- Apr 29, 2013
- Reaction score
- Germany but from Ireland
Update…. There was 1 bottle that had firmed up and carbonated. I thought it would be an infection and maybe it was but…. I chilled it for a couple of days and it’s…. Delicious! I need to save this batch!
So, 2 weeks ago I put a sprinkle of CBC-1 yeast in each bottle and made sure they were kept at 19 to 20c. There was a little bit of vegemite smell but this has dropped right away and been replaced by cocoa and roast flavours.
Still no carbonation.
When I originally bottled them I added 1 coopers carb drop per 740ml bottle. This is usually perfect for stout. I assumed that as there had been no previous carbonation the sugar would still be there and the CBC-1 would kick off.
should I try again with some more CBC-1 and add a new carb drop?
The single carbed bottle was so good I don’t want to send the rest down the drain!
Any advice would be great fully received. Thank you.
So what did you do and did it work?
I'm still debating if I should use WLP002 or Voss.
Easier for me to keep something at 32oC with a fermiwrap and jacket than find a month free in my Kegerator to keep the WLP002 under control.