Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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Fieldmouse
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by Fieldmouse » Mon Nov 05, 2007 5:41 pm
Greetings brewers,
last year I brewed the Guinness FE from Protz and Wheeler's Brew Classic Euro Beers at Home. I left it to mature for way too long (6-9 months). I eventually bottled it with some priming sugars but after 4 months, tho quite tasty, is flat as a witch's tit.
I'm wondering if I could introduce some yeast to the bottle to aid conditioning, or is it only good for the drain.
All suggestions kindly received.
Jas the 'mouse
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mysterio
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by mysterio » Mon Nov 05, 2007 6:10 pm
I would buy a packet of Nottingham/Safale and carefully open each bottle and sprinkle a few granules in. I've heard of this working before.
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Dan
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by Dan » Mon Nov 05, 2007 7:36 pm
ive done it before and it works well. you only need 2-3 of those tiny granuals and you might need to add a little more sugar.
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Wez
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by Wez » Mon Nov 05, 2007 8:09 pm
Could you make a very small starter with yeast and DME and share it between the bottles? Not sure what qty's to use?
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Dan
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by Dan » Mon Nov 05, 2007 11:33 pm
yeah krausening would work too but your bottles are probably quite full. even as an experiment for future reference it might be worth adding different amounts yeast to sets of bottles.
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Fieldmouse
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by Fieldmouse » Tue Nov 06, 2007 9:22 am
Thanks guys,
I was thinking of repitching a yeast solution, luckily it's bottled in Grolsch flip tops. It tastes quite sweet so I'm guessing there's plenty of sugars for the yeast to dine on.
Here goes!
Jas
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mysterio
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by mysterio » Tue Nov 06, 2007 5:37 pm
I would probably not add any more sugar, after all the sugar you added in the first place has not gone anywhere.
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timb
- Steady Drinker
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by timb » Tue Nov 06, 2007 11:28 pm
I have a very similar problem with my 2nd all grain brew. Couldn't get the FG below 1016 then bottled and hoped for the best. The stout tastes ok but has no life at all. Would a normal pitching temp of around 23- 25 degrees sound right to introduce more yeast as suggested.
Thanks
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Vossy1
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by Vossy1 » Wed Nov 07, 2007 1:49 am
Would a normal pitching temp of around 23- 25 degrees sound right to introduce more yeast as suggested.
It would do, but 18-20 degrees would be better.
What did you ferment at?
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oblivious
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by oblivious » Wed Nov 07, 2007 8:20 am
Also sounds like a carbonation problem
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timb
- Steady Drinker
- Posts: 37
- Joined: Mon Aug 06, 2007 5:21 pm
- Location: aylesbury
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by timb » Wed Nov 07, 2007 9:51 am
I pitched the S-04 at 25 degrees and it fermented well for three days, gravity was still 1020 so I left for another nine days during which the temp did drop, possibly as low as 12-14. I think the problem might be this temp fluctuation. Also, there was no noticable sediment in the bottles when opened. Had it all been left behind in secondary? Bit of a shame as my first brew quality had amazed me and I was really looking forward to this.
