My first ever batch of homebrew is currently sitting in glass bottles in my closet. The RIS for some reason has gotten a bit of a fruity taste to it and has some hints of lightly burnt coffee. The worst part, however, is that the bottles failed to build any carbonation whatsoever. Here are some newb mistakes that I made, I'm wondering if anyone knows what effects they may have had on this recipe... also any tips for getting these suckas to carbonate would be great...
1) we didn't have a gravity reader or a thermometer... b/c my brewcouncil is a bunch of poor engineering undergrads... stuff was done by guesswork.
2) we boiled the grains in the water the entire 1.5h of brewing (seems like a really big woops... heh...)
3) I believe we pitched the yeast in to wort that was /waaaay/ too hot. The mild Lambic-offness may be the result of our original yeast not being the yeast doing the fermenting... But we did get a HUGE blowoff within 17h... so something was in there.
4) ... additionally we didn't aerate our wort... so probably our weak yeast all but died... the only reason it didn't get infected with some grody air is that as engineers we were extremely careful about sanitation. (read: UV-lamp cabinet)
5) stuff came up... it sat in the primary for about 10 days... which may or may not be bad? who knows.
So mostly tips for re-carbing a bottled flat stouty. It's a weirdo of a brew, but I'd happily drink it if it only had a bit more carbonation. It's been 5 or 6 weeks in bottles now... Advise?
1) we didn't have a gravity reader or a thermometer... b/c my brewcouncil is a bunch of poor engineering undergrads... stuff was done by guesswork.
2) we boiled the grains in the water the entire 1.5h of brewing (seems like a really big woops... heh...)
3) I believe we pitched the yeast in to wort that was /waaaay/ too hot. The mild Lambic-offness may be the result of our original yeast not being the yeast doing the fermenting... But we did get a HUGE blowoff within 17h... so something was in there.
4) ... additionally we didn't aerate our wort... so probably our weak yeast all but died... the only reason it didn't get infected with some grody air is that as engineers we were extremely careful about sanitation. (read: UV-lamp cabinet)
5) stuff came up... it sat in the primary for about 10 days... which may or may not be bad? who knows.
So mostly tips for re-carbing a bottled flat stouty. It's a weirdo of a brew, but I'd happily drink it if it only had a bit more carbonation. It's been 5 or 6 weeks in bottles now... Advise?