ninjabrewdood
New Member
Hey there! I'm a long-time lurker, first-time poster looking for thoughts/advice:
Brewed a light summer ale last month and it's been bottle conditioning for about three-four weeks now. I've checked it a few times. First after about a week and a half then at two and a half weeks...very little to no carbonation despite proper amounts of priming sugar and temps of 70+ degrees.
A little backstory: When it was fermenting there was some overly vigorous crazy yeast cottage cheese nasty action going on, and the yeast rafts didn't really settle. So I transferred to a priming bucket and filtered the beer through a tight mesh bag to try to capture any larger chunks of nasty from getting in to the priming bucket. Worked pretty well. But my concern is I perhaps didn't get enough suspended yeast in the bottle to fully carbonate the little bastards.
After 3 weeks with pretty much nothing carb-wise, I gently agitated the bottles to get the yeast back in suspension and let them sit another week or so, since that worked for a previous batch of under-carbed red ale. But it's been about a month now and still not much.
The brew itself taste good. Very drinkable. Just not remotely carbed enough to my liking for a lighter beer.
Any thoughts/suggestions would be great. This is my tenth batch, and I've managed to salvage a few others batches that wonked out (thanks to the awesome advice on this forum). Fortunately, I haven't had too many serious issues yet.
Thanks!
Brewed a light summer ale last month and it's been bottle conditioning for about three-four weeks now. I've checked it a few times. First after about a week and a half then at two and a half weeks...very little to no carbonation despite proper amounts of priming sugar and temps of 70+ degrees.
A little backstory: When it was fermenting there was some overly vigorous crazy yeast cottage cheese nasty action going on, and the yeast rafts didn't really settle. So I transferred to a priming bucket and filtered the beer through a tight mesh bag to try to capture any larger chunks of nasty from getting in to the priming bucket. Worked pretty well. But my concern is I perhaps didn't get enough suspended yeast in the bottle to fully carbonate the little bastards.
After 3 weeks with pretty much nothing carb-wise, I gently agitated the bottles to get the yeast back in suspension and let them sit another week or so, since that worked for a previous batch of under-carbed red ale. But it's been about a month now and still not much.
The brew itself taste good. Very drinkable. Just not remotely carbed enough to my liking for a lighter beer.
Any thoughts/suggestions would be great. This is my tenth batch, and I've managed to salvage a few others batches that wonked out (thanks to the awesome advice on this forum). Fortunately, I haven't had too many serious issues yet.
Thanks!