that you know of to contact ECY directly? We'd love to do some trials with their yeast.
Any way that you know of to contact ECY directly? We'd love to do some trials with their yeast.
CSI, I have some slants I would be happy to send you.
Al Buck runs East Coast Yeast. Joe Bair runs Princeton Homebrew, which is one of the only distributors of ECY. It's currently a one-man operation done in spare time, so the strains typically sell out in minutes once posted to the Google group. The brett/bacteria strains sell out in seconds.
Suffice to say, it's tough to get a hold of.
I don't have access to the Westy 12 here but today, I had St. Bernardus 12 on tap at the Yard House. Mother of all creatures big and small, the taste was really close to the New World recipe.
I let the end of the glass flatten-out to get somewhere near where mine is right now. Without question, they are spot on duplicates. Due to underpitching, mine is just a wee bit sweeter. The wife said "isn't this what you have in the garage?"
CSI, in the post above (#1137) which of the recipes are you referring to?
Out of curiosity, how do you compare the St. Bernardus with the Westy 12?
Just before tasting a recent Westy clone we sat down for another taste trial of a Westvleteren Abt 12. Now that Belgianshp.com has the Abt 12 in stock most of the time we've stocked our break room chiller with it.
Wow, $40 a pop and the break room fridge is stocked? You guys hiring?
CSI, is your 17x the preferred recipe now, hands-down, best of the best?
CSI said:Yes. I opened a 017x this past Saturday. It was just under 3 months in the bottle and was already better than any of the imports of the style...but to get it right the numbers have to come in on time.
Most of us like to share our experiments with friends. I have a unique sounding board where my wife has a distinct dislike of anything "beerish". Testing this ale with her outside of our company trials is like a chalk board scratch test but has critic-style value. The best I've gotten over the years is "well, I don't hate it". Her response to the young 017x was "Is this non-alcoholic?", (it is right at 10.2 ABV), and "This tastes like bread and plums". A day later she stated, "did you really make that beer? I can't stop thinking about it". Taste is subjective but less so when everyone who tastes it says something similar.
Over the course of 12+ months conditioning, the plum esters will mature into prune/fig flavors and aromas.
FredTheNuke said:Should someone opt for a single infusion mash would 153 for 60 mins be a good target?
Should someone opt for a single infusion mash would 153 for 60 mins be a good target?
Thanks! One more - if using the 017x recipe but kegging would you folks force carbonate or add the priming sugar and yeast to the keg?
I choose to force carb in the keg and then bottle with a beer gun b/c it is foolproof and I'm lazy. The beer still ages out nicely and changes over time this way, but that's hard to quantify directly vs. bottle conditioning.
hbr2547 said:I brewed the new world on Saturday and pitched a two liter starter on sunday morning. Was fermenting vigorously to the point of near blowoff this morning and self rose to 83. Now it's 78 and krausen dropped to three inches or so and bubbling much less . Any suggestions?
hbr2547 said:Recommendations on oxygenating and rep itching? Temp dropping quickly even though chamber temp at 80 plus
meadowstream said:My experience with this yeast is that 1st three days are vigorous then ere is a very steady fermentation for several days. Are you heating the chamber or counting on yeast to heat chamber?
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