Bottle Conditioning

[Cold_Steel]

EPIC FAIL....
Story...brewed 80 gallons..after 3months bottled 5 gallons without adding yeast...Perfect results.
Wanted to make sure no beers would open without proper carb. Used different strain of yeast Safbrew S-33 for bottle condidtioning= TOTAL DESTRUCTION. Its ranchy. I lost 65 gallons.
I cant even drink the crap. Plus when I opened it no carb. It was 100% flat.

 

[Revvy]

Sorry about that. Like I said, I've never had an issue, even with bigbeers, of not having them carb up fine, eventually.

 

[Cold_Steel]

Its not even the carb that I think is the issue as much as the taste. the flavor is SO diferent.
I am not upset with anyone here by any means. I am just reporting my results. All information is import the good the bad and the ugly.
It has had almost 2 months of bottle condition so there should be some bubbles.
I wonder what went wrong. My first thought is the YEAST.
It has to be the Safebrew 33. It is a belgian yeast. I think that was the problem.
I would love some theories?

 

[EvilGnome6]

Its not even the carb that I think is the issue as much as the taste. the flavor is SO diferent.
I am not upset with anyone here by any means. I am just reporting my results. All information is import the good the bad and the ugly.
It has had almost 2 months of bottle condition so there should be some bubbles.
I wonder what went wrong. My first thought is the YEAST.
It has to be the Safebrew 33. It is a belgian yeast. I think that was the problem.
I would love some theories?

I think if the yeast actually did anything, you'd have carbonation.

 

[Cold_Steel]

I think if the yeast actually did anything, you'd have carbonation.

thats a good point...
Actually thats a really good point. Was the yeast strong enough to do what I was asking it to do? The beer has a alc 8%. Can Safbrew S 33 tolerate that much alc?

 

[Cold_Steel]

Why did this not carb?
5oz of priming sugar.
Safbrew S-33
No carb?

 

[jbay76]

Folks,
Here's a question for you all. I am brewing a belgian beer and want to bottle condition using a nuetral ale yeast like CA Ale yeast. I want to kill off all the belgian strain once primary is done and have been thinking about using pottassium metabisulfate to do so but wonder if I will be bale to bottle condition my beer afterwards? I don't have a keg or kegging supplies.

So, do you think I'll be able to bottle condition after using pottasium metabisulfate, or even sodium metabisulfate?

Thanks
J

 

[Revvy]

Folks,
Here's a question for you all. I am brewing a belgian beer and want to bottle condition using a nuetral ale yeast like CA Ale yeast. I want to kill off all the belgian strain once primary is done and have been thinking about using pottassium metabisulfate to do so but wonder if I will be bale to bottle condition my beer afterwards? I don't have a keg or kegging supplies.

So, do you think I'll be able to bottle condition after using pottasium metabisulfate, or even sodium metabisulfate?

Thanks
J

Why do you want to kill off the existing strain? Are you trying to hide it from other folks harvesting it? That's the main reason the Belgians do it....most folks who add fresh yeast on here just add it without killing off the primary strain...the more living yeast you have, the better your chances of getting good carb.

I would assume k-meta would work, but then you've just sulfited your beer. And I can't see a reason for adding more chemicals to our beer.

 

[jbay76]

Revvy,
I want to kill off the original yeast strain because I have noticed that if the beer ages too long, the original yeast strain will change the flavor of the beer if its bottle conditioned. I have enough from this batch to keep me happy through most of summer, but I don't want the flavor profile to change like a previous years batch did. So, I theorized that by removing all yeast after primary and adding a neutral yeast strain, I can reduce/eliminate the possibility of drinking a saison 3 2 months down the road and drinking a totally different beer from when I first cracked into one. Incidentally, I do not have a problem with naturally carbonating my beers. I learned from my mistakes in the early days of home brewing.

 

[Cold_Steel]

Revvy,
I want to kill off the original yeast strain because I have noticed that if the beer ages too long, the original yeast strain will change the flavor of the beer if its bottle conditioned. I have enough from this batch to keep me happy through most of summer, but I don't want the flavor profile to change like a previous years batch did. So, I theorized that by removing all yeast after primary and adding a neutral yeast strain, I can reduce/eliminate the possibility of drinking a saison 3 2 months down the road and drinking a totally different beer from when I first cracked into one. Incidentally, I do not have a problem with naturally carbonating my beers. I learned from my mistakes in the early days of home brewing.

Why add a chemical thou? Everyone on here has murder yeast several ways:cross: How about raising the temp or lowering? It wont affect the taste because the yeast would dead.

 

[jbay76]

I don't have the fridge to chill it down or any means to heat pasteurize it, nor any method to run it through fine micron filters to physically separate it.......
J