tonyw9 Posted June 18, 2011 Share Posted June 18, 2011 Hi there, I'm just opening first bottles of a fat Yak clone I put down a month or so ago that I bottled and carbed at the normal rate of 2 drops per 740ml bottle... It has the texture of champagne and horribly over-carbed... Any ideas how I can try to fix this or even WHY it happened?? I'm thinking all I can do to try to fix it is to open the lids slightly to let some gas out and reseal them and keep ageing... will it hurt to just try to use 1 Carb drop per bottle in future cos I don't like Champagne.. lol.. thanks again.. :) Tony Link to comment Share on other sites More sharing options...
Dave Posted June 18, 2011 Share Posted June 18, 2011 No harm in trying 1 drop in future, experimentation is the name of the game, its very common to do one drop with stouts ect, Customise the brew to your liking. You can also us the scoops to add your desired amount of sugar or try bulk priming if you just cant get the drops to work for you. Link to comment Share on other sites More sharing options...
Hairy Posted June 18, 2011 Share Posted June 18, 2011 Tony Does the beer gush out when you open the bottle? Are you sure fermentation was finished before bottling? Agree with Dave about the drops. It all comes down to your taste and if you like low carbonated beer then try using one drop per bottle. As Dave mentioned, low carbonation suits some styles. You can also try de-gassing the bottles. Maybe loosen the lids on a few bottles to let some gas out, re-tighten them and try those after a day or so. If that solves the problem then do it to the rest of your bottles. Link to comment Share on other sites More sharing options...
Biermoasta Posted June 18, 2011 Share Posted June 18, 2011 If it is "horribly over-carbed" as you say, then chances are it was probably bottled too early, which has resulted in extra fermentation taking place in the bottles producing too much carbonation [crying]. In most of my beers I prefer lower than higher carbonation, so I just use one drop per longneck. But using two drops does suit many styles (lagers, wheat beers), and IMO produces a similar carbonation to many commercial Australian beers. Link to comment Share on other sites More sharing options...
weggl Posted June 18, 2011 Share Posted June 18, 2011 Tony, never ever use the sherbert sugar pills. Or did you use your Beroccas? Weggl Link to comment Share on other sites More sharing options...
Hairy Posted June 18, 2011 Share Posted June 18, 2011 Yes, always beware of the berocca. Drinking beer primed with Berocca may result in "Glow in the Dark" urine and strange looks from others at the urinal as it floats past.[biggrin] Link to comment Share on other sites More sharing options...
BenL8 Posted June 18, 2011 Share Posted June 18, 2011 Tony i made the same type of batch not too long ago and i think it turned out awsome, one of my fav brews. i did leave it a long time in primary fermentation, so like the others said it might have not completed primarly. Degassing should work Link to comment Share on other sites More sharing options...
tonyw9 Posted June 18, 2011 Author Share Posted June 18, 2011 Ha yeh... I'll definitely steer clear of the beroccas in future.... hah It was in primary for 2 weeks and had consistent readings over 3 days so presumably it was done fermenting.. Having said that, I DID use the US-05 yeast that I wasn't used to and unlike the normal kit yeasts (which I have only ever used otherwise) it didn't clear from the top of the ber... What I mean is... it stopped bubbling as such but it remained in a thick layer on top instead of all setting on the bottom... There are no off falvours and I'm pedantic w Sanitation so all ok there... maybe I just need one drop in future... I have a mate who only ever uses one and his beers are great so I'll give that a shot... Thanks for the help fellas. Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 18, 2011 Share Posted June 18, 2011 I don't reckon 1 drop will be enough for that style of beer (unless you're drinking it warm[sick]). You say you had consistent readings over 3 days - What was the reading? Apart from the readings it all sounds like fermentation wasn't over. What temps were you brewing at? Maybe the yeast went to sleep and was roused back into action when you bottled. Link to comment Share on other sites More sharing options...
tonyw9 Posted June 18, 2011 Author Share Posted June 18, 2011 I don't reckon 1 drop will be enough for that style of beer (unless you're drinking it warm[sick]). You say you had consistent readings over 3 days - What was the reading? Apart from the readings it all sounds like fermentation wasn't over. What temps were you brewing at? Maybe the yeast went to sleep and was roused back into action when you bottled. Reading came out at 1.010... Pitched yeast at 18Deg, fermented between 12 and 16C which is within the range of the yeast but it sure does sound like it wasn't over huh.... Bummer, cos it tastes GREAT!!... Oh well, I'll burp the bottles and hope for the best... Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 18, 2011 Share Posted June 18, 2011 Your brewing temp is too low. 15C is the bottom end of the US-05 range. Having said that 1010 sounds ok but it may have gone a bit lower if brewed at the ideal temp (18-20C). Yep, release the gas from the bottles and see how you go - It sometimes takes a few goes depending on how overcarbed they are. Link to comment Share on other sites More sharing options...
Biermoasta Posted June 18, 2011 Share Posted June 18, 2011 At 1.010 it sounds finished.. but it may not have been. The recommended minimum temp for US-05 is 15C so the yeast may have been dormant, hence giving a stable hydrometer reading. Link to comment Share on other sites More sharing options...
Biermoasta Posted June 18, 2011 Share Posted June 18, 2011 beat me to it Muddy!! [lol] Link to comment Share on other sites More sharing options...
BenL8 Posted June 18, 2011 Share Posted June 18, 2011 the fat yak brew i made was fermented at a higher temp of like 22-24 C and it FG get to to 1008 Link to comment Share on other sites More sharing options...
