Whatsgoodmiley
Well-Known Member
- Joined
- Sep 6, 2015
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I brewed midwest supplies' London Fog porter. I did all the steps:
- aerate wort
- hydrate the yeast
- dechlorinate water with Campden
Its gravity went from 1.045 to 1.011 to be around 4.20%. I fermented it for 2 weeks in primary, two in secondary, and it's been conditioning for 8 days.
Primed with the prescribed amount of corn sugar.
There wasn't really a yeast cake in this bottle and it was completely flat, save for a few bubbles. I haven't checked any other bottles because I'm not home, but I'm worried.
TL;DR: Why flat?
- aerate wort
- hydrate the yeast
- dechlorinate water with Campden
Its gravity went from 1.045 to 1.011 to be around 4.20%. I fermented it for 2 weeks in primary, two in secondary, and it's been conditioning for 8 days.
Primed with the prescribed amount of corn sugar.
There wasn't really a yeast cake in this bottle and it was completely flat, save for a few bubbles. I haven't checked any other bottles because I'm not home, but I'm worried.
TL;DR: Why flat?