SourLover
Well-Known Member
I’m posting this here because I think I will get a better response from the sour beer group than if I posted it in the bottling section.
I bottled a mango sour a little over a month ago. I took some of one of my 9 month old, 5 gallon sour base beers and racked one gallon of it over mango. I did add a small amount of Red Star wine yeast to the one gallon fermenter. The base beer was 1.000, and within three weeks the mango beer had the right flavor and was 1.000. At bottling, I individual primed bottles with corn sugar to hit 3.5 volumes using the priming sugar calculator on Brewers Friend, which was 8.9 grams per 750ml bottle. I mixed the corn sugar with a small amount of water, heated it up, cooled it slightly, and added it individually to the bottles before filling. I also added a small amount of the rehydrated Red Star wine yeast to each bottle during the filling process.
The bottles have been stored in the 60-70 degree range at my office. I tried one bottle the other day and it didn’t seem to be carbonated properly.
I see the cause as one of three things.
1.) Leaking cap
2.) Not enough time
3.) Problem with my bottling process
Based on the fact that the beer refermented in three weeks I think I should be able to eliminate number two.
If it is number one, that is easy to correct, but if it is number three I may need some help.
Does anyone have any thoughts or suggestions on my process? Is their something I could be doing differently?
I bottled a mango sour a little over a month ago. I took some of one of my 9 month old, 5 gallon sour base beers and racked one gallon of it over mango. I did add a small amount of Red Star wine yeast to the one gallon fermenter. The base beer was 1.000, and within three weeks the mango beer had the right flavor and was 1.000. At bottling, I individual primed bottles with corn sugar to hit 3.5 volumes using the priming sugar calculator on Brewers Friend, which was 8.9 grams per 750ml bottle. I mixed the corn sugar with a small amount of water, heated it up, cooled it slightly, and added it individually to the bottles before filling. I also added a small amount of the rehydrated Red Star wine yeast to each bottle during the filling process.
The bottles have been stored in the 60-70 degree range at my office. I tried one bottle the other day and it didn’t seem to be carbonated properly.
I see the cause as one of three things.
1.) Leaking cap
2.) Not enough time
3.) Problem with my bottling process
Based on the fact that the beer refermented in three weeks I think I should be able to eliminate number two.
If it is number one, that is easy to correct, but if it is number three I may need some help.
Does anyone have any thoughts or suggestions on my process? Is their something I could be doing differently?