royf Posted July 25, 2010 Share Posted July 25, 2010 put 5L hot water in ferm and mex cerveza & enhancer 2 &15L cold water take temp and add 2L cold &1 hot. temp at 25deg add yeast & seal for 7 days temp stays at 27 deg throughout. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted July 25, 2010 Share Posted July 25, 2010 to get a bottle too gas up, you need too keep it above 18 degrees after bottling ( and i assumed you adeed carbonation drops or the right amount of sugar too each bottle?). it seems you fermented the beer fine..... tell us what you did step by step as you bottled it??????? how did you prime the bottles? what temp are they stored at? does the beer smell n taste ok? and someone will help ya out mate! DONT THROW ANYTHING OUT!!!! your situation is very fixable!!! cheers matt Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 25, 2010 Share Posted July 25, 2010 [lol] I love it Matt - You should change your sig to "WHATEVER YOU DO DON'T TIP IT OUT!" Roy, like the Thirsty one said what temp have you been stoiring the bottles at? I tend to keep mine in the living room where it is a bit warmer for a couple of weeks at this time of year until they reach carbonation. Link to comment Share on other sites More sharing options...
Squishy Posted July 26, 2010 Share Posted July 26, 2010 [wink] I Had the same problem with a Euro Larger and was about to tip them out to re-use the bottles after about 8 weeks and it turns out it was perfectly carbonated My advice is to give it time[wink] Link to comment Share on other sites More sharing options...
ChristianN Posted July 26, 2010 Share Posted July 26, 2010 If lagers take longer in the fermentor, is it fair to then assume that carbonation may take longer too? It's the same yeast, right? Link to comment Share on other sites More sharing options...
PB2 Posted July 26, 2010 Share Posted July 26, 2010 is it fair to then assume that carbonation may take longer too? yes Link to comment Share on other sites More sharing options...
royf Posted July 26, 2010 Author Share Posted July 26, 2010 thanks a lot for your help i found wat i was doing wrong too much water 23L +1.7KG BEER KIT +1KG ENHANCER. MAKES about 25.7 kg ha ha [joyful] Link to comment Share on other sites More sharing options...
PB2 Posted July 26, 2010 Share Posted July 26, 2010 Roy, the recipe you describe is not the cause of the brew being flat in the bottle. Althoug it will be diluted in colour, bitterness and alcohol. The main factors that determine the fizz: amount of sugar added per bottle, amount of active yeast in suspension and temperature of the bottles during secondary fermentation. If your brews are flat, pehaps you should try warming a few bottles, shake to suspend the yeast and then taste them again in about 2 weeks. Link to comment Share on other sites More sharing options...
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