LeonardC2 Posted June 19, 2011 Share Posted June 19, 2011 Yes,the low end of Safale US-05 is 59F (15C),but the high end is 75F (23C). So brewing it at 20-23C is getting to close to high range,& you may get esters or worse. Close to or at low range will take longer,but should be pretty good taste-wise. And 18-20C may be good for cooper's ale yeast,but getting up there for US-05. My wife used irt at 20-23C,& it's ok,but imo,could've been a tad beeter if I had temp control. Link to comment Share on other sites More sharing options...
CraigsALE Posted June 19, 2011 Share Posted June 19, 2011 Can you share your fat yak recipe. I love that beer. Or tell where you got it from. I know you used 05 which is a start. I got a spare sachet of 05,just need a recipe to use. Fat yak yeh. Link to comment Share on other sites More sharing options...
BenL8 Posted June 19, 2011 Share Posted June 19, 2011 the one that i used was a pritty stock standard one but it does a good job, i actually like it more: Black rock East India Pale Ale 1KG LDM 2x15 g cascade finishing infusion bags 25 g Nelson Sauvin Hops and the 05 yeast and it was just biol the LDM cascade, and half of the nelson in a couple of litres for 15 then addd the rest of the nelson for the last 5 minutes, then add it all to the fermenter. enjoy Link to comment Share on other sites More sharing options...
LeonardC2 Posted June 20, 2011 Share Posted June 20, 2011 You have only 1kg (2.2lbs) of malt in the entire recipe? That's a bit light... Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 20, 2011 Share Posted June 20, 2011 He also has the Black Rock IPA kit in there Leonard [cool] Link to comment Share on other sites More sharing options...
BenL8 Posted June 20, 2011 Share Posted June 20, 2011 thanks muddy, yeah the wort that you use was a IPA Link to comment Share on other sites More sharing options...
tonyw9 Posted June 20, 2011 Author Share Posted June 20, 2011 Can you share your fat yak recipe. I love that beer. Or tell where you got it from. I know you used 05 which is a start. I got a spare sachet of 05,just need a recipe to use. Fat yak yeh. Howdy, This is the one I used.. Great flavour (except for the carbonation issue). Fat Yak. 1.7kg Coopers Pale ale 1kg Light Dry Malt 250 grams Dextrose 15g Cascade hops @10min 15g Nelson Sauvin hops \u2013 @10min 15g Nelson Sauvin hops \u2013 @0min 15g Cascade hops dry hop US-05 Yeast Link to comment Share on other sites More sharing options...
CraigsALE Posted June 20, 2011 Share Posted June 20, 2011 the one that i used was a pritty stock standard one but it does a good job, i actually like it more: Black rock East India Pale Ale 1KG LDM 2x15 g cascade finishing infusion bags 25 g Nelson Sauvin Hops and the 05 yeast and it was just biol the LDM cascade, and half of the nelson in a couple of litres for 15 then addd the rest of the nelson for the last 5 minutes, then add it all to the fermenter. enjoy THanks for sharing that, I made the BRIPA last year with just 1 KG of LDME and 250 G of dextrose and didn't like that much. I didn't dry hop or add any extra hops to it though. I usually only like to use Coopers kits when not doing all extract recipes. Link to comment Share on other sites More sharing options...
CraigsALE Posted June 20, 2011 Share Posted June 20, 2011 Can you share your fat yak recipe. I love that beer. Or tell where you got it from. I know you used 05 which is a start. I got a spare sachet of 05,just need a recipe to use. Fat yak yeh. Howdy, This is the one I used.. Great flavour (except for the carbonation issue). Fat Yak. 1.7kg Coopers Pale ale 1kg Light Dry Malt 250 grams Dextrose 15g Cascade hops @10min 15g Nelson Sauvin hops \u2013 @10min 15g Nelson Sauvin hops \u2013 @0min 15g Cascade hops dry hop US-05 Yeast OK I have all that in my HB stock shelf except for the Nelson Sauvin hops. I seen a lot of references to how good it is so now I got an excuse to buy some. Link to comment Share on other sites More sharing options...
CraigsALE Posted June 20, 2011 Share Posted June 20, 2011 with the CPA kit recipe for Fat Yak clone did you boil the kit and the malt with the hops or just with the malt and dextrose. Fat Yak. 1.7kg Coopers Pale ale 1kg Light Dry Malt 250 grams Dextrose 15g Cascade hops @10min 15g Nelson Sauvin hops \u2013 @10min 15g Nelson Sauvin hops \u2013 @0min 15g Cascade hops dry hop US-05 Yeast Link to comment Share on other sites More sharing options...
tonyw9 Posted June 20, 2011 Author Share Posted June 20, 2011 with the CPA kit recipe for Fat Yak clone did you boil the kit and the malt with the hops or just with the malt and dextrose. Nah, didn't boil the kit. Made a hop tea with about 3 litres water then used THAT tea to disolve the kit and sugars, then treated as normal kit, ie up to 20 litres, then adjust for temp etc. In my new batch of lager I put down yesterday I've wrapped the fermenter in a couple of jumpers and it seems to be doing the trick of maintaining the temp instead of getting that drastic drop... Fingers crossed this one goes as planned.. :) Thanks again Fat Yak. 1.7kg Coopers Pale ale 1kg Light Dry Malt 250 grams Dextrose 15g Cascade hops @10min 15g Nelson Sauvin hops \u2013 @10min 15g Nelson Sauvin hops \u2013 @0min 15g Cascade hops dry hop US-05 Yeast Link to comment Share on other sites More sharing options...
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