Couple of questions...

[oscarman]

Hey there!

Ok so i've got a couple of problems at the moment.

I've bottled a stout last week and primed with about 2 grams of dextrose per 330ml bottle, opened a bottle today to find that it was way under-carbonated, like to the point of almost being not carbonated at all. It was my first all grain, will it carb up more? I know it's usually 2 weeks, but my other extract brews were easily carbonated enough by one week I know i didn't put enough sugar in, does anyone have any experience with re-priming bottles?

Second is, i'm using s-04 and i'm getting a really strong yeast flavours in the 2 all grain beers i have made, they have both fermented at 17-18 C, and only had primary fermentation before bottling, any ideas on why this may be?

Thanks, i know it's all a bit vague, but any advice would help!

Cheers!

 

[Yob]

How long after terminal gravity are you bottling them? If you are drinking them at 2 week's old I'm not surprised by them tasting a bit yeasty as it mostly still ion solution

 

[Screwtop]

Hey there!

Ok so i've got a couple of problems at the moment.

I've bottled a stout last week and primed with about 2 grams of dextrose per 330ml bottle, opened a bottle today to find that it was way under-carbonated, like to the point of almost being not carbonated at all. It was my first all grain, will it carb up more? I know it's usually 2 weeks, but my other extract brews were easily carbonated enough by one week I know i didn't put enough sugar in, does anyone have any experience with re-priming bottles?

Second is, i'm using s-04 and i'm getting a really strong yeast flavours in the 2 all grain beers i have made, they have both fermented at 17-18 C, and only had primary fermentation before bottling, any ideas on why this may be?

Thanks, i know it's all a bit vague, but any advice would help!

Cheers!

Hi Oscar, just wondering which priming calculator you used? Priming seems a little low!

Cheers,

Screwy

 

[Bats]

2g per 330ml seems a bit low. It all depends on the level of carbonation you're going for.

There are a lot of priming calculators on the net.

Re-priming bottles may introduce an infection. It can be done but risky.

Any flavours produced from the yeast will mellow over time. It's been in the bottle 1 week. Be patient.

 

[mondestrunken]

The colder weather will normally make carbonation slower too.

 

[manticle]

Yes you can reprime.

Make absolutely sure you have underprimed, calculate by how much per bottle, mix that up in a sugar solution according to required dose among the number of bottles left. Uncap, clean sanitary syringe, add in a dose, recap.

 

[verysupple]

My understanding is that S-04 is pretty flocculent (although I've never used it) so it may well take more than a week to carb up. I know when I use highly flocculent yeast it takes a bit longer than "normal". I'd wait at least another week - after that, if it's improved it might keep improving. Also what mondestuken said, colder weather slows the process.

 

[431neb]

Could be many things but one to consider is your priming method. If your priming solution was insufficiently mixed when you bulk primed it could account for some under-carbed bottles. Try some bottles from the other end of the stack and see if there are any gushers. Just a thought you could be a bulk priming Jedi - I dunno.

 

[philmud]

I reprimed a batch once. Mixed a specific quantity with boiling water, covered with sanitized glad wrap and used a new, sanitized syringe to inject a measured amount of sugar into each bottle & recapped right away. The batch primed ok, but it developed a green apple/ cider flavour that didn't dissipate with time. I assume it was an infection & I was anal re: sanitation, so if you re-prime, be careful.
Was the batch warm after you bottled it? Maybe try warming it up, agitating the yeast and see if that helps? If not, a cooper's carb drop to each bottle might be a solution.