mosto
Well-Known Member
- Joined
- 10/1/12
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Given the weather, I've recently put down my first couple of lagers. Both seem a little under carbed. One was carbed with carb drops, the other was bulk primed with disolved table sugar. Both were cold conditioned in primary for about 10 days, but brought back to ferm temp for a day before bottling. I thought maybe too much yeast had dropped out, but after reading some other threads on here, don't think that is the case.
What I now think may have happened, and is my question, is have I underpitched, and therefore, not enough yeast has made it to the bottles. I used one packet of S23 in both, but have since learned that I should probably be pitching two packs (which I have done in the Pale Continental Lager I have fermenting at present).
Didn't think anything of it at the time, but the first batch, an Aussie Lager, did have a faint sulfur smell. Would this be a sign of yeast in distress from underpitching?
I've just cracked the second, a Pilsner, and no sulfur smell or off flavours. Quite a clean tasting beer actually, but yeah, still a little under carbed.
So main question, can underpitching a Lager (or any beer for that matter) result in not enough yeast to fully carb the bottles?
Second question, woud the sulfur smell be a sign of distressed yeast?
What I now think may have happened, and is my question, is have I underpitched, and therefore, not enough yeast has made it to the bottles. I used one packet of S23 in both, but have since learned that I should probably be pitching two packs (which I have done in the Pale Continental Lager I have fermenting at present).
Didn't think anything of it at the time, but the first batch, an Aussie Lager, did have a faint sulfur smell. Would this be a sign of yeast in distress from underpitching?
I've just cracked the second, a Pilsner, and no sulfur smell or off flavours. Quite a clean tasting beer actually, but yeah, still a little under carbed.
So main question, can underpitching a Lager (or any beer for that matter) result in not enough yeast to fully carb the bottles?
Second question, woud the sulfur smell be a sign of distressed yeast?