Helmo Alkou
Apprentice
- Joined
- May 6, 2013
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I've only been brewing for a couple of years and all-grain brewing for about six months. And I must say that the information, tips, and tricks I've gathered off this forum have been priceless! I'm sure this topic has been addressed many times but I'm having a hard time locating the info I need. So...
I've bottled my first flat beer! There's a little pssst when I pop a top but the beer is really flat! Here's my notes from the kettle to the bottles:
American Amber Ale (10B)
American Ale (Wyeast Labs #1056) Package date: 01-15-2014
No yeast starter this time. My schedule changed and I brewed a day early.
~
Cooled and drained into fermenter. Air stone on while transferring. Filled to 5.5 gallons with thick trub left in kettle, good vortex! New boil pot and valve was great! I didn't make a yeast starter this time, okay shoot me!!
3/27 @ 15:00 - 76*F - pitched yeast
3/28 @ 09:00 - 74*F, no bubbles
3/28 @ 17:00 - 77*F, bubbling good
3/29 @ 08:00 - 73*F, bubbling slowed
3/30 @ 10:00 - 72*F, bubbling very light
03/31 - Racked into secondary and added Gelatin. Didn't take gravity reading.
04/11 - Racked to tertiary. Taste a little bitter with good mouth feel.
04/25 - Bottled with 2.5 cups water & 3.9 oz Corn Sugar, boil 8 minutes. Taste note: less bitter than before, smooth. I'm excited about this one. All my numbers were dead on! FG: 1.008.
So:
04 days in primary
11 days in secondary
14 days in tertiary
2.5 weeks after bottling stored at 68-72*F
I understand the only fix now is to pour the beer back into my bottling bucket and give it another shot.
1) Should I add a little more corn sugar or is this an issue of not enough yeast and I could make bottle bombs?
2) What yeast should I add and how much? I have Red Star Champagne and Lalvin D47 on hand from playing around with meed.
3) This was my first time racking three times in attempts to have cleaner beer out of the bottle, less sediment. Did I remove too much yeast?
4) What would be a tip to prevent this from happening again?
5) What are my odds of this working? Should I just suck it up and finish my flat beer?
Any tips are welcome. Thanks in advance.
I've bottled my first flat beer! There's a little pssst when I pop a top but the beer is really flat! Here's my notes from the kettle to the bottles:
American Amber Ale (10B)
American Ale (Wyeast Labs #1056) Package date: 01-15-2014
No yeast starter this time. My schedule changed and I brewed a day early.
~
Cooled and drained into fermenter. Air stone on while transferring. Filled to 5.5 gallons with thick trub left in kettle, good vortex! New boil pot and valve was great! I didn't make a yeast starter this time, okay shoot me!!
3/27 @ 15:00 - 76*F - pitched yeast
3/28 @ 09:00 - 74*F, no bubbles
3/28 @ 17:00 - 77*F, bubbling good
3/29 @ 08:00 - 73*F, bubbling slowed
3/30 @ 10:00 - 72*F, bubbling very light
03/31 - Racked into secondary and added Gelatin. Didn't take gravity reading.
04/11 - Racked to tertiary. Taste a little bitter with good mouth feel.
04/25 - Bottled with 2.5 cups water & 3.9 oz Corn Sugar, boil 8 minutes. Taste note: less bitter than before, smooth. I'm excited about this one. All my numbers were dead on! FG: 1.008.
So:
04 days in primary
11 days in secondary
14 days in tertiary
2.5 weeks after bottling stored at 68-72*F
I understand the only fix now is to pour the beer back into my bottling bucket and give it another shot.
1) Should I add a little more corn sugar or is this an issue of not enough yeast and I could make bottle bombs?
2) What yeast should I add and how much? I have Red Star Champagne and Lalvin D47 on hand from playing around with meed.
3) This was my first time racking three times in attempts to have cleaner beer out of the bottle, less sediment. Did I remove too much yeast?
4) What would be a tip to prevent this from happening again?
5) What are my odds of this working? Should I just suck it up and finish my flat beer?
Any tips are welcome. Thanks in advance.