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Flat blonde ???
I brewed this blonde at the end of November and bottled January 4th and can't figure out why its still flat and blah tasting after a month + of bottle conditioning. The only thing I can figure out is that during mash my temps where off due to a malfunctioning thermometer and not performing an iodine test for starch for conversions. The Brown I bottled less than 2 weeks ago already is coming around and the ESB I have in clearing has more flavor than the Flat Blonde ( Brewchezs Stawberry Blonde without the stawberrys is what I have decided will be my house Blonde brew. Must be the wheat in the recipe that makes it great).By the way I am still new to all grain and am having a hard time being consistent with hydrometer readings and note taking.
11.5 lbs. American 2-row malt
½ lb. 20L Crystal malt
½ lb honey malt
1 lb. clover honey
0.5 oz. Willamette (6.6 AA) 60 min.
0.5 oz. Willamette (6.6 AA) 30 min.
Wyeast 1272 (American Ale II)
What are your bottling conditions? temp? On the floor? Are they consistant with your other batches?
BTW, I am a little disappointed, I thought this was going to be a Paris Hilton thread
maybe there wasn't enough yeast left to carbonate. why did you wait two months to bottle?
I would bottle then let it condition in the bottle after it carbonates.
DC
+1 on too much time passing before you bottled...
The end of november to jan 4 is only 5-6 weeks. 2 weeks of primary and 3-4 weks of secondary iscopletely normal and even for a 8 week lager there should still be some yeast left in suspension. I can't see every last bit dropping out in that time. But if you have no catbonation after a month something is missing, aither yeast or fermentables.
When you opened it and it tasted blah, did it taste overly sweet too, neaning the priming sugar never got consumed? If no, then maybe you have leaky caps?
I am with Thirsty on this one... there most certainly is enough yeast left.
I have left beers in primary for 3 months and still got bottle carbing without issue. Its impossible to 1)get all teh yeast to settle out and 2) to not suck some up off the bottom when siphoning the entire batch to a bucket for bottling.
I would ask yourself to think real hard and try to remember if you actually added the priming sugar. I have almost forgotten it a few times myself in the past, so don't feel bad. Its a common mistake.
If you are dead sure you added it, then I would get the bottles toa warmer place, 70-72F, to get that yeast mroe active. If there is sediment in the bottom of the bottle, then I would try to gently inver the bottles a few times to try and get that yeast into suspension again once the bottles are warm.
I don't believe any issue with your mash temp would effect carbonation. You would have noticed issues with your fermentation before you got to this phase.
Hang in there and give it more time.
+2 There should be plenty of yeast left. I'm goin' with Brewchez on this. It's probably a lack of fermentables, or it's just too cold.
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