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Old 02-19-2012, 12:57 AM   #11
Calder
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2 ozs sugar for 4.5 gallons is very low. What type of sugar, and why such a low amount.

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Old 02-19-2012, 04:13 AM   #12
GoldenShowerGladiator
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i went low because ESB's are typically served with little carbonation. i guess i just went too low. i used your standard corn sugar

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Old 02-19-2012, 11:43 AM   #13
LTownLiquorPig
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Sort of related, but I bottled a Cooper's IPA with a little over 2ozs of dextrose and it carbed nicely for what I wanted in about 2 weeks. Kept them on the cool side too. I was going for a lightly carbed "casked" feel I thought, although I've never had one. I'd say just wait another week, then stick one in the fridge for a couple days before you try anything drastic.

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Old 02-19-2012, 02:40 PM   #14
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i opened one at room temperature (68 degrees) last night and it had minimal head. it was actually really good. reminded me of the one i love at my favorite local brewpub which they serve on cask (Broad Ripple Brewpub if you're in the area)

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