tspilker
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- Joined
- Mar 23, 2009
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I went to my LHBS today to find out about their "recipe only" policy. It has to do with a hop shortage, so they will only sell completed kits, which I wanted to make sure would still allow me to come in with a recipe from this message board to make it. They said I could.
My problem is with bottle conditioning.
I made a no-boil kit, and the instructions given to me by my LHBS was that for the bottle conditioning, add 3/4 cup of boiled corn sugar to my beer, mix it, and then bottle it at fermentation temp for 10-14 days.
At 14 days it still has very little CO2. According to the LHBS, this is because "The beer is colder than the ambient room temperature, so the yeast is going dormant" thus my white residue at the bottom.
As far as I recall from chemistry, the reason the bottle feels colder than the air is due to it's conductivity, not it's temperature.
They suggested that I move it to a warmer location (it's at 70 degrees now) after shaking the white sediment back into solution. This is against the suggestions to let it bottle condition for 4 weeks (which LHBS told me will make the yeast go completely dormant)
Finally, his reasoning was because "Sierra Nevada brewery bottle conditions their beer and carbonates it in 5 days"
Let me know if this is just a problem with how I explained my problem, or if his methods are flawed.
Also, I'm brewing a porter which I am anxious to try as it is my first brew. I want to do an extract brew this weekend.
My problem is with bottle conditioning.
I made a no-boil kit, and the instructions given to me by my LHBS was that for the bottle conditioning, add 3/4 cup of boiled corn sugar to my beer, mix it, and then bottle it at fermentation temp for 10-14 days.
At 14 days it still has very little CO2. According to the LHBS, this is because "The beer is colder than the ambient room temperature, so the yeast is going dormant" thus my white residue at the bottom.
As far as I recall from chemistry, the reason the bottle feels colder than the air is due to it's conductivity, not it's temperature.
They suggested that I move it to a warmer location (it's at 70 degrees now) after shaking the white sediment back into solution. This is against the suggestions to let it bottle condition for 4 weeks (which LHBS told me will make the yeast go completely dormant)
Finally, his reasoning was because "Sierra Nevada brewery bottle conditions their beer and carbonates it in 5 days"
Let me know if this is just a problem with how I explained my problem, or if his methods are flawed.
Also, I'm brewing a porter which I am anxious to try as it is my first brew. I want to do an extract brew this weekend.