1st batch problems, any suggestions

[220swift]

My first brew was an extract American wheat from NB. O.G. was 1.041, was suppose to be 1.043. Pitched the yeast and let ferment for 18 days at 67deg, F.G. was down to 1.009 for 3 days, mixed up 2/3 cup of corn sugar in 16oz of water for my primer. I used an auto syphon to rack to bottling bucket, so to my knowledge didn't get any splashing, yet over 3 weeks after bottling my beer it has little carbonation/no head, and it taste kinda like yeast. Is there something I did wrong, not enough priming sugar, temp or do I just need to wait longer?

 

[jaycount]

Wheat beers often have some different yeast flavors, yeasts are a big part of wheat beers.

What temp have you left the bottles at?

Also are you rating the carbonation ONLY by the head size/retention or also by the carbonation mouthfeel? Just thinking, some recipes may not have good head retention but are still well carbonated. Some people confuse the two. I can speak that my hefeweizen I brewed a few months ago had terrible head retention (but it was well carbed!).

 

[220swift]

There isn't much carbonation at all, just added there is no head for an FYI,as for the yeast flavor the taste is similar to what rising bread smells like, if that makes sense. My central air is set for 70 degrees, so that should be very close to what the bottles are at.

 

[jaycount]

what kind of recipe and yeast?

 

[220swift]

It was an extract from Norther Brewer, the kit came with safale US-05

 

[Thehopguy]

You sure your beer isn't conditioning at less than 70 degrees. I've heard this can cause problems. And I'm not sure if this will help much but how long are you refrigerating for before you drink? They say the beer can use a few days in the fridge to absorb the c02. I know my post isn't very credible with all the "I heard's" and "they say" but im just a noob like yourself trying to help.

 

[220swift]

I guess it could be a little cooler, probably not under 68 degrees though, and I put it in the fridge for 2 days at 36 degrees.

 

[Thehopguy]

Maybe try moving them to a slightly warmer spot? I'm just shooting in the dark here until someone with more experience contributes here, but it couldn't hurt to try!

 

[220swift]

That is what I was thinking also, but the only way I could do that is to move it to the garage which I think that would be way to high a temp as it is about 90 out there, or I could raise my house temp which I really don't want to do!!! Thanks for the help

 

[AdvGroo]

could try setting the beers in a container with water at a desired temp. control the water temp by adding warm water or ice to cool. My other thought was the sugars you put in the bottling bucket prior to siphoning the beer right? for proper mixing if the sugars. I am new too, just ideas i have seen talked about.

 

[220swift]

Yea, I made a priming solution of 2/3 cup of corn sugar with 16 oz of water brought it to a boil, let it cool for a bit and dumped it in my bottling bucket, then used an auto syphon to rack from the fermenter making everything swirl around so it should have been mixed pretty well.

 

[AdvGroo]

So yea, everything sounds like you did well... So conditioning at the right temp and more time... IDK seems like a common answer here, more time. Go Brew another batch!

 

[NordeastBrewer77]

Sometimes beers just take longer to carb up. I have a relatively low gravity APA that's been in bottles for four weeks now and is just starting to carb up nicely. Just a guess, cuz every batch of beer is different, but give it another week and see where it's at.

 

[220swift]

HaHa, I already have a cream ale from AHS that has been fermenting for two weeks, just hope this doesn't happen to the next batch.

 

[220swift]

Thanks for the replies this far everyone, keep them coming. Can never get too much information!