BrewLou
Well-Known Member
or any thoughts on this situation?
My 1st all grain brew was a Heffe. I wrote down the OG, but it got tossed apparently in the fiance's cleaning spree. Final G ended up at 1.008 after a week in the primary, and around 3-4 weeks in the secondary.
When I bottled it, I used 2/3 cup of regular cane sugar, boiled it for about 5 mins in 2 cups of water, poured it in my bottling bucket, then siphoned into the bucket to aid in mixing.
I have had them at room temp for about a week. I put one in the fridge this am. Just opened it, and to me it tastes a bit flat. Not really any visible signs of carbonation in the glass. It tastes pretty good actually, so I am a bit bummed on the lack of carbonation.
When I did extract kits I always put them in the fridge to carbonate as opposed to the room temp way this was done. Would that make a difference? I just ran out of room in my fridge for more beer lol. Is the 2/3 cups of regular sugar right, or did I mess that part up?
Thoughts?
Thanks for advance!
My 1st all grain brew was a Heffe. I wrote down the OG, but it got tossed apparently in the fiance's cleaning spree. Final G ended up at 1.008 after a week in the primary, and around 3-4 weeks in the secondary.
When I bottled it, I used 2/3 cup of regular cane sugar, boiled it for about 5 mins in 2 cups of water, poured it in my bottling bucket, then siphoned into the bucket to aid in mixing.
I have had them at room temp for about a week. I put one in the fridge this am. Just opened it, and to me it tastes a bit flat. Not really any visible signs of carbonation in the glass. It tastes pretty good actually, so I am a bit bummed on the lack of carbonation.
When I did extract kits I always put them in the fridge to carbonate as opposed to the room temp way this was done. Would that make a difference? I just ran out of room in my fridge for more beer lol. Is the 2/3 cups of regular sugar right, or did I mess that part up?
Thoughts?
Thanks for advance!