Germelli1
Well-Known Member
Hey everybody. I have been having some very frustrating issues. I have bottled my latest two batches of beer and 1 batch of apfelwein. I need advice on how to eliminate problems and make better beer!
My main problems is uneven carbonation. On the beers, some bottles are fine, others are completely flat. There is no logical following for this--as in I keep my beers in order of filling and some flat bottles are near the beginning, middle and end of the order of fill. So this makes me feel like inadequate mixing of priming sugar is NOT to blame.
My apfelwein I bottled has 24 bottles that I added priming sugar to before bottleing. I used 2 oz. of dextrose to prime these. They show very little sign of carbonation, even when opened.
With the beers, I followed the volume directions on the dextrose package. I plan to measure it by weight from now on, but can dextrose lose its fermentability with time?
My other issue is that may first batch of AG is having the same problem, but the flat beer tastes apple-y and vinegar-y. I was planning to open all the bottles, individually prime them and recap. But this batch that was my favorite batch yet when I tasted the hydrometer samples now tastes pretty bad.
Here is the timeline:
First batch of beer: Primary for 4 weeks, secondary for 1.5, has been in bottles for 5+ weeks.
Second batch of beer and my first All Grain: Primary for 4 weeks, bottle for 4+ weeks
Apfelwein, Primary for 4 months, bottle for 7 weeks
I plan to inspect the bottles to ensure they are capping and sealing properly, but does anyone have any advice or possible causes in the mean time?
My main problems is uneven carbonation. On the beers, some bottles are fine, others are completely flat. There is no logical following for this--as in I keep my beers in order of filling and some flat bottles are near the beginning, middle and end of the order of fill. So this makes me feel like inadequate mixing of priming sugar is NOT to blame.
My apfelwein I bottled has 24 bottles that I added priming sugar to before bottleing. I used 2 oz. of dextrose to prime these. They show very little sign of carbonation, even when opened.
With the beers, I followed the volume directions on the dextrose package. I plan to measure it by weight from now on, but can dextrose lose its fermentability with time?
My other issue is that may first batch of AG is having the same problem, but the flat beer tastes apple-y and vinegar-y. I was planning to open all the bottles, individually prime them and recap. But this batch that was my favorite batch yet when I tasted the hydrometer samples now tastes pretty bad.
Here is the timeline:
First batch of beer: Primary for 4 weeks, secondary for 1.5, has been in bottles for 5+ weeks.
Second batch of beer and my first All Grain: Primary for 4 weeks, bottle for 4+ weeks
Apfelwein, Primary for 4 months, bottle for 7 weeks
I plan to inspect the bottles to ensure they are capping and sealing properly, but does anyone have any advice or possible causes in the mean time?