jimbrew_jr
Member
Alright so my second batch of beer was ready today and it came out delicious. One problem though is it seems to have a low head low carbonation. This occurred on my first batch of beer as well but the beer had a bit better carbonation as it got older. For both batches I left 1 week primary 2 weeks secondary 3 weeks in the bottle.
My first batch was a brown ale and I used 5 oz of dextrose in about 5.5 gallons of beer. (58 beers). This batch I yielded less 4.9 gallons (52 beers) because it was pumpkin but I still increased the dextrose to 5.4 oz.
My question is, is this problem purely a dextrose addition problem or is it a signal that I need to let my beers condition longer in the bottle. What makes a beer "ready" out of the bottle? I know that they can/will continue to improve in flavor for up to 3 months in the bottle but can anyone provide more insight? Maybe things I can look for when pouring/tasting the beer.
Thanks for the help
My first batch was a brown ale and I used 5 oz of dextrose in about 5.5 gallons of beer. (58 beers). This batch I yielded less 4.9 gallons (52 beers) because it was pumpkin but I still increased the dextrose to 5.4 oz.
My question is, is this problem purely a dextrose addition problem or is it a signal that I need to let my beers condition longer in the bottle. What makes a beer "ready" out of the bottle? I know that they can/will continue to improve in flavor for up to 3 months in the bottle but can anyone provide more insight? Maybe things I can look for when pouring/tasting the beer.
Thanks for the help