Doug
Active Member
Hey all -
My third beer has been bottle conditioning now for 11 days, and I think I've got trouble - very little carbonation. I opened one up just now, and heard only the smallest "ssst" when I cracked the cap. It poured like juice, and has a sugary, flat taste to it. I have noticed very little yeast sediment accumulating on the bottom of the bottles, so I am guessing the yeast didn't make it to the bottling.
What did I do wrong? I did this the same as my last batch - 1 week primary, 2 weeks secondary, 2 weeks in the bottle. I guess the secondary was more like 15 days compared to 11 or so on the last batch... I have heard that 99% of the yeast is suspended, but should I have made more of an effort to stir it up before racking to the bottling bucket, or before bottling?
Last, is there anything I can do to save this batch?
Thanks again,
Doug
My third beer has been bottle conditioning now for 11 days, and I think I've got trouble - very little carbonation. I opened one up just now, and heard only the smallest "ssst" when I cracked the cap. It poured like juice, and has a sugary, flat taste to it. I have noticed very little yeast sediment accumulating on the bottom of the bottles, so I am guessing the yeast didn't make it to the bottling.
What did I do wrong? I did this the same as my last batch - 1 week primary, 2 weeks secondary, 2 weeks in the bottle. I guess the secondary was more like 15 days compared to 11 or so on the last batch... I have heard that 99% of the yeast is suspended, but should I have made more of an effort to stir it up before racking to the bottling bucket, or before bottling?
Last, is there anything I can do to save this batch?
Thanks again,
Doug