georgepburdell
New Member
- Joined
- Nov 19, 2019
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Hi,
I am a newbie and have two beers under my belt now. The first, a wheat beer and the second is a cascade pale ale. In both cases, I've had inconsistent carbonation in the bottles. I'll use the example of the first wheat beer for this.
I mixed 65g of dextrose monohydrate to 2.5 cups of warm/hot water. After letting the solution cool, I added it to 2.35 gallons of fermented wort in the bottling bucket for a target CO2 volume of 3.
The temperature during bottling and conditioning was about 25C / 78F. I conditioned for a week and then chilled before serving. Due to some off tastes, I stuck all of my bottles in my fridge for about another week before opening one.
All the bottles have been subject to the same temperatures and I remember mixing the sugar solution fairly well into the fermented wort. Some bottles had a good head and carbonation level and others ranged from almost flat to slightly flat. ]
One thing to mention - I inverted some bottles to slightly agitate the liquid to check for carbonation progress. The FG was 1.019, much higher than my target FG of 1.007. I used WB 06 yeast and fermentation showed signs of being a little stuck (the kreusen settled within 24 hours and bubbling stopped within 36 hours of pitching).
Could there be some issues with my method? Anythings I should watch out for or missed?
I am a newbie and have two beers under my belt now. The first, a wheat beer and the second is a cascade pale ale. In both cases, I've had inconsistent carbonation in the bottles. I'll use the example of the first wheat beer for this.
I mixed 65g of dextrose monohydrate to 2.5 cups of warm/hot water. After letting the solution cool, I added it to 2.35 gallons of fermented wort in the bottling bucket for a target CO2 volume of 3.
The temperature during bottling and conditioning was about 25C / 78F. I conditioned for a week and then chilled before serving. Due to some off tastes, I stuck all of my bottles in my fridge for about another week before opening one.
All the bottles have been subject to the same temperatures and I remember mixing the sugar solution fairly well into the fermented wort. Some bottles had a good head and carbonation level and others ranged from almost flat to slightly flat. ]
One thing to mention - I inverted some bottles to slightly agitate the liquid to check for carbonation progress. The FG was 1.019, much higher than my target FG of 1.007. I used WB 06 yeast and fermentation showed signs of being a little stuck (the kreusen settled within 24 hours and bubbling stopped within 36 hours of pitching).
Could there be some issues with my method? Anythings I should watch out for or missed?