carrotmalt
Well-Known Member
I'm waiting for my current batch (English Bitter) to clarify a couple weeks in a corny keg in the frig (38-40 degrees). This is my second batch (DME + steeped specialty grains - hops - dry yeast) and while it's definitely better than my first (Coopers prehopped syrup with dry yeast), it has a bit of a sweet taste to it that I don't care for. I'm hoping it'll go away with time, but from what I've read, I'm guessing ferm temps were too high or there's still some unfermented sugar present. I had it in my closet during fermentation which should have been between 68 and 72 degrees. My LHBS seems to think that any air-conditioned house should be fine, but I've read posts here about 70 potentially being on the high side.
I had it in a ferm bucket for 10 days, then put it in the corny with priming sugar/DME for another 10 days. Next time I'll probably just force carb, but I read natural was better. Now it's been in the frig for 4 days. I'd like to test it somehow to see if there are still fermentable sugars left. I was thinking about putting a sample in a soda bottle, shaking it up to make it go flat sooner, then when I know it's flat, add some bakers yeast, put on the lid and let it sit for a few days. If it's somewhat pressurized when I open it, can I assume that there were still sugars, and that I jumped the gun putting it in the frig?
Also, I plan to bottle from the keg. If I leave the bottles in the closet for a few more weeks, would any leftover sugar get eaten up then, or has my yeast keeled over at this point due to the frig temps?
Thanks in advance!
I had it in a ferm bucket for 10 days, then put it in the corny with priming sugar/DME for another 10 days. Next time I'll probably just force carb, but I read natural was better. Now it's been in the frig for 4 days. I'd like to test it somehow to see if there are still fermentable sugars left. I was thinking about putting a sample in a soda bottle, shaking it up to make it go flat sooner, then when I know it's flat, add some bakers yeast, put on the lid and let it sit for a few days. If it's somewhat pressurized when I open it, can I assume that there were still sugars, and that I jumped the gun putting it in the frig?
Also, I plan to bottle from the keg. If I leave the bottles in the closet for a few more weeks, would any leftover sugar get eaten up then, or has my yeast keeled over at this point due to the frig temps?
Thanks in advance!