ThickHead
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So far, bottle conditioning has proven to be my principle nemesis when it comes to acheiving what I would deem acceptable results at this stage in my homebrewing endeavors. I have been absolutely pleased with my results in every aspect with the exception of carbonation consistency.
I have, to date, bottle conditioned two similar batches of an American IPA. Both 5 gal batches yielded 31 and 32, 1 pint flip-top, bottles of delicious beer respectively (yes, dry-hopping absorbs a lot of beer). For each batch I primed with no less than 5 oz of dextrose (boiled to dissolve and sanitize and the beer racked ontop of it into the bottling bucket). The first batch I did not stir during priming and bottling, the second batch I did. The first batch conditioned for 4 weeks at between 70 and 80 F, the second for 6 weeks at the same tempurature. Both batches were fermented using White Labs California Ale yeasties. Both batches swere extracts and had a SG of around 1.055 and an FG of around 1.02 (I have trouble getting my extract batches much lower).
The results of both batches yielded, what I would deem, approximately 50% success rate in terms of ideal carbonation levels. I ended up with around 15 fantastic beers and 15 undercarbonated beers (although otherwise delicious). All the undercarbonated beers achieved some level of carbonation, just not enough.
This inconsistency is troubling to me at this point. I am currently at a loss to determine what the causative factor, or set of factors, might be. My current root cause analysis efforts have identified several potential factors. They are as follows:
I was hoping to perhaps get some feedback on thoughts y'all might have regarding my experience with inconsistent carbonation. Have I missed any possibilities? Has anyone had similar experience with the yeast that I used for this IPA?
I have, to date, bottle conditioned two similar batches of an American IPA. Both 5 gal batches yielded 31 and 32, 1 pint flip-top, bottles of delicious beer respectively (yes, dry-hopping absorbs a lot of beer). For each batch I primed with no less than 5 oz of dextrose (boiled to dissolve and sanitize and the beer racked ontop of it into the bottling bucket). The first batch I did not stir during priming and bottling, the second batch I did. The first batch conditioned for 4 weeks at between 70 and 80 F, the second for 6 weeks at the same tempurature. Both batches were fermented using White Labs California Ale yeasties. Both batches swere extracts and had a SG of around 1.055 and an FG of around 1.02 (I have trouble getting my extract batches much lower).
The results of both batches yielded, what I would deem, approximately 50% success rate in terms of ideal carbonation levels. I ended up with around 15 fantastic beers and 15 undercarbonated beers (although otherwise delicious). All the undercarbonated beers achieved some level of carbonation, just not enough.
This inconsistency is troubling to me at this point. I am currently at a loss to determine what the causative factor, or set of factors, might be. My current root cause analysis efforts have identified several potential factors. They are as follows:
Leaky bottle seals: After much inspection I do not believe the seals to be faulty, although I will concede that I did not seal them wet during bottling.
Poorly mixed priming solution: Although both batches produced similar results, the first not getting a stir during priming and the second getting a healthy stir.
Low amount of suspended yeast during racking to the bottling bucket: Unlikely but a possibility
Weak yeasties: Both batches did take at least 48 hours prior to producing much noticeable fermentation activity. Neither was fermented using a starter.
Insufficient conditioning time: This is what my gut is telling me even though each batch was conditioned at least 4 full weeks. It is possible that the strength of the yeast requires a much longer conditioning cycle.
I was hoping to perhaps get some feedback on thoughts y'all might have regarding my experience with inconsistent carbonation. Have I missed any possibilities? Has anyone had similar experience with the yeast that I used for this IPA?