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Old 07-16-2011, 05:03 PM   #11
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You didn't put the entire batch into the fridge after just three weeks in bottle, right?

I always test one bottle at a time before confirming that a batch has carbonated. If it's not where I want it, I put another in the fridge about a week after the previous one went in and give it 5+ days to chill. Most of my batches are carbonated after 3 weeks at 70+F... I might have had one that was better a bit later...

Of course, kegging DOES make it simpler to carbonate. Put it at your serving pressure for the CO2 volumes and temperature for two weeks and you're good to go...

I'm kegging the first 2.5 or 3 gallons of my batches, bottling the balance. Last night's keg/bottle session yielded me almost 5.5 gallons into keg/bottle (started with ~6 into primary). I'm pretty sure the kegged part will be carbonated a bit higher than the bottles. This is only due to getting more brew to bottles than I had counted on. Since I ferment inside kegs, I couldn't SEE the level of brew coming out. Still, only a small CO2 volume difference between the two. Next batch to be kegged/bottled is an English IPA... I might keg the entire batch there. Just means if anyone else wants some, they'll need to come over to my place.



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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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Old 07-16-2011, 05:04 PM   #12
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Originally Posted by sivdrinks
In fridge about three weeks now. Lots of wasted beer due to sampling. Another advantage of kegging I guess.
If they're in the fridge, they're not carbonating up any more, so there's your problem. You need to be in the 70s to keep the yeast active.


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Old 07-16-2011, 06:20 PM   #13
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I thought chilling helped force carbonation into the beer? I have a 12 pack left over outta the fridge, try one of those tonight. It's frustrating because this is the only batch I've had an issue with. Kegs in the near future.

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Old 07-16-2011, 06:39 PM   #14
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I thought chilling helped force carbonation into the beer? I have a 12 pack left over outta the fridge, try one of those tonight. It's frustrating because this is the only batch I've had an issue with. Kegs in the near future.
It does, but only if the CO2 has already been produced. If you cut off the yeast from doing their job, there's no CO2 for you to force.

3 weeks at 70ºF is usually enough for normal beers to carb up, but there are plenty of things that can make that take longer.

I think I'm the only guy on these forums who has both kegging and bottling equipment but finds bottling easier.
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Old 07-16-2011, 10:35 PM   #15
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MalFet, I'm still doing both, and see merits in both. Getting brew into kegs is easier, but bottling is more 'set and forget'. With kegs, you have options, and decisions to make. How much pressure do I charge the kegs to? What temperature do I carbonate and serve at? Will I slow or rapid force carbonate? Do I want to carbonate with sugars? What CO2 volumes do I want to KNOW I have in the brew? How long, and what ID, do I make my lines? Is my system balanced? My head is starting to spin just thinking about it (time for a home brew )...

Not really sure if I'll ever 100% stop bottling, but I can see bottling less of batches moving forward. Of course, this is while I still only have a kegorator/brew fridge that holds three kegs (2.5 or 3 gallon)... Once I get a keezer built, all bets are off. I do see the day (pretty soon too) where I'll bottle a 6-pack of long necks from each batch for competition, and the rest is in keg... Although I could just get one of the beer guns and keg all of it... hmmmmmmmm

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
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Old 07-16-2011, 10:55 PM   #16
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So I stuck a non refrigerated beer on the freezer for a couple hours, it's carbed but no head. Would a couple days in the fridge produce head? Guessing I should take all the fridge beers out and let em sit for a couple weeks.

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Old 07-16-2011, 11:31 PM   #17
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So I stuck a non refrigerated beer on the freezer for a couple hours, it's carbed but no head. Would a couple days in the fridge produce head? Guessing I should take all the fridge beers out and let em sit for a couple weeks.
If you've got carb but no head, your problem is related to something other than yeast. They've done their job. Most likely, protein levels are low or you're getting some kind of emulsifying effect going on thanks to an addition. Post your recipe?
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Old 07-16-2011, 11:40 PM   #18
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I agree with MalFet there... Post your recipe so people can see what went into the brew...

I've had brews that have low carbonation, good head to start, but it goes real thin (or almost away) after a few minutes. I've also had some that had head that you could rest a quarter on, that stayed for the entire glass... If carbonated, the head character will depend on the recipe...

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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


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Old 07-17-2011, 12:32 AM   #19
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http://www.northernbrewer.com/documentation/beerkits/HoneyWeizen.pdf
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Old 07-17-2011, 01:25 AM   #20
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My brother in law made this kit and had totally normal (for a wheat beer) head retention. There are too many things that can kill your head to list them here, so it's worth reading up on that. Soaps, oils, etc...

Edit: also, I just remembered that this more carbonated beer had only been in the fridge a short time. Often that will play a role. See if you've got better foam after keeping them in the fridge a few days.


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