phinnsfotos
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- 22/3/09
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My beer's flat, grrrrrrr
Put down a chocolate stout, fermented fine, and I thought I might put this into glass. Well I had various glass stubbies 330ml-375ml so I thought I might give this bulk priming caper a go. I figured I'd aim for 2.2 volumes of CO2, for 22 litres, that was sitting at 24C. I used the Beer Recipator and that told me to use 120gm of sugar. So I boiled up my 120gm of dex in 200ml of water and poured it into an empty sanitised fermenter and racked 22 litres of beer into it. All good.
I started bottling, and felt quite pleased with my self. Now honestly it probably took me a good hour to get through all the bottles and I noticed that the yeast was starting to reactivate on the bottles at the end ( I could hear some burbling before I sealed the bottle top down).
Left them for two weeks and thought I'd give one a crack. Opened it up, and flat! Damn it! Well I thought it was only 16C in the garage, maybe the yeast didn't get a chance, so I took one of the 330ml bottles and put it next to the computer which meant it had 24 hours a day of about 24 degrees. Left it for another week, opened it up and flat again. Grrrr.
So they're not completely flat there's the slightest sense of fizz on my tongue, but I would not call it carbination, not by a long shot.
Any thoughts or theories on what might have gone wrong, and any suggestions on re-carbinating the beer I'd apreciate it.
Cheers,
Finn.
Put down a chocolate stout, fermented fine, and I thought I might put this into glass. Well I had various glass stubbies 330ml-375ml so I thought I might give this bulk priming caper a go. I figured I'd aim for 2.2 volumes of CO2, for 22 litres, that was sitting at 24C. I used the Beer Recipator and that told me to use 120gm of sugar. So I boiled up my 120gm of dex in 200ml of water and poured it into an empty sanitised fermenter and racked 22 litres of beer into it. All good.
I started bottling, and felt quite pleased with my self. Now honestly it probably took me a good hour to get through all the bottles and I noticed that the yeast was starting to reactivate on the bottles at the end ( I could hear some burbling before I sealed the bottle top down).
Left them for two weeks and thought I'd give one a crack. Opened it up, and flat! Damn it! Well I thought it was only 16C in the garage, maybe the yeast didn't get a chance, so I took one of the 330ml bottles and put it next to the computer which meant it had 24 hours a day of about 24 degrees. Left it for another week, opened it up and flat again. Grrrr.
So they're not completely flat there's the slightest sense of fizz on my tongue, but I would not call it carbination, not by a long shot.
Any thoughts or theories on what might have gone wrong, and any suggestions on re-carbinating the beer I'd apreciate it.
Cheers,
Finn.