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-   -   Bottle conditioning a BIG Winter Warmer (http://www.homebrewtalk.com/f35/bottle-conditioning-big-winter-warmer-382610/)

TX-straggler 01-18-2013 11:06 PM

Bottle conditioning a BIG Winter Warmer
 
Any input would be fantastic. Made a Winter Warmer this last fall that at Christmas had been in the bottle for four weeks and had no carbonation. Now it's going on 7 weeks and has very little carbonation. Is this not near enough time?, will it eventually carb? It's apx 10.5%. Should this big of a beer just be left alone and rest for months??, maybe even till next Christmas ??

MachineShopBrewing 01-20-2013 02:40 AM

did you repitch some fresh yeast at bottling? Your main yeast is pretty stressed and for the most part done at this point in a beer that big. What temp are you holding it at?

TX-straggler 01-22-2013 12:21 PM

It was on a 3L starter of Scottish Ale Yeast at 65-6i

TX-straggler 01-22-2013 12:22 PM

65-68

TX-straggler 01-22-2013 12:24 PM

The bottles are in a closet, probably room temp 70ish

MachineShopBrewing 01-22-2013 04:49 PM

ok. It sounds like you didn't add some fresh yeast at bottling time. In that case, providing that you added the correct amount of sugar, your yeast are probably slowly struggling to consume it. It may take a while. You could try warming them up a little to 75-80. That may help.

I like to add a few grams of some champagne yeast or some other neutral yeast at bottling time on big beers.

TX-straggler 01-23-2013 02:21 PM

Good for me to know next time. Thanks for the input!!


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