magnethead
Apprentice
- Joined
- Jun 28, 2010
- Messages
- 20
- Reaction score
- 0
Hi Guys, I tried my first Trappist beer...and I guess I used my standard Ale technique on the Beer.
O.G 1.067
F.G 1.010
Bottled the beer, and added 1 teaspoon of sugar per 500ml bottle as usual. Kept @ 20c(68F) for 2 weeks and then left then to mature for 1 month.
After opening a bottle, I was really happy with the taste of the beer but the carbonation was definately lacking.
Because this is my first high alcohol/trappist beer, I was just wondering should I have added new yeast upon bottling? Should I stick the bottles back into a controlled temperature room @ 25c(77F)? to bump up the carbonation.
A bottle of Chimay can be almost champagne like with it's fizz....where have I gone wrong
Thanks ???
O.G 1.067
F.G 1.010
Bottled the beer, and added 1 teaspoon of sugar per 500ml bottle as usual. Kept @ 20c(68F) for 2 weeks and then left then to mature for 1 month.
After opening a bottle, I was really happy with the taste of the beer but the carbonation was definately lacking.
Because this is my first high alcohol/trappist beer, I was just wondering should I have added new yeast upon bottling? Should I stick the bottles back into a controlled temperature room @ 25c(77F)? to bump up the carbonation.
A bottle of Chimay can be almost champagne like with it's fizz....where have I gone wrong
Thanks ???