Hello again,
Brewing an extract IPA (last thread)
I actually kind of like the taste of it compared to my last few beers, the only problem is that this time it's flat as a pancake after 2 weeks. Tried 2 bottles and both are utterly flat
I switched this time from using honey as a priming agent to using pils DME. I used about 66 grams (as I recall) for a 3 gallon batch. I added it to about 3/4 cup of water to make mixing into the bottling bucket easier, and simply microwaved it for about 45 seconds (to about 170 degrees) to pasteurize it.
Did I render the sugar undigestible by carmelization in the microwave or something? Any idea what I goofed up on here? Have not had any carbonization problems (to the contrary, my first few batches were too fizzy)
Perhaps more importantly, can it be salvaged?
Brewing an extract IPA (last thread)
I actually kind of like the taste of it compared to my last few beers, the only problem is that this time it's flat as a pancake after 2 weeks. Tried 2 bottles and both are utterly flat
I switched this time from using honey as a priming agent to using pils DME. I used about 66 grams (as I recall) for a 3 gallon batch. I added it to about 3/4 cup of water to make mixing into the bottling bucket easier, and simply microwaved it for about 45 seconds (to about 170 degrees) to pasteurize it.
Did I render the sugar undigestible by carmelization in the microwave or something? Any idea what I goofed up on here? Have not had any carbonization problems (to the contrary, my first few batches were too fizzy)
Perhaps more importantly, can it be salvaged?