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Old 02-09-2014, 08:43 PM   #1
dlabrie
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Default Flat Nut brown Ale

I brewed a nut brown ale on 12/30. It had an OG of 1.058. On day 8 the air lock was down to about 1 bubble per 1.5 minutes. I racked it to a secondary and let it sit another 11 days. The FG was 1.028. I added 5 oz Priming Sugar to the bottling bucket and bottled it. I let it condition for 3 weeks in my cellar at about 64 degrees. I opened one up and it had very little carbonation. It was just about flat.
Is it too cold where I condition the bottles? If so, should I move them upstairs where it is around 69 degrees? Is there something else I am missing
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Old 02-09-2014, 08:51 PM   #2
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I would certainly try warming it up. Did you use real nuts? If so the oils could be affecting things. I'd expect that to be a head retention thing and not carbonation,however.



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Old 02-09-2014, 09:00 PM   #3
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Quote:
Originally Posted by dlabrie View Post
I brewed a nut brown ale on 12/30. It had an OG of 1.058. On day 8 the air lock was down to about 1 bubble per 1.5 minutes. I racked it to a secondary and let it sit another 11 days. The FG was 1.028. I added 5 oz Priming Sugar to the bottling bucket and bottled it. I let it condition for 3 weeks in my cellar at about 64 degrees. I opened one up and it had very little carbonation. It was just about flat.
Is it too cold where I condition the bottles? If so, should I move them upstairs where it is around 69 degrees? Is there something else I am missing
Thanks
Bring it someplace warmer than 64 degrees.

MINIMUM 3 weeks at 70 degrees plus (for average beers)

I have had luck with some blonde ales being carbed after 2 wks and some Brown ALes and Stouts that took 2 months.

3 weeks at 70 degrees and then 1 week in the fridge and check back then.
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Old 02-09-2014, 09:07 PM   #4
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52% attenuation? Along with warmer, I'd put them in a plastic bin with the lid on.

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Old 02-09-2014, 09:17 PM   #5
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I would certainly try warming it up. Did you use real nuts? If so the oils could be affecting things. I'd expect that to be a head retention thing and not carbonation,however.
I'll second that. I made a pecan brown with nuts and it killed any head and it tasted like nasty dishwater. I'll never use real nuts is the secondary again
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Old 02-09-2014, 09:23 PM   #6
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I would certainly try warming it up. Did you use real nuts? If so the oils could be affecting things. I'd expect that to be a head retention thing and not carbonation,however.
It was an extract kit. that I bought at my local store.
These were the ingredients
Hopped Light Malt Extract (1 can)
Light Dried Malt Extract (1 lb)
Amber Dried Malt Extract (1 lb)
Special Dark Brown Sugar (1 lb)
Grain Steeping Bag
Grains: Chocolate, Dark Crystal & Roasted Barley
Hop Pellets (1 oz)
Ale Yeast (1 pack)
Priming Sugar (5 oz)
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Old 02-09-2014, 09:25 PM   #7
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52% attenuation? Along with warmer, I'd put them in a plastic bin with the lid on.
I don't know what 52% attenuation means.
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Old 02-09-2014, 09:56 PM   #8
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I think what the person was referring to is that with a starting gravity of 1.058 your yeast should have fermented further than 1.028. Depending on the ale yeast you used, it probably has an attenuation of about 75% which means you final gravity should have been about 1.015.

The risk of bottling a beer that is not fully fermented is that the bottle can actually explode. That is the comment about putting it in a bin with a lid.

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Old 02-09-2014, 09:59 PM   #9
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Check out this thread, it might help answer your questions

http://www.homebrewtalk.com/f163/help-keep-missing-my-fg-431054/

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Old 02-09-2014, 10:50 PM   #10
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I made a brown ale in July hoping to have it ready by fall. It was flat come September/October. Opened one up last week and it was perfect.

Time heals all things.


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