Hi all.
I have been browsing this forum for a few months and have found it very useful in my adventures as a new Homebrewer. Thank you all for the help you've provided to me and many others.
With that said, I am now finally writing here for the first time seeking your help.
I have brewed a few batches but have now come up with an issue - lack of carbonation from the bottled beer.
The beer in question now is a Jalapeño Cream Ale (All Grain Kit) my wife gifted me for Christmas.
The Kit required a 6.5 gallon boil but unfortunately I only have a 5 gallon pot.
So I used BeerSmith in order to scale down the recipe in the kit.
I followed all the steps and got all the right levels as far as OG and FG.
I use a 10 gal Igloo cooler as the MashTun, get a steady temp hold and vorlauf first runnings.
All the peppers were roasted first and peeled before adding them to the boil.
I also used a rib cage wort chiller and cooled the wort down to 70F in around 11 minutes.
Pitched the decanted yeast I had made a 2L starter with (didn't know at the time you don't need a starter for dry yeast) at the same temp 70F, and noticed a very good fermentation on the second day.
After 4 days in primary, racked into secondary glass carboy for another 10 of fermenting.
After that, I Primed with Corn Sugar and bottled in 48 very clean and sanitized (StarSan) 12 oz bottles.
So although I am supposed to wait the 30 days suggested from BeerSmith, I have had ales that only primed in bottles for two weeks and tasted very good + had good carbonation. Unfortunately, Im not getting the same experience with my own beer.
After two weeks in the bottles, I tried one to see how things were going. The beer was almost flat, light bodied and a little too hot (peppers).
The heat I could take. Kinda liked it even. But the lack of carbonation was killing me.
I had followed all the instructions and topped off the primary ferm bucket with 1.80 gal of sterilized spring water to get around 5 gal worth of beer.
Now Im starting to get worried that the water Im adding may be the cause for the light body in the beer and possibly the lack of carbonation, but would like your opinion.
Or is it that I just need to wait an extra couple of weeks to get the right carbonation?
Any help would be highly appreciated.
Thanks in advance.
Here is the recipe I used for a 5 gallon batch as well as days and temps, etc.
Type: All Grain
Batch Size: 5.10 gal
Boil Size: 4.75 gal
Boil Time: 60 min
End of Boil Vol: 4.21 gal
Final Bottling Vol: 4.70 gal
Fermentation: Ale, Two Stage
Date: 30 Dec 2013
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 10.1 IBUs
Est Color: 7.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash:
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 1.19 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 12 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash In:
Add 5.25 gal of water at 159.5F
Step Temp:
148.0F
Carbonation:
Carbonation type - Bottle
Pressure/Weight - 4.20oz
Bottling Temp - 70.0F
Fermentation - Ale, Two Stage
Volumes of CO2 - 2.5
Carbonation Used - Bottled with 4.20 oz of Corn Sugar
Age for 30 days
Storage Temp - 70.0F
1.00 tsp PH 5.2 Stabilizer (Mash 60.0 mins)
0.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
8 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
1 lbs Honey Malt (Gambrinus) (25.0 SRM)
1 lbs Maize, Flaked (Thomas Fawcett)
0.50 oz Saaz [6.40 %] - Boil 60.0 min
5.00 Items Jalapeno Pepper (Boil 60.0 mins)
2.00 Items Poblano Pepper (Boil 60.0 mins)
1.00 tsp Irish Moss (Boil 15.0 mins)
0.25 oz Saaz [6.40 %] - Boil 15.0 min
5.00 Items Jalapeno Pepper (Boil 15.0 mins)
2.00 Items Poblano Pepper (Boil 15.0 mins)
0.25 oz Saaz [6.40 %] - Boil 0.0 min
2.0 pkg Safale American - US-05
Notes:
Primary Ferm - 12/31/2013
OG: 1,062
Ferment for 4 days @ 70F
Adjusted OG: 1,063
Secondary Ferm - 1/4/2014
Gravity Reading: 1,018
Ferment for 10 Days @ 70F
1/14/2014
Priming and Bottle @72F
Final Gravity: 1,012
Adjusted FG: 1,013
I have been browsing this forum for a few months and have found it very useful in my adventures as a new Homebrewer. Thank you all for the help you've provided to me and many others.
