Pages: 1 2
strange carbonation developement
Bottlled 2 cases of summer ale 2 weeks ago, and it still hasn't carbed. Normally I wouldn't think anything of this, but the 5 bottles that I had put aside carbed fully in 3 days. This was left in primary for 2 months (not the longest that I've left in primary), and I guessed that the yeast might have settled out, or where I had the cases was to cold.
So, I shook each bottle to get the yeast back in suspension, and put them in the closet where I had the 5 that conditioned quickly. Normally i'd just let it ride, but it's for a party at work on Monday, and everyone want's to try my beer (Yikes) so hopefully this works. i used nottingham dry ale yeast, as i've never used this before, has anyone experienced this using this yeast? Judging by the normal amount of sediment on the bottom of the bottles, I can see nothing wrong with my process. The beer is great, just under carbed by alot.
I've used that yeast a couple times, and never had a problem. I did hear a while back that the company had a bad batch of Nottingham, but you would have noticed it was bad when the beer didn't ferment, so It's probably not due to that. The only reason I can think of is either too cold to carb up, or the priming sugar didn't get mixed into the wort well, leaving some bottles with too little and some with too much. Or it could just take a week longer to carb.
Well, the 5 that I had in the closet carbed, and the 4 that i've tried have been all the same carbonation, semi flat. i'm going to guess that they where to cold, and i'll go from there. Never had an under carb before, overcarb yes, but never an under carb, very strange.
What's the difference in ambient temperature between the cases and the 5 bottles you set aside?
It could just be taking a while because there wasn't a whole lot of yeast in suspension. Those English strains are pretty flocculant and 2 months would give them enough time to drop out.
Hogarthe is correct in that there was an issue with Nottingham yeast with a certain lot number. I've recently seen a discussion on another forum regarding a possible problem with another lot number. But like he said also, if there was a problem you would have noticed it during fermentation.
I'd get that yeast back in suspension and keep the bottles in the warmest part of your house. Even if you have to spin/shake the bottles everyday until Monday. I'm currently doing that now with a 10% Belgian Dark Strong Ale. I pitched some US05 at bottling but still nothing doing, even after 7 weeks.
I figured that may have been the problemt, so I did spin, and shake the yeast out of suspension. the 5 that I set aside, where the last 5 out of the bucket, and they must have gotten more yeast. I also placed them in the closet where the 5 carbed up well.
That being said some are wondering how could it be to cold? well we are getting that famous new england cold night warm day thing going here, plus with the ac on, it just might have been a 7 - 10 degree difference from the top of the fridge, and the basement, to the closet.
l will get that in suspension, and see if I can't pull it off. Thanks for the second opinion, i needed that to sleep tonight, ha ha.
bruguru wrote:
That being said some are wondering how could it be to cold? well we are getting that famous new england cold night warm day thing going here, plus with the ac on, it just might have been a 7 - 10 degree difference from the top of the fridge, and the basement, to the closet.
The temp swings that we are getting now certainly aren't helping. This likely is really stressing the yeast out, beyond them being already pretty stressed out.
Take a large blanket and lay it on the floor. Put a heating pad in the middle of it, toss a towel over it. Set the case of beer on top of the towel and wrap the blanket around the case of bottles. Turn the heating pad on low for 4 days and then check the beer.
Take a large blanket and lay it on the floor. Put a heating pad in the middle of it, toss a towel over it. Set the case of beer on top of the towel and wrap the blanket around the case of bottles. Turn the heating pad on low for 4 days and then check the beer
ok, done. It's almost like they made this heating pad for this, it covers the bottom of the case perfectly, ha ha. So I got the heating pad set on low, a towel over the pad, the case of beer on top of everything, and a blanket covering it. Let's see if this works. I knew it would come in handy having a micro biologist on this site, ha ha.
bruguru wrote:
Let's see if this works. I knew it would come in handy having a micro biologist on this site, ha ha.
Sometimes I wish I was a microbiologist. I am just a biochemist though...
tomato, tamato, you probably carry a caculator around with you, and that's the kinda guy I need, lol.
good news, substantial carbination. might not be completely up to snuff, but it's alot better than it was. Thanks for the heating pad trick brewchez. I've never used this yeast before, and this seems to have done the trick.
Cheers to you bruguru.
Shortly after reading about Bruguru’s panic of getting his beer to carb before a party, something similar happened to me.
I kegged two beers for our Oktoberfest party (this Sat) before I left for vacation. When I got home I checked and my beer was lightly carbed and not super cold. I checked this Tuesday and the fridge was warm. Arghh.
I bypassed the thermostat, nothing. Then I noticed ice coming from behind a panel in the back of the freezer. I tore the fridge apart and found the coil completely frozen. After an hour with a hair drier, I got it working again, and it hasn’t iced up yet.
Transmission repair, I could have used a Fridge repair link
Giventofly wrote:
Transmission repair; I could have used a Fridge repair link
but what kind of brewer would have any need of a fridge? all homebnrewers on the other hand, are always wearing out automobiles what with all the boiling and the cooling, not to mention dryhopping, you know that just kills a cars transmission......
Im having my oktoberfest party this saturday as well. Good luck with yours. I'll be serving 10 gallons of ofest and 5 gallons of 80 Schilling. Pair that with smoked brats, wings and loin. Probably throw in some reubens and a little German potato salad as well. Time to bust out the boot. I'll post pics for sure.
You should cook those brats in some 80/- man.
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|