badforyabrewing
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Being a newb myself and having a couple of drinks while wonderfully d the same question, is the ballon method a decent gauge to when carbonation is finished?
Sound advice and very true, the closer I can get my beer to pub quality the better , even if I have to put the cost up a bit I don't care. Better to have a quality pint at £1 than one that is flat and green at 40p a pintOne of the reasons most people think home brew taste like crap is because it not left for long enough in bottles. Leave you home brew for at least one month. you will see a much better head retention it have and the bear will taste much better, but do not take my word for this next time you make beer open on after one week another after 2 weeks so on and so on you will see it get better with age. I am making some lager now and I am going to leave it for 6 months. the think is home brew is about making beer better than what you can buy not just making some crap to say I have made my own beer...
Lots of good answers here but I still have a question...after all the background info...
1) Big Baltic Porter kit that was supposed to be 9.5-10.8% ABV.
2) Used 5.4% more LME by mistake and added 14 oz. corn sugar alcohol boost kit. OG 1.120
2) Aerated & pitched two yeast packets + NB Fast Pitch.
4) Left in carboy 4.5 weeks for various reasons. FG 1.026 3 days in a row. Yikes...not on the Baltic Porter chart anymore, but probably fermented...
5) Boiled 5 oz. bag of priming sugar in 16 oz water, cooled, mixed into the beer & bottled. 64 F when bottled (was on floor in a tote on cement floor). Air temp a couple feet above floor in cellar 66 F.
6) Waited 4 weeks before opening. Smells sweet, tastes sweet & barely a 'pffft' upon opening & barely 3 mm / 1/8" 'head'.
7) 4 non-beer-judge tasters liked it but no one analyzed taste. Wished it had more carbonation.
8) Put bottles in 6-pack carriers in an opaque Rubbermaid style tote planning to move upstairs...it's rarely above 69 F & where it is would be in a hallway that won't work. Tote was still 66 F inside last night.
9) I am thinking about blowing some warm air from a space heater via a fan and cardboard with heater on low and thermostat set barely above where it sees the cellar temp being...would check air temp & aim for low 70's F for a couple more weeks.
?)
I'm hoping a little warmer conditioning and more time are what it needs. What produces the condition of not being able to carbonate further? Totally exhausted yeast? Is that common? (Used S-189 between 63 and 66 F).
Thank you
At this point the beer doesn't care how fast you warm it up (as long as it doesn't get too warm in the process). The yeast does care. It wants it warm now.
I do it that way, and I've never had a problem, it's such miniscule amounts of sanitizer we're talking about so I don't think there are any measurable difference.I recently started using StarSan to sanitize my bottle caps... that is, I put the caps in a small dish full of StarSan and let them soak while the bottles are being filled, then pull them out one at a time and shake them off before fitting and capping them on.
And it's more than a coincidence to me that my last two batches have not carbonated as much or as quickly as previous batches... I wonder if residual StarSan on the bottle cap might be stunting the yeast...
Ditto, I've never had a problem carbonating by putting my caps in starsan during bottling.I do it that way, and I've never had a problem, it's such miniscule amounts of sanitizer we're talking about so I don't think there are any measurable difference.
I do this every time and it has no affect that I’ve noticed on carbonation levels.I recently started using StarSan to sanitize my bottle caps... that is, I put the caps in a small dish full of StarSan and let them soak while the bottles are being filled, then pull them out one at a time and shake them off before fitting and capping them on.
And it's more than a coincidence to me that my last two batches have not carbonated as much or as quickly as previous batches... I wonder if residual StarSan on the bottle cap might be stunting the yeast...
I recently started using StarSan to sanitize my bottle caps... that is, I put the caps in a small dish full of StarSan and let them soak while the bottles are being filled, then pull them out one at a time and shake them off before fitting and capping them on.
And it's more than a coincidence to me that my last two batches have not carbonated as much or as quickly as previous batches... I wonder if residual StarSan on the bottle cap might be stunting the yeast...
Solution... from the spray bottle... I wouldn't have any fingerprints left if I was using it straight! I added clarification to my earlier post.Do you really mean StarSan, or a StarSan solution, i.e. a properly diluted StarSan?
If you use undiluted StarSan, I think that's a mistake.
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