YeastHerder
Well-Known Member
So first of all - woot! It is quite tasty!
It is an all extract hefeweisen (bavarian extract). It is a bit darker than I expected (bonus!), guessing that is partly because I didn't realize I was supposed to correct for boil-off so instead of 5 gallons I actually had about 4 gallons actual volume (for a 5 gallon recipe). I let it go 3 weeks in the carboy and then 3 weeks in the bottles. I would tell you OG and FG numbers if I knew them, but I did this first one kinda flying blind.. I attached a picture with two images, on the left is what it was like before it went into the bottles and on the right is after 3 weeks of carbonation. Room temp where all this happened varied from 66-73F from day to day and even within a single day.
Now, my questions are about the degree of carbonation. It definitely did carbonate, but not quite as much as I'd like. From reading elsewhere on these forums I didn't even bother opening one until after the 3 weeks mark and that is what is shown in the pic. So,
1) are the bottles still carbing?
2) For the next batch, if I want it to be 25% more carbonated, do I just add 25% more sugar when I bottle? I'm hoping for something simple like that, but please let me know if this is a baaaaaad idea. I'd rather not have a closet full of exploding beer bottles.
Thanks!
It is an all extract hefeweisen (bavarian extract). It is a bit darker than I expected (bonus!), guessing that is partly because I didn't realize I was supposed to correct for boil-off so instead of 5 gallons I actually had about 4 gallons actual volume (for a 5 gallon recipe). I let it go 3 weeks in the carboy and then 3 weeks in the bottles. I would tell you OG and FG numbers if I knew them, but I did this first one kinda flying blind.. I attached a picture with two images, on the left is what it was like before it went into the bottles and on the right is after 3 weeks of carbonation. Room temp where all this happened varied from 66-73F from day to day and even within a single day.
Now, my questions are about the degree of carbonation. It definitely did carbonate, but not quite as much as I'd like. From reading elsewhere on these forums I didn't even bother opening one until after the 3 weeks mark and that is what is shown in the pic. So,
1) are the bottles still carbing?
2) For the next batch, if I want it to be 25% more carbonated, do I just add 25% more sugar when I bottle? I'm hoping for something simple like that, but please let me know if this is a baaaaaad idea. I'd rather not have a closet full of exploding beer bottles.
Thanks!