Bottle Conditioning not started

Quinny · 05-02-2009, 12:16 PM

I've made a really nice taking lager which was crystal clear and tasted great. I was hoping to condition in Plastic bottles, so added syrup to the lager and bottled hoping for it to harden up.

The problem is it's not firming up (after 3 weeks) and so it's pretty flat and too sweet.

I've spoken to my local brewing shop, and he thinks I probably left it too long before bottling it so not enough yeast came across.

I'm drinking some now and it's OK, but too sweet and not much of a head.

Any suggestions as to how I might condition it?

Clonefarmer · 05-02-2009, 12:45 PM

What kind of syrup did you use?

How long did it sit before bottling?

Quinny · 05-02-2009, 01:08 PM

Sugar & water syrup.

It was sat for about 2.5 weeks in bucket, but it fermented very quickly and was clear at end of first wek.

I would have bottled then, but I had no bottles.

**Yooper** · 05-02-2009, 01:14 PM

Usually, you can let it sit for a couple of months before bottling, so that's not the issue.

What temperature are the bottles being stored at? Warm them up, gently tip them end over end to rouse up any yeast that's on the bottom.

Clonefarmer · 05-02-2009, 01:16 PM

2.5 weeks is not too long to let is sit before bottling. There should still be plenty of yeast to carbonate.

How much sugar did you use and what was the volume of beer?

Use this to determine how much sugar to use at bottling. 2.5 volumes of CO2 is average.

Quinny · 05-02-2009, 01:38 PM

You might be right, after first week there was no sediment. I've just checked and theres a tiny bit. I'll shake and warm see what happens. Thanks.