Nostrildamus
Well-Known Member
I opened my batch of bitter today and after 2.5 weeks it's fully carbonated. This baby is perfect and far superior in carbonation to my other batches. I reported earlier on this forum that giving the bottles a shake to suspend the yeast every 3-4 days and keeping them somewhere warm really improved the carbonation but last night I received a call from my brewing buddy who was trying a bottle of my bitter for the first time. He said the carbonation was brilliant. The problem: he took the bottles of my bitter from the bottling session we did together and neither shook them nor stored them in a warm place. The yeast I used was the 1968 ESB from Wyeast which states it can tolerate alcohol levels up to 9%. Could it be that the higher tolerance for alcohol allowed the yeast to fully utilize the priming sugar (more so than my other batches using dry Irish yeast which has a lower tolerance)? I'm quite sure it was done fermentation and I'm totally sure I didn't overprime. I added the priming solution to the bucket before bottling and I kept a few bottles back and primed them directly with 0.5 tsp sugar and water. No difference between the two.
Wadda ya'll think?
Wadda ya'll think?