brewjack
Well-Known Member
Brewed up a very tasty berliner wiesse, everything about it was spot on, until I bottled it. I used a calculator to prime it to a high level of CO2, (high enough I was worried about bottle bombs), but the thing is only mildly carbed. It's not flat mind you, it's about where you might want your stout. They have been sitting now for about 3 months, so I don't expect I'll get a significant amount of additional carbonation. I think the issue was that I didn't re-yeast before bottling, so most of the sugar was consumed by lactic bacteria and brett, which don't produce CO2 in the same ratio as yeast.
Question is, now what?
I'm thinking about opening them up, and either re-priming them (this time with fresh yeast) or force carbing it to drink off the keg.
What would you do? Am I missing something?
Question is, now what?
I'm thinking about opening them up, and either re-priming them (this time with fresh yeast) or force carbing it to drink off the keg.
What would you do? Am I missing something?