sugar priming.

[gingerhammer]

Hello everyone,have got a brew secondary fermenting in Grolsch bottles in the garage for 6 days now.Trouble is, have tried two and the sugar I put in before filling hasnt seemed to work yet.I used ordinary cane sugar,I put 1 tsp in some 1.5 and 2 in others.Temp in there is about 16 degrees/63f ish.Is it to soon to say they wont carbonate,or is the temp too cold?

 

[501irishred]

what yeast did you pitch?

 

[frazier]

Move them into the house, and give them another two weeks. Generally it takes about three weeks at room temp.

After they've had three weeks, stick a couple in the fridge for two more days, then try. The waiting is the hardest part.

Cheers!

 

[jmprdood]

Too soon and a little too cool. Get 'em warmer and let them be for another week.

Cheers!

 

[NoTrubble]

Mine are a little weak too but it's only been a week. I don't have a way to do temperature control as much as I would like to but I'm thinking by the time I've finished the 24 22oz bottles I should be in a better situation.

Don't give up hope on your brew. The secret "after" fermentation is to warm the bottles back up again to get the yeast going. THEN you put them in the fridge to get the yeast to drop out and enjoy a cold brew.

Good luck!

 

[gingerhammer]

Great advice folks,put my beer in a warmer room and is clearing and carbonating.Even had a cheeky taste today and it wasnt bad at all.very happy.)))

 

[EdgeBrew]

Before you taste one put it into the fridge for atleast two days, as the good folks above have mentioned. This will help the carbonation absorb into your beer. At the moment it is simply pressurised.

I do this for any young beers I have. Over time the co2 tends to absorb and it's less of a problem.

Just what I've noticed.