Flat Nut brown Ale

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dlabrie

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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:confused:
Thanks
 
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.
 
dlabrie said:
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:confused:
Thanks
Click to expand...

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.:tank:
 
52% attenuation? Along with warmer, I'd put them in a plastic bin with the lid on.
 
CUrchin said:
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.
Click to expand...

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
 
CUrchin said:
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.
Click to expand...

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)
 
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.
 
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.


Sent from my iPad using Home Brew
 
brewkinger said:
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.:tank:
Click to expand...

How far on either side of 70 can I go? Directly on top of my freezer is 78 degrees. I could put the cases on racks on top with a cover. I might be able to adjust the temp. by opening the cover.
 
brewkinger said:
78 will be fine.


Sent from my iPhone using Home Brew
Click to expand...

I checked it today and it is holding steady at 71 degrees. I guess I'll let it stay there for a few weeks then replace it with a HONEY ALE i have in the fermenter now.
 
castillo556 said:
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
Click to expand...
I made a fantastic Pecan American Ale. The key to pecans, nuts etc is roasting them several times to get the oil out, then add to your grain bag. You can also boil them for about 2 mins, drain and add vodka to them and soak for at least 2 weeks. Then filter the Vodka of particles. Put the liquid in the freezer for a few hours and skim the oil off the top. Add the Vodka to the secondary about 4 days before bottling. It is vital to use Carapils to retain the head.
 
BroncoBeer said:
I made a fantastic Pecan American Ale. The key to pecans, nuts etc is roasting them several times to get the oil out, then add to your grain bag. You can also boil them for about 2 mins, drain and add vodka to them and soak for at least 2 weeks. Then filter the Vodka of particles. Put the liquid in the freezer for a few hours and skim the oil off the top. Add the Vodka to the secondary about 4 days before bottling. It is vital to use Carapils to retain the head.
Click to expand...

I only toasted them once for 10 min it clearly didn't do the job of getting the oils all out, the beer was complete nastiness, I had to dump it.
 
I opened one after two more weeks at 72 degrees and it was fully carbonated:mug:


Thanks for all the help.
 

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