hayes_nt
Apprentice
Have a British Brown Ale that was bottled in larger than normal bottles with reduced amount of dextrose on bottling. However, I have a lava flow on opening (no bottle explosions) even after days chilling. I have to admit to having issues with my numbers using my BS3 equipment profile in comparison to my GrainFather profile/recipe inputs but in this case I think I have probably underdone my Wyeast 1275 yeast starter even with the amount of non-fermentables contained within the recipe.( OG 1.047 FG was 1.022 ,expected 1.016 in BS3) FG was stable for 3 readings prior to bottling.
Can I keg this beer (have just gone to kegging due to the above and the higher than normal ambient temps we have been experiencing) and reduce the carbonation to something resembling normal within the kegging/maturation process ??? and what do I need to do??
This was my Valentines Day present to my wife and she loves the Brown Ale and if she is happy, I'm very happy.
Have just opened another bottle and after everything quietened down I recorded a hydometer SG 1.010. Can I assume an infection is the likely cause?
Any advice extremely grateful.
Can I keg this beer (have just gone to kegging due to the above and the higher than normal ambient temps we have been experiencing) and reduce the carbonation to something resembling normal within the kegging/maturation process ??? and what do I need to do??
This was my Valentines Day present to my wife and she loves the Brown Ale and if she is happy, I'm very happy.
Have just opened another bottle and after everything quietened down I recorded a hydometer SG 1.010. Can I assume an infection is the likely cause?
Any advice extremely grateful.