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Wheat Ale

For CBC-1 yeast, the data sheet says to dose 0.1g/L. I use 0.5L bottles, so I should put 0.05 grams (50mg) of yeast per bottle. I don't have a scale that precise enough to measure it.

Quite difficult to measure (1/64 tsp). That would be like lightly salting a dish with two fingers.

Did you use a whole bag of CBC-1 or EC-1118 yeast for a 5 gallon batch? You probably mixed it into the bottling bucket along with the priming sugar?

Active fermentation of the complete wort in the fermenter lasts about 4 days. All further is the surcease of activity and sedimentation of the yeast.

It's actually the same post from the same guy. I guess he was interested in the different reactions from different forums on the same topic.

Maybe in an hour the yeast won't produce enough CO2 to fill the bottle headspace. Maybe it takes longer, but I read somewhere that yeast starts consuming simple sugars within half an hour of adding them to the beer, so an hour seems like enough to me.

Here's another idea worth considering: Instead of filling bottles with very little headspace, pour the beer into the normal headspace left behind the bottling wand, put a makeshift aluminum foil lid on the bottle, and after less than an hour, put the cap on the bottles. This will allow the yeast...

An interesting post that shows that a small headspace makes a very significant difference, and that anti-oxidation caps are useless. https://www.thehomebrewforum.co.uk/threads/test-results-from-bottling-using-oxygen-scavenging-caps-and-reduced-headspace-in-bottles.96998/

About ten days more than usual, the amount of foam started to normalize in the beer bottles with half a centimeter of headspace. The taste and aroma are better than before when I left up to 5 cm of headspace. This change really makes a difference in quality and aroma preservation and thanks to...

I put the sugar directly into the bottles because I don't think it will mix evenly, and by mixing I introduce unwanted air into the beer. I would avoid adding yeast for natural fermentation, for now. I will leave 1 cm of headspace in the bottles, instead of half, and I think that will be a good...

Isn't it easier to use a chemical preservative? Or, if forced carbonation is used, pasteurize the beer and then transfer it to a keg and carbonate it? Anyway, I think that in home brewing, pasteurization is unnecessary. Commercial production can certainly benefit from pasteurization or chemical...

Yes, my experiences are different too. Carbonation will work with very little headspace in the bottle, but it takes a bit more time.

Obviously there are opinions contrary to those I found on the forum: https://byo.com/article/master-the-action-carbonation/ In this text they claim: Headspace. Another factor that will affect the level of carbonation in your bottle-conditioned beer is the amount of headspace you allow in the...

I bottled a pure barley beer over the weekend and also left about 5mm of headspace in the bottle so I'll see how the foam turns out. I've made this recipe many times and there were no problems with the foam. This beer is hoppier and I expect a longer aroma compared to before when I left more...

For the last couple of days I have been studying the posts on this forum regarding the empty space to the top of the bottle. Everyone's experience is that a smaller space prolongs the aroma and quality of the beer, but also the time required for natural carbonation. Since I am not willing to...

In my experience, it's usually enough, but in warmer weather and barley beer (no wheat, no oats) around 5% ABV.

I've been doing some research on my beer diary and have noticed that most wheat beers have low foam after two weeks of carbonation. It will obviously need some more time. The main thing is that it's not related to filling the bottles to the top.

I'll definitely leave it at room temperature for a while longer. Maybe it just happened that it was poorly carbonated. The last few weeks it's been a little below 20'C in the room where my beer is stored, and it's a wheat beer, so maybe it needs a little more time to carbonate.

Two weeks ago I bottled the beer (first time to the top of the bottle) and left it to naturally carbonate, as I usually do. Today I tasted it after two days in the fridge and there is almost no foam at all. The beer is full-flavored and good, but the carbonation is very, very weak. I will leave...