Hi Folks,
I'm still on the quest to make a decent UK-style ale. My last couple of batches (I bottle) have been over-carbed and I think the reason is because I've been using 1968. I could not figure out the reason for the over-carbing but after reading the threads about it here it seems that I'm a victim of this yeast's tendency to keep fermenting in the bottle.
Anyway, from what I've read it seems the problem is confined to 1768, 1968 and 1187. Just wanted to check that this was right? Anyone had any problems with any others?
Cheers,
Chris
I'm still on the quest to make a decent UK-style ale. My last couple of batches (I bottle) have been over-carbed and I think the reason is because I've been using 1968. I could not figure out the reason for the over-carbing but after reading the threads about it here it seems that I'm a victim of this yeast's tendency to keep fermenting in the bottle.
Anyway, from what I've read it seems the problem is confined to 1768, 1968 and 1187. Just wanted to check that this was right? Anyone had any problems with any others?
Cheers,
Chris