Toilet Rocker
Well-Known Member
Hey guys--I just started this year, so I've only 2 batches to speak of. My first batch, a brown ale came out way undercarbonated. The second, an oatmeal stout, came out a bit better. I spoke with my local HB shop and was told that as they conditioned at a good temp and were not overfilled, the problem was probly too much yeast settling out. I was advised to stir up the cake a tad when racking to the bottling bucket so there's something to eat the primer (the first batch was quite sweet). This seems to have worked for the stout. Is this the best method? I read about adding a packet (or less) of rehydrated yeast at bottling. This would remove off-flavors from dead yeast. I'm about to bottle a licorice porter and want to be safe. Thanks.
First post--looking forward to many more.
First post--looking forward to many more.