With that said, I am now finally writing here for the first time seeking your help.
I have brewed a few batches but have now come up with an issue - lack of carbonation from the bottled beer.
The beer in question now is a Jalapeño Cream Ale (All Grain Kit) my wife gifted me for Christmas.
The Kit required a 6.5 gallon boil but unfortunately I only have a 5 gallon pot.
So I used BeerSmith in order to scale down the recipe in the kit.
I followed all the steps and got all the right levels as far as OG and FG.
I use a 10 gal Igloo cooler as the MashTun, get a steady temp hold and vorlauf first runnings.
All the peppers were roasted first and peeled before adding them to the boil.
I also used a rib cage wort chiller and cooled the wort down to 70F in around 11 minutes.
Pitched the decanted yeast I had made a 2L starter with (didn't know at the time you don't need a starter for dry yeast) at the same temp 70F, and noticed a very good fermentation on the second day.
After 4 days in primary, racked into secondary glass carboy for another 10 of fermenting.
After that, I Primed with Corn Sugar and bottled in 48 very clean and sanitized (StarSan) 12 oz bottles.
So although I am supposed to wait the 30 days suggested from BeerSmith, I have had ales that only primed in bottles for two weeks and tasted very good + had good carbonation. Unfortunately, Im not getting the same experience with my own beer.
After two weeks in the bottles, I tried one to see how things were going. The beer was almost flat, light bodied and a little too hot (peppers).
The heat I could take. Kinda liked it even. But the lack of carbonation was killing me.
I had followed all the instructions and topped off the primary ferm bucket with 1.80 gal of sterilized spring water to get around 5 gal worth of beer.
Now Im starting to get worried that the water Im adding may be the cause for the light body in the beer and possibly the lack of carbonation, but would like your opinion.
Or is it that I just need to wait an extra couple of weeks to get the right carbonation?
Any help would be highly appreciated.
Thanks in advance.
Here is the recipe I used for a 5 gallon batch as well as days and temps, etc.
Type: All Grain
Batch Size: 5.10 gal
Boil Size: 4.75 gal
Boil Time: 60 min
End of Boil Vol: 4.21 gal
Final Bottling Vol: 4.70 gal
Fermentation: Ale, Two Stage
Date: 30 Dec 2013
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 10.1 IBUs
Est Color: 7.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash:
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 1.19 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 12 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash In:
Add 5.25 gal of water at 159.5F
Step Temp:
148.0F
Carbonation:
Carbonation type - Bottle
Pressure/Weight - 4.20oz
Bottling Temp - 70.0F
Fermentation - Ale, Two Stage
Volumes of CO2 - 2.5
Carbonation Used - Bottled with 4.20 oz of Corn Sugar
Age for 30 days
Storage Temp - 70.0F
1.00 tsp PH 5.2 Stabilizer (Mash 60.0 mins)
0.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
8 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
1 lbs Honey Malt (Gambrinus) (25.0 SRM)
1 lbs Maize, Flaked (Thomas Fawcett)
0.50 oz Saaz [6.40 %] - Boil 60.0 min
5.00 Items Jalapeno Pepper (Boil 60.0 mins)
2.00 Items Poblano Pepper (Boil 60.0 mins)
1.00 tsp Irish Moss (Boil 15.0 mins)
0.25 oz Saaz [6.40 %] - Boil 15.0 min
5.00 Items Jalapeno Pepper (Boil 15.0 mins)
2.00 Items Poblano Pepper (Boil 15.0 mins)
0.25 oz Saaz [6.40 %] - Boil 0.0 min
2.0 pkg Safale American - US-05
Notes:
Primary Ferm - 12/31/2013
OG: 1,062
Ferment for 4 days @ 70F
Adjusted OG: 1,063
Secondary Ferm - 1/4/2014
Gravity Reading: 1,018
Ferment for 10 Days @ 70F
1/14/2014
Priming and Bottle @72F
Final Gravity: 1,012
Adjusted FG: 1,013