h4mmy86
Well-Known Member
Hey guys, I brewed Northern Brewer's Dawson's Multigrain Red Ale AGK on 10/17, left it in the primary on the yeast cake until 11/8 when I bottled.
OG: 1.044
FG: 1.010
...this is right before I later found my hydrometer to be a little out of whack so these numbers may vary slightly. Subtract .002 at the most
Now to get this out of the way; Yes, I am sure I primed.
I used about 3.3 oz table sugar to carbonate at about 2.3 vols (according to Beersmith).
I gave the beer about 2 weeks before I popped the first top, this being a rather light session beer, I expected it to be ready.
I pop the top, hear a very weak little *pfft* and pour a glass of dead flat brew.
A week or so later, try again, same thing. At best I've had a couple bottles that form a thin wimpy head on top of still very flat beer when poured straight down the middle of the glass.
So I take my bottles, shake them around a bit to get the yeast back in suspension, set them upside down for about 30 minutes, and slosh some more before finally setting them back upright in a warmer spot. (Prolly 72*ish)
Now, they have been setting in the warmer spot for a week or so and are still the same.
What should I do??
Now, there is one thing I did differently with this brew than normal. I used nearly 100% RO water. Do you think that the yeast are so starved for nutrient that they were exhausted fermenting this little session beer??
I did use a 2 quart yeast starter, no yeast nutrient added.
I really don't wanna waste this beer, it has so much potential to be a great brew!!
OG: 1.044
FG: 1.010
...this is right before I later found my hydrometer to be a little out of whack so these numbers may vary slightly. Subtract .002 at the most
Now to get this out of the way; Yes, I am sure I primed.
I used about 3.3 oz table sugar to carbonate at about 2.3 vols (according to Beersmith).
I gave the beer about 2 weeks before I popped the first top, this being a rather light session beer, I expected it to be ready.
I pop the top, hear a very weak little *pfft* and pour a glass of dead flat brew.
A week or so later, try again, same thing. At best I've had a couple bottles that form a thin wimpy head on top of still very flat beer when poured straight down the middle of the glass.
So I take my bottles, shake them around a bit to get the yeast back in suspension, set them upside down for about 30 minutes, and slosh some more before finally setting them back upright in a warmer spot. (Prolly 72*ish)
Now, they have been setting in the warmer spot for a week or so and are still the same.
What should I do??
Now, there is one thing I did differently with this brew than normal. I used nearly 100% RO water. Do you think that the yeast are so starved for nutrient that they were exhausted fermenting this little session beer??
I did use a 2 quart yeast starter, no yeast nutrient added.
I really don't wanna waste this beer, it has so much potential to be a great brew!!