HughRichardson
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I just brewed a batch of Coopers Real Ale using 700 g LDM, half kilo of Dextrose, Fuggle hops and Safale SO4 yeast. Fermentation went fine at a steady 20 to 21 degrees C, and also the bottling.
However its been in the bottle two days now, and ordinarily I would expect the bottles to be hard by now with some sediment forming at bottom of the bottles.
I use 1.5 litre PET bottles which are generally ideal for the purpose. However with this batch, the bottles are still quite soft to touch, and there is hardly any visible sediment. I am coming to the conclusion that I might have used the Half Teaspoon measure to add the priming sugar instead of the One Teaspoon measure. This would mean that each 1.5 litre bottle was primed with about 1 Tsp sugar instead of the usual 2 Tsp.
Is there any possible remedial action I can take, or must I just resign myself to a rather flat batch?
However its been in the bottle two days now, and ordinarily I would expect the bottles to be hard by now with some sediment forming at bottom of the bottles.
I use 1.5 litre PET bottles which are generally ideal for the purpose. However with this batch, the bottles are still quite soft to touch, and there is hardly any visible sediment. I am coming to the conclusion that I might have used the Half Teaspoon measure to add the priming sugar instead of the One Teaspoon measure. This would mean that each 1.5 litre bottle was primed with about 1 Tsp sugar instead of the usual 2 Tsp.
Is there any possible remedial action I can take, or must I just resign myself to a rather flat batch?