Hey guys,
I was trying to carb up a 5 gal batch of Irish Red Ale to style. Punched in my numbers for 1.225 co2 volume and got 1oz (28g) of cane sugar to add (this was my mistake, I meant to do 2.25!!). Now 5 weeks later and I get just the slightest puff on opening, no head and little if ANY carbonation after being in the fridge for 2 days. At room temp they produce a little head, but still no real carb. Bottles have been held at 65-70 for the 5 week duration and were rolled at week 3 when found they were uncarbed, I just don't think I got enough sugar in there at bottling time and I think that's all I'm going to get.
I pulled one bottle and took a hydro, it's at my Final Gravity (1.010). I poured the dregs into a pseudo starter and it's started fermenting, so my yeast is OK.
Here's my thought on saving this batch:
What a pain, but not sure what else to do...
Any thoughts?
Thanks!
Blake
I was trying to carb up a 5 gal batch of Irish Red Ale to style. Punched in my numbers for 1.225 co2 volume and got 1oz (28g) of cane sugar to add (this was my mistake, I meant to do 2.25!!). Now 5 weeks later and I get just the slightest puff on opening, no head and little if ANY carbonation after being in the fridge for 2 days. At room temp they produce a little head, but still no real carb. Bottles have been held at 65-70 for the 5 week duration and were rolled at week 3 when found they were uncarbed, I just don't think I got enough sugar in there at bottling time and I think that's all I'm going to get.
I pulled one bottle and took a hydro, it's at my Final Gravity (1.010). I poured the dregs into a pseudo starter and it's started fermenting, so my yeast is OK.
Here's my thought on saving this batch:
- Dissolve and boil 2.5 oz sugar into just over 100mL of water (I have roughly 50 bottles)
- Using a pipette move 2 mL of solution into uncapped bottle
- Re-cap then roll to suspend yeast
- Wait 3 weeks at 70F
What a pain, but not sure what else to do...
Any thoughts?
Thanks!
Blake