Hello everybody
This is my first post here, and I bring you a problem I ran into.
I've bottled my third ever batch about 10 days ago.
I made an unusual brew (I think), I used about 1.8kg (4 pounds) of caramel malt in 20 liter batch (5.3 gallon). Plus some chocolate malt and. this was an extract recipe. O.G = 1.080
To my problem:
I added 200gr (7.1oz) of corn sugar for priming. I understand this is a bit high for strong, dark ale (or not, you tell me ). the bottles were cept in a dark room of 26-27 Celsius (80F).
There was an obvious, yet fine, layer of sediment on the bottom of each bottle.
After 10 days I've opened a bottle. the beer was delicious, but surprisingly flat.
Just a very light carbonation. Much lower then my previous brews, when I used even less priming sugar. I think the beer was a bit sweeter than it was bottled.
I wrote down all this bulk of data because I don't know what caused this low carbonation. the high temp? short time after bottling? high gravity ? high caramel?
and if someone thinks he knows the answer - is there a way to fix my beer now?
Thanks
This is my first post here, and I bring you a problem I ran into.
I've bottled my third ever batch about 10 days ago.
I made an unusual brew (I think), I used about 1.8kg (4 pounds) of caramel malt in 20 liter batch (5.3 gallon). Plus some chocolate malt and. this was an extract recipe. O.G = 1.080
To my problem:
I added 200gr (7.1oz) of corn sugar for priming. I understand this is a bit high for strong, dark ale (or not, you tell me ). the bottles were cept in a dark room of 26-27 Celsius (80F).
There was an obvious, yet fine, layer of sediment on the bottom of each bottle.
After 10 days I've opened a bottle. the beer was delicious, but surprisingly flat.
Just a very light carbonation. Much lower then my previous brews, when I used even less priming sugar. I think the beer was a bit sweeter than it was bottled.
I wrote down all this bulk of data because I don't know what caused this low carbonation. the high temp? short time after bottling? high gravity ? high caramel?
and if someone thinks he knows the answer - is there a way to fix my beer now?
Thanks