BrewStef
Well-Known Member
I brewed two batches of Vertical Epic 05.05.05 five months ago. One was extract the other was all-grain. Both did not carbonate. Granted, I forgot to stir one of the batches after priming, but neither batch carbed. Both batches are still sitting in bottles. I left them both in bottles hoping they would eventually carb. They are sitting in a warm closet (stays between 70 and 77 degreees)
I need help in the best way to get them carbed. Since it has been so long it is my belief that I will need to add some yeast as the yeast in the bottles are probably dormant (let me know if you think I am wrong here). I also need to know what would be best to re-prime with, or if I should bother adding more priming sugar / prime tabs.
Here is info on the batches:
#1 All Grain version (10 gallon), brewed on 9/23/06
27.50 lb Breiss 2-Row Malt
2.75 lb 120L Crystal Malt
0.35 lb Chocolate Malt
3.50 oz Amarillo Gold
1.00 lb Candi Sugar
WLP550 Yeast (900ML starter)
SG 1.068 (target was 1.087 - Totally missed it!...my first AG)
FG 1.006 (target was 1.020)
~46 IBU
#2 Extract version (5 gallon), brewed on 10/11/06
12.0 lb LME Briess Pilsen Light
1.0 lb 150L Caramel Malt
0.15 lb Choclate Wheat Malt
2.10 oz Amarillo Gold
0.45 lb Candi Sugar
WLP550 Yeast (pitched on batch #1 yeast cake)
SG 1.084 (target was 1.091)
FG 1.029 (target was 1.023)
~46 IBU
I added some questionable prime tabs to one bottle and it still did not carb (can't remember which batch it was).
Basically, I need to know what dry yeast (if any) I should add to the bottles, and how much, and if/what type/how much priming sugar I should add. If prime tabs, any particular type better than another? The prime tabs I used before were some my LHBS had lying around in the back room in bulk but were opened (hmmm.)
Any advice would be GREATLY appreciated. Both batches taste really good, I just don't want to screw em up trying to get them to carbonate! I know, I know...time to start kegging...
Thanks.
BrewStef
I need help in the best way to get them carbed. Since it has been so long it is my belief that I will need to add some yeast as the yeast in the bottles are probably dormant (let me know if you think I am wrong here). I also need to know what would be best to re-prime with, or if I should bother adding more priming sugar / prime tabs.
Here is info on the batches:
#1 All Grain version (10 gallon), brewed on 9/23/06
27.50 lb Breiss 2-Row Malt
2.75 lb 120L Crystal Malt
0.35 lb Chocolate Malt
3.50 oz Amarillo Gold
1.00 lb Candi Sugar
WLP550 Yeast (900ML starter)
SG 1.068 (target was 1.087 - Totally missed it!...my first AG)
FG 1.006 (target was 1.020)
~46 IBU
#2 Extract version (5 gallon), brewed on 10/11/06
12.0 lb LME Briess Pilsen Light
1.0 lb 150L Caramel Malt
0.15 lb Choclate Wheat Malt
2.10 oz Amarillo Gold
0.45 lb Candi Sugar
WLP550 Yeast (pitched on batch #1 yeast cake)
SG 1.084 (target was 1.091)
FG 1.029 (target was 1.023)
~46 IBU
I added some questionable prime tabs to one bottle and it still did not carb (can't remember which batch it was).
Basically, I need to know what dry yeast (if any) I should add to the bottles, and how much, and if/what type/how much priming sugar I should add. If prime tabs, any particular type better than another? The prime tabs I used before were some my LHBS had lying around in the back room in bulk but were opened (hmmm.)
Any advice would be GREATLY appreciated. Both batches taste really good, I just don't want to screw em up trying to get them to carbonate! I know, I know...time to start kegging...
Thanks.
BrewStef