jonleven
Member
Hi All! I'm not exactly a beginner here, but new to the forums and this seemed the best place to ask this question.
I recently tried out two different batches of unhopped ale, one featuring just Yarrow, and another featuring Yarrow and Mugwort brewed 1 week apart. Both 1 gallon extract batches with S04 that fermented from around 1.055 to 1.015. I primed the Yarrow batch with 0.8oz of corn sugar and the Mugwort/Yarrow batch with 0.7oz of table sugar. I bottled both in a variety of bottles: 2 different swingtops and recycled traditionally capped bottles. I conditioned a bit low @62-70F for the first 2 weeks before moving to a more stable 70F after noticing carb issues.
Both batches have had either none or very little carbonation even after 4 weeks of conditioning, though interestingly my half full bottle with the dregs of the yarrow batch had low yet pleasant carbonation after 1 week.
One final note is that with a couple of the swing tops I put another half teaspoon of table sugar in and re-sealed afterward to see if that would improve anything (since I started to think maybe I went crazy and forgot to put the priming sugar in initially) but I popped one of those after 10 days @70F and nothing.
I'm starting to wonder if maybe the yarrow + age created some issue in which the yeast went dormant/died after primary but that seems unlikely to me. Did I maybe ruin things with the low-ish temperatures at first?
Am I missing anything else that might have been an issue, and anything I should try to salvage this?
Thank you!
I recently tried out two different batches of unhopped ale, one featuring just Yarrow, and another featuring Yarrow and Mugwort brewed 1 week apart. Both 1 gallon extract batches with S04 that fermented from around 1.055 to 1.015. I primed the Yarrow batch with 0.8oz of corn sugar and the Mugwort/Yarrow batch with 0.7oz of table sugar. I bottled both in a variety of bottles: 2 different swingtops and recycled traditionally capped bottles. I conditioned a bit low @62-70F for the first 2 weeks before moving to a more stable 70F after noticing carb issues.
Both batches have had either none or very little carbonation even after 4 weeks of conditioning, though interestingly my half full bottle with the dregs of the yarrow batch had low yet pleasant carbonation after 1 week.
One final note is that with a couple of the swing tops I put another half teaspoon of table sugar in and re-sealed afterward to see if that would improve anything (since I started to think maybe I went crazy and forgot to put the priming sugar in initially) but I popped one of those after 10 days @70F and nothing.
I'm starting to wonder if maybe the yarrow + age created some issue in which the yeast went dormant/died after primary but that seems unlikely to me. Did I maybe ruin things with the low-ish temperatures at first?
Am I missing anything else that might have been an issue, and anything I should try to salvage this?
Thank you!