clarenancy
Member
- Joined
- Jul 21, 2021
- Messages
- 12
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- 7
I'm sort of new to brewing and have been relatively successful with my beginner extract kits. At least I've gotten beer that I like to drink
Now I'm getting a little experimental, and experienced my 1st flat bottling job. This brings up some questions that I'm sure mean that I don't really understand the yeast. Like most cooks, you follow the recipe and hope you like it. Until you learn a little more.
So here I am.
I'm using dry yeast. I like the Belgian styles so SafAle BE-134 or 256 have been the main ones that have come with the kits I've used.
1. The BE-256 says ideal temps lower than 68° but acceptable up to 77°. I've used this one a few times on a Leffe clone and I've enjoyed the flavor and the ABV. And the carbonation in the bottle. I live in the deep south and don't cool my house anywhere near 67°, but if I did, how would this alter the outcome of my beer?
2. As I understand it, there is unspent yeast in the brew that the dextrose using while in the bottle. So, if I add honey for instance, at the end of the primary fermentation, am I going to tax or use up the yeast activity I need for bottle conditioning?
3. The one that came out a lot flatter than I'd like (not completely flat but disappointingly flat) was a golden strong. It taste good and is very high, maybe too high ABV. This recipe asked for 2 yeast packets and a very long 2ndary fermentation. Did I leave it too long and thus over use the yeast or is this likely a case of Clare didn't use enough dextrose when she bottled?
Thanks in advance for your knowledge.
Clare
Now I'm getting a little experimental, and experienced my 1st flat bottling job. This brings up some questions that I'm sure mean that I don't really understand the yeast. Like most cooks, you follow the recipe and hope you like it. Until you learn a little more.
So here I am.
I'm using dry yeast. I like the Belgian styles so SafAle BE-134 or 256 have been the main ones that have come with the kits I've used.
1. The BE-256 says ideal temps lower than 68° but acceptable up to 77°. I've used this one a few times on a Leffe clone and I've enjoyed the flavor and the ABV. And the carbonation in the bottle. I live in the deep south and don't cool my house anywhere near 67°, but if I did, how would this alter the outcome of my beer?
2. As I understand it, there is unspent yeast in the brew that the dextrose using while in the bottle. So, if I add honey for instance, at the end of the primary fermentation, am I going to tax or use up the yeast activity I need for bottle conditioning?
3. The one that came out a lot flatter than I'd like (not completely flat but disappointingly flat) was a golden strong. It taste good and is very high, maybe too high ABV. This recipe asked for 2 yeast packets and a very long 2ndary fermentation. Did I leave it too long and thus over use the yeast or is this likely a case of Clare didn't use enough dextrose when she bottled?
Thanks in advance for your knowledge.
Clare