V-Fib
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- Joined
- Feb 10, 2016
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So I have my 1st two all grain brews bottled, one stout and one IPA. Both had lower than expected FG due to to much water being used. The batch size in the fermenters were 3 gal, I didn't use a yeast starter but I pitched an entire Wyeast smash pack in each carboy figuring the extra yeast would compensate for no starter. I fermented each batch for 30 days at 62 degrees (my basement temp). Then I cold crashed for 2 days at 33-36 degrees. I used NB carb calculator to figure out how much corn sugar to use and estimated the brew to be at 40 degrees to make up for warming during bottling. I boiled the corn sugar in minimal water added it to the bucket than siphoned the beer into it. I bottled in swing tops and kept the bottles in my basement at 62 degrees for 2 weeks. After reading some stuff I moved the bottles into an upstairs closet at 71 degrees for another week. I tested a bottle of each yesterday and both were under carbed.
So my questions to prevent under carb again do I let my fermenters raise to room temp to reduce the temp the chance of inaccurate sugar used?
Did I use to little yeast?
Was my yeast to old and weak by the time I bottled?
Did the low temp fermentation and first 2 weeks of bottling kill my yeast?
So my questions to prevent under carb again do I let my fermenters raise to room temp to reduce the temp the chance of inaccurate sugar used?
Did I use to little yeast?
Was my yeast to old and weak by the time I bottled?
Did the low temp fermentation and first 2 weeks of bottling kill my yeast?