evening all
finally tried the beer after it has been outside in the shed for 2.5 weeks to clear
poured it out and its fairly clear is this ok and also its not that fizzy , just wondering why? or is that just the way it is ?
thanks
why a lack of fizz?
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Scotty
Re: why a lack of fizz?
I assume you had primed your bottles with sugar prior to filling with the brew?
If so it could be down to a lack of sugar
If so it could be down to a lack of sugar
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dagutter
Re: why a lack of fizz?
sorry forgot to mention thats its in a barrel (not really got room for loads of bottles )this time (its my first go at it)
yes i did put some sugar in the barrel first is this the same as priming it ?
yes i did put some sugar in the barrel first is this the same as priming it ?
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boingy
Re: why a lack of fizz?
Maybe needs a few days at a higher temperature to give the yeast a chance to consume the sugar.
Then a bit more time in cool conditions to condition and clear.
Then a bit more time in cool conditions to condition and clear.
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dagutter
Re: why a lack of fizz?
there is a very slight fizz
will try those things you suggested next time
tastes good though
thanks
will try those things you suggested next time
tastes good though
thanks
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stevezx7r
Re: why a lack of fizz?
The chances are that as it's at a low temperature the gas has been suspended in the beer. Let the beer come up to around 12C and it should have a lot more life. Failing that, as it's in a keg, try gassing it up 
If the beer tastes sweet then the yeast hasn't done it's job (due to the cold) and the (priming) sugar remains. If that's the case I'd be tempted to make a yeast starter and carefully add that to the beer, leave it in the warm for a week then see how it is.
If the beer tastes sweet then the yeast hasn't done it's job (due to the cold) and the (priming) sugar remains. If that's the case I'd be tempted to make a yeast starter and carefully add that to the beer, leave it in the warm for a week then see how it is.
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gullarm
Re: why a lack of fizz?
Both my KK's have pressure gauges attached.
Bought a couple of ebay, drilled a hole in the top of the KK lid and screwed one in with some araldite to ensure it was leak proof.
After a day put a bit more araldite on the top and bottom of the threads, just to make sure it was sealed all ok.
Araldite is not to be used for food grade equipment i.e. beer - but as the lid as 12 inches away from the beer and doesnt come into contact with the beer I cant see that affecting anything.
I can easily monitor the pressure and leaks are easily detected now.
And an extra brown sealing ring on the KK S30 exit valve can get the pressure up to around 18psi !
Actually had it up to 30psi ( the max on the gauge ) when my S30 valve froze the Hambleton Bard refill canister onto it, couldnt get the bugger off.
Shut the door and waited for the explosion of beer.
Bought a couple of ebay, drilled a hole in the top of the KK lid and screwed one in with some araldite to ensure it was leak proof.
After a day put a bit more araldite on the top and bottom of the threads, just to make sure it was sealed all ok.
Araldite is not to be used for food grade equipment i.e. beer - but as the lid as 12 inches away from the beer and doesnt come into contact with the beer I cant see that affecting anything.
I can easily monitor the pressure and leaks are easily detected now.
And an extra brown sealing ring on the KK S30 exit valve can get the pressure up to around 18psi !
Actually had it up to 30psi ( the max on the gauge ) when my S30 valve froze the Hambleton Bard refill canister onto it, couldnt get the bugger off.
Shut the door and waited for the explosion of beer.
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stevezx7r
Re: why a lack of fizz?
gullarm wrote:....Shut the door and waited for the explosion of beer.
