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-   -   Low Bottle Carbing Temperature (http://www.homebrewtalk.com/f37/low-bottle-carbing-temperature-389077/)

cramar 02-11-2013 02:28 AM

Low Bottle Carbing Temperature
Just trying to troubleshoot my first batch of beer, everything on brewday went well, recipe went smooth, fermentation was trouble free, temperature looked good throughout, sanitizing went well, bottling and priming went well.
But the taste is off a bit.

My bottled beer is 25 days old today, I put a couple in the fridge on day 19 and after 6 days in my fridge they still taste green, there's a bit of fizz when open adn carbonation bubbles are large....and it tastes off a bit.
I'm trying to determine if the problem is fusel or green beer.

Tonight I noticed that the floor in my bottling room is 14 degrees (57 farenheit), I placed 2 Coopers tabs in each 750ml bottle.
Does anyone think this will be a problem for the carbonation process?
Will this make carbing take longer, should I move them somewhere warmer?

mlstarbuck 02-11-2013 04:07 AM

If you sanitized everything properly, carefully controlled your temp when you pitched, and controlled the fermentation temp, then the beer is most likely just green (and probably not fully carbed).

I know it's hard to do since it's your first batch, but just keep them tucked away for a few more weeks, then put a couple bottles in the frige. Try one after it's been in there for a week. If it's good, put more bottles in the frige. If it's not good, let that second bottle go for another week and try it then.

Cheers and good luck!

aiptasia 02-11-2013 12:01 PM

To the OP, just move the bottles to a room temperature environment and keep them in the dark for a week or two more. The green apple flavor is acetylaldehyde, which will clean itself up with more bottle conditioning. It's best to store your beers in the dark, in room temperature conditions for a full three weeks before they carb up completely. Also, letting your beer sit an extra week in the primary would've helped clean up those off flavors. This is known as a diacetyl rest, in which the yeasts run out of easy sugars to eat and start eating the more basic fusel alcohols. Self cleaning oven! :)

TwinsBrewers81 02-11-2013 12:16 PM

Relatively same issue you have, tiny house with no storage (I ferment in the closet in my baby boys room), only place to bottle carb is in the basement which is 52-55F most of the year. I thought my beers always tasted weird , green and were not all that well carbed. So recently I found rooom for about 2 cs of beer upstairs (65-69F). It took a 2 month old "green" beer and made it AWESOME in about 1 week. I chilled on from basement and one from kitchen and did SxS and it was night and day different.

I basically started a rotation system and bring up a 6 pack every couple days. If its been downstairs long and the yeast has settled, I'll gently roll it on its side before storing to break up the sediment and get yeasties back into suspension, it all drops back out in the fridge later. I've been at it for about 3 weeks, when I brew a new batch I leave about 12-18 bottles upstairs and puth the rest downstairs and add to rotation. After 3 weeks I grab one of each and do SxS. Its a fun experiment!

EDIT: took to long to type, he beat me to it

cramar 02-11-2013 12:37 PM

THanks for the replies, I moved a bunch upstairs into a warmer place, I'm gonna let them sit for a bit and then put in the fridge.
We had some pretty cold weather the last few weeks so that same floor temp was probably even colder for most of the conditioning.

cramar 02-11-2013 03:12 PM

Any opinions on wether I should give these bottles a little shake when I move them?

TwinsBrewers81 02-11-2013 03:40 PM

Don't shake them, but i like to roll them back and forth on the counter on their side to get the sediment off the bottom and some of the yeast back up in the beer. I think they can get back up without it but it just helps them along.

aiptasia 02-11-2013 04:23 PM

No need. Just move them and let them sit. Time and patience is all it takes. Taste one at the end of a week, then if it's still not right, wait another week and repeat.

TwinsBrewers81 02-11-2013 05:15 PM

Something I am thinking about trying next time to deal with the lower temps in the basement is to add a 1/2 tsp of a dry lager yeast to the bottling bucket. At worst, it will do nothing just add a bit more sediment. At best , it allows me to carb and condition a full batch down in the basement probably takes a bit longer, but quicker then hibernating ale yeast.

Going to try it with my graff that's set to be bottled next weekend and then the next few batches after that. I'll post updates periodically. If anyone else is tried it please chime in.

TwinsBrewers81 02-25-2013 02:04 AM

Lager yeast and cold temp carb experiment
I don't know if anyone is interested in this but I couldn't find this info any where so I am going to post this here.

As I mentioned in my previous post, today I added lager yeast to half a batch of graff that I brewed a few weeks ago. I bottled 2 gallons of graff straight with enough corn sugar for 2.5 vol (no added lager yeast, just whats left from the notty i originally pitched). I then bottled the remaining 1.75 gallons with enough corn sugar for 2.5 vol. and 1/2 tsp of dried lager yeast.

My goal is to see if I can carbonate in my 50-55F basement. I took 3 bottles of each and left them upstairs in my small carbing area, these are my control bottles, both ale and lager should carb up normally. I took the remainder and put them downstairs. after 3 weeks, I am going to to put 4 bottles, 2 lager (1 68F carb, 1 52F carb) 2 ale (same) in the fridge for 5 days and then open them and see what the carb level is like.

SWMBO agreed to help, for the good of science. Graff finished at 1.006, 5.51% abv. Will post results, maybe pictures if I can figure it out.

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