Temp on calculator

[millsbrew]

I had 5 gallon rye saison that I added WLP650 to after a month. At month 3 I decided to bottle. I used homebrew dads calc for 3.1 vols of co2. It's been 6 weeks since bottling and the 2 bottles I opened are basically just slightly fizzy. I used current temperature in the app. Also, I am paranoid I didn't get enough yeast/dregs from the carboy into the bottling bucket.

1 - what temp do you guys used for old beers?
2 - should I pop the corks on the rest and reyeast and add more sugar?

Thanks.

 

[day_trippr]

For priming calculators you want to use the warmest temperature the beer saw post-fermentation.
That sets the maximum CO2 the beer could have held at that point in its life cycle pre-priming.

What temperature have you had the bottles since packaging?
They want to be at "room temperature" for a couple of weeks at least...

Cheers!

 

[Whatsgoodmiley]

What temperatures did you keep the saison at? I think you're supposed to plug in the highest temperature the beer was fermented at when using the calculator, however, I could be wrong. It's been a while since I've read up on using the carbonating calculator and even then, there were differing opinions.

As far as needing new to repitch new yeast, I wouldn't worry tooooo much. I've read you need to repitch some fresh yeast after aging for about 6 months, so when I bottled my 6 month old mead and realized I'd forgotten to pitch fresh yeast, I was pretty worried I'd ruined 6 months of time and $100 of honey and hops (don't judge, it's good). It carbonated pretty well in the end, so I don't suspect that's your culprit, even if that yeast you used is a very flocculant yeast.

It may just need more time. I'd suggest you let it age for another 3 or 4 weeks.

 

[Whatsgoodmiley]

For priming calculators you want to use the warmest temperature the beer saw post-fermentation.
That sets the maximum CO2 the beer could have held at that point in its life cycle pre-priming.

That's exactly what I've read! Listen to this person.

 

[doug293cz]

For priming calculators you want to use the warmest temperature the beer saw post-fermentation. That sets the maximum CO2 the beer could have held at that point in its life cycle pre-priming.

What temperature have you had the bottles since packaging?
They want to be at "room temperature" for a couple of weeks at least...

Cheers!

What temperatures did you keep the saison at? I think you're supposed to plug in the highest temperature the beer was fermented at when using the calculator, however, I could be wrong. It's been a while since I've read up on using the carbonating calculator and even then, there were differing opinions.

...

Yes, highest temp the beer has been post fermentation is the correct temp to use in a priming calculator. There was some question about that, until I posted a detailed mass balance of what happens to residual CO2 levels during cold crashing. You can read it here. The net is that if you use the cold crash temp, you will be significantly under carbed, unless you cold crashed for a week or two. After a long cold crash you could end up slightly over carbed (less than 5%.)

I had 5 gallon rye saison that I added WLP650 to after a month. At month 3 I decided to bottle. I used homebrew dads calc for 3.1 vols of co2. It's been 6 weeks since bottling and the 2 bottles I opened are basically just slightly fizzy. I used current temperature in the app. Also, I am paranoid I didn't get enough yeast/dregs from the carboy into the bottling bucket.

1 - what temp do you guys used for old beers?
2 - should I pop the corks on the rest and reyeast and add more sugar?

Thanks.

At the end of fermentation, you will have about 0.8 - 0.85 volumes of CO2 in the beer for fermentation in the 60's. If your saison was fermented in the 70's, you would have had ~0.75 volumes. If your temp was stable after fermentation, and the airlock was in place, then the level of CO2 would remain stable. However, if the temperature cycled (e.g. day vs. night) then you could have been pumping CO2 out of the headspace during warming, and replacing the CO2 with air during cooling. This would reduce the CO2 partial pressure in the headspace, causing the CO2 level in the beer to decrease. Worst case, you could have ended up with only enough priming to give you about 2.2 - 2.4 volumes of carbonation.

I'd give the bottles more time at RT to see if the carbonation improves before attempting any remedial action.

Brew on

 

[millsbrew]

Thanks for the replies. I would guess max temp it hit during post ferm was around 75. I put 68 into calc because that was the current temp. I just ran the numbers again keeping volume and co2 the same. The difference of 68f vs 75f was 171g to 178g of dextrose. Not a huge change to me. The beers are at 70f now. I guess I will just have to hope the yeast is alive enough to carb it. It tastes amazing and I really want this to work out. Will follow up in a few weeks.

 

[millsbrew]

Just following up on this. The Brett took its sweet time. Fully carbonated by week 5.