So I combined a spiced winter ale recipe and an oatmeal stout recipe I found on the web to make a heavy, spiced winter oatmeal stout. My problem is lack of carbonation. After 3 weeks in the bottle I have opened 3 beers, 2 were almost completely flat (hissed when opened) and 1 was very, very lightly carbonated. Good news is the brew tastes good flat, so getting some carbonation would be awesome. Here are the details..
5 gallon batch
O.G. 1.072
T.G. 1.020
When I transferred from secondary fermentation to bottling bucket, I added 3/4 cup maltodextrin, desolved in 1cup water, lightly boiled and cooled to 80F. This is the first I have used maltodextrin, I usually use corn sugar in the same manner. I used the maltodextrin to add mouth feel and body to the beer.
SO after sampling the 3 bottles, I gave each unopened bottle two flips upside down to help stir it up a bit. I should also mention my storage temp is lower than I would like, about 60-64 F.
Any opinions or thoughts? Could I have done something wrong with the maltodextrin? Is this simply a problem of low storage temp and I need to kick it up closer to 70?
Proste!
5 gallon batch
O.G. 1.072
T.G. 1.020
When I transferred from secondary fermentation to bottling bucket, I added 3/4 cup maltodextrin, desolved in 1cup water, lightly boiled and cooled to 80F. This is the first I have used maltodextrin, I usually use corn sugar in the same manner. I used the maltodextrin to add mouth feel and body to the beer.
SO after sampling the 3 bottles, I gave each unopened bottle two flips upside down to help stir it up a bit. I should also mention my storage temp is lower than I would like, about 60-64 F.
Any opinions or thoughts? Could I have done something wrong with the maltodextrin? Is this simply a problem of low storage temp and I need to kick it up closer to 70?
Proste!