King Ruddager Posted August 15, 2012 Share Posted August 15, 2012 Just getting through some lagers that I bottled about three months ago and I'm noticing that some of them are really quite flat. Not completely flat, but the bubbles disappear quite quickly. What can cause this? I was using the standard two carbonation drops per 740mL bottle. Link to comment Share on other sites More sharing options...
ChristopherK2 Posted August 15, 2012 Share Posted August 15, 2012 Just getting through some lagers that I bottled about three months ago and I'm noticing that some of them are really quite flat. Not completely flat' date=' but the bubbles disappear quite quickly. What can cause this? I was using the standard two carbonation drops per 740mL bottle.[/quote'] Did you definitely carbonate them all? I know I have forgotten an odd bottle. Were the caps on tight? Link to comment Share on other sites More sharing options...
Still Squishy Posted August 15, 2012 Share Posted August 15, 2012 What temp have they been stored at?? I had a Euro lager that took at least 6 months to carb up properly Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 15, 2012 Share Posted August 15, 2012 Give the ones you've still got a tip (not a vigourous shake!) just to mix it all up and then try to store above 18 degrees. That's worked for ones of mine that did similar to what you described. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 15, 2012 Author Share Posted August 15, 2012 Hmm, should I be shaking them when I bottle? They've probably been stored below 18 degrees which I suppose doesn't help. What effect does this have on the carbonation process? Does it stop it, slow it down or something in between? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 15, 2012 Share Posted August 15, 2012 It just slows it down, so giving it a tip mixes it all up and the warmer temps helps the yeast carb it up. You don't need to shake when you bottle with the drops as they dissolve nicely. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 15, 2012 Author Share Posted August 15, 2012 So is there a temperature below which the yeast will just stop doing their thing and you won't get carbonation? And if they do stop is it curtains, or will warm temperatures start them up again? Link to comment Share on other sites More sharing options...
Hairy Posted August 15, 2012 Share Posted August 15, 2012 The yeast won't die at the low temps, they just go to sleep. Re-suspending the yeast and raising the temp should get it going again. Link to comment Share on other sites More sharing options...
Guest Posted August 15, 2012 Share Posted August 15, 2012 As a side note, and I certainly found it interesting, the lower temperature you carbonate at the longer the shelf life of the beer and the more stable the flavour profile.. not that many of our beers seems to get more than a few months of age though... [biggrin] All my beers are carbonated at about 10'c with Ale yeast... it will happen, just slowly. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 15, 2012 Share Posted August 15, 2012 All my beers are carbonated at about 10'c with Ale yeast... it will happen, just slowly. For me, they would just be drunk flat [lol] Link to comment Share on other sites More sharing options...
Hairy Posted August 15, 2012 Share Posted August 15, 2012 All my beers are carbonated at about 10'c with Ale yeast... it will happen, just slowly. For me, they would just be drunk flat [lol] I would be making high gravity brews and mixing them with soda/mineral water. Then not only do you get carbonated beer but you get extra bottles from the batch. An idea that someone, other than me, could try [innocent] I have a feeling they would be [sick] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 15, 2012 Share Posted August 15, 2012 I have 2 batches of American pale ale that haven't carbed properly yet. My plan is just to let them sit there. Luckily I have a couple of other batches I can drink in the meantime.. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 15, 2012 Share Posted August 15, 2012 I would be making high gravity brews and mixing them with soda/mineral water. Then not only do you get carbonated beer but you get extra bottles from the batch. Anyone got one of the old Soda water maker things - could try that [lol] Link to comment Share on other sites More sharing options...
ash Posted August 15, 2012 Share Posted August 15, 2012 Give them a little shake & a little bit of warmth they will carbonate.Leave the soda water for the scotch[bandit] Link to comment Share on other sites More sharing options...
GregT5 Posted August 15, 2012 Share Posted August 15, 2012 I bottled a brew into PETs on Sunday. They have been in my brew fridge at 18 degrees since and they are firming up nicely. It was a 23 litre brew bulk primed with 180g of dex. Keeping them in a warm place definitely works well. Link to comment Share on other sites More sharing options...
MichaelD16 Posted August 15, 2012 Share Posted August 15, 2012 I bottled a brew into PETs on Sunday. They have been in my brew fridge at 18 degrees since and they are firming up nicely. It was a 23 litre brew bulk primed with 180g of dex. Keeping them in a warm place definitely works well. I tried one brew in PET with 2 carb drops per bottle, great up until 6 months after that found they got flatter over time, wouldnt recomend them for those brews you want to age a bit, ok for those session beers that never seem to last long in the cupboard, if you can get over the fact of pouring beer out of plastic. Link to comment Share on other sites More sharing options...
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