Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 12 gal. Oak Barrel Stout bottling carbonation

Reply
 
LinkBack Thread Tools
Old 06-05-2012, 06:37 PM   #1
KGBSpringTx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 5
Default 12 gal. Oak Barrel Stout bottling carbonation

What I am working with:

2nd attempt/use
12 gal. whiskey barrel stout
S04 yeast


I am ready to finish my 90 day secondary and I don't want to make the mistake as the first batch.

5 gal. will be force carbonated in keg

7 gal. will be bottled


The first batch was all bottled. The beer was outstanding and quite big. The challenge I faced was that the the beer did not have hardly any carbonation. For some reason the bottling sugars did not get used.

Does anyone have any suggestions on how I can avoid this challenge when I begin the bottling process on this batch?

__________________
KGBSpringTx is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 07:36 PM   #2
befus
Mr. Infecto
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
befus's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Rogers, Arkansas
Posts: 592
Liked 13 Times on 12 Posts
Likes Given: 8

Default

Quote:
Originally Posted by KGBSpringTx View Post

Does anyone have any suggestions on how I can avoid this challenge when I begin the bottling process on this batch?
Use a bottling yeast? Safe backup, just in case.
__________________

Award winning:
Northern Brown Ale


"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."

Primary:
Bottled: Wee Ain't Heavy (Wee Heavy);
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,

befus is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 07:52 PM   #3
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 16 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch, TX
Posts: 5,417
Liked 1478 Times on 1041 Posts
Likes Given: 836

Default

You might need to add fresh yeast to carbonate properly. You can use champagne yeast to carbonate and wont leave a huge cake on the bottom of the bottle.


Where in Spring, TX are you? I was born and raised there

__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is online now
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 08:11 PM   #4
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

You are most likely losing dissolved CO2 during your barrel aging process. If the temperatures where the barrel is differs from where the fermenter was then you might be losing dissolved CO2 due to temperature fluctuations. Also, each time you rack there's a good chance of losing some dissolved CO2. Additionally, all the nucleation points on the wood could assist in releasing dissolved CO2. Most of our priming calculators assume that dissolved CO2 is already there. Of course, dissolved CO2 will dissipate just with time.

All of that aside, depending on the strength of the beer you may need more time before it will properly carb. Adding fresh yeast at bottling can help accelerate that process.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 05:46 AM   #5
KGBSpringTx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 5
Default

So from the response so far, I should use a bottling yeast combined with bottling sugars to create the desired carbonation.........

My only concern at this point would be over carbonating, but I guess I can control that with the amount of bottling sugar.

3/4 cup per 5 gallon, I assume, using a champagne yeast strain is the reccomendation????



Where in Spring, Tx????? Kurky and Louetta Country Lake Estates

__________________

Last edited by KGBSpringTx; 06-06-2012 at 05:48 AM.
KGBSpringTx is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 12:32 PM   #6
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 16 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch, TX
Posts: 5,417
Liked 1478 Times on 1041 Posts
Likes Given: 836

Default

I grew up on kuykendahl and louetta. Now live and work in tomball down the street.

That's what ill do if I was in your shoes. Champagne yeast is cheap and just need to carbonate it. Just know how much to put in for the correct carbonation. I use an online calculator for the correct amount

__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is online now
 
Reply With Quote Quick reply to this message
Old 06-07-2012, 05:51 AM   #7
thegerm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Wallington, NJ
Posts: 393
Liked 10 Times on 10 Posts
Likes Given: 9

Default

And it's not even that much yeast to add back. Like a forth or so of a packet/tube for 6gallons.

mostly responding though coz I grew up in birnam woods off 1960 and aldine westfield. You guys sound like you're from what people in my neighborhood called klein. spring is like this giant blob of undefined territory that absorbs all else that isn't houston, humble or the woodlands on the northside.

__________________
thegerm is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
no carbonation after bottling brockettbrews Fermentation & Yeast 9 05-28-2012 04:25 PM
Primning/Fermentation issue on Barrel Aged Imp. Stout benetoh Fermentation & Yeast 4 02-14-2012 04:42 PM
Bottling Stout Ev0151 Fermentation & Yeast 1 07-21-2011 02:18 PM
Gravity reading after bottling is in another league compared to FG at bottling... DoctorDuvel Fermentation & Yeast 4 02-08-2011 09:19 PM
Repitch yeast before bottling Imperial Stout after 6 month secondary? nre Fermentation & Yeast 5 01-17-2011 01:33 PM