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Old 10-03-2007, 06:23 PM   #1
bbriscoe
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Default Flat beer

We just bottled our first batch on Saturday. It was an Octoberfest and it looked and tasted "normal" before bottling. We dissolved 5 oz of priming sugar in boiling water, then dumped that in the bottling bucket and siphoned the beer in. Bottled and capped using a capper. My BIL put on in the fridge that day and opened after 3.5 days and got absolutely no head. Is this normal?


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Old 10-03-2007, 06:25 PM   #2
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It sure is!

Yeast go dormant at those cold temperatures, so they can't work carbonating your beer! Put them at 70 degrees for 2-3 weeks and then refrigerate one and try it. If it's carbed up, then they all can go in the fridge (or stay where they are). If it's not carbed up yet, give it another week or two.


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Old 10-03-2007, 06:29 PM   #3
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What about "cold fermenting" after bottling to make the beer clearer?
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Old 10-03-2007, 06:58 PM   #4
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Quote:
Originally Posted by bbriscoe
What about "cold fermenting" after bottling to make the beer clearer?
"cold crashing" is done post primary fermentation, at secondary or prekegging/bottling. Cold fermenting is for lagers, and isn't directly tied to the bottling procedures.
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Old 10-03-2007, 07:14 PM   #5
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Quote:
Originally Posted by bbriscoe
What about "cold fermenting" after bottling to make the beer clearer?
Or, after the beer is carbed at room temperature (even a lager), then you stick it in the fridge and it will eventually clear up more.

But there is no "cold fermenting" after bottling because all the fermenting has already taken place. If you make a lager, the cold fermenting period takes place before bottling.
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Old 10-03-2007, 10:26 PM   #6
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first, it hasn't even been a week, so even at room temp the beer won't have fully carb'd yet.
second, as mentioned, the fridge is too cold for bottle priming. give it 3 full weeks at room temp in the bottle, THEN you can start to chill some and taste it.


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