BrokenArmBrewing
Well-Known Member
So I have a very disrupted brewday, miss gravity, but fix it with DME...great fermentation, crazy even. The yeast was London esb and got to final gravity no problem. Temp it fermented at was 67. Bottle it up be adding sugar to each bottle and rack.
It's been 2 weeks ar room temp..77. And popped one into the fridge, and got only a small fizz when the cap was opened and nothing else.
I used 3/4 of a TEAspoon., like I have with other batches...
Could it be that this yeast is so flocculant that it all fell out of solution? There is slight sediment at the bottom of the bottle... My last ditch effort is to open all of them and pour into a keg and force prime.
I don't know I'f I'm tasting priming sugar...it tasted a bit sweet.
Any ideas. Keg idea work?
It's been 2 weeks ar room temp..77. And popped one into the fridge, and got only a small fizz when the cap was opened and nothing else.
I used 3/4 of a TEAspoon., like I have with other batches...
Could it be that this yeast is so flocculant that it all fell out of solution? There is slight sediment at the bottom of the bottle... My last ditch effort is to open all of them and pour into a keg and force prime.
I don't know I'f I'm tasting priming sugar...it tasted a bit sweet.
Any ideas. Keg idea work?