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Messages - hollnagel

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Yeast and Fermentation / Re: Help with English yeasts not fully attenuating
« on: December 10, 2014, 12:47:26 AM »
I have had very similar experiences with Wyeast 1968 (like WLP002 - very hi floc, very low attenuation). I have brewed my ESB recipe many times with it, attempting several tweaks to dry it out, get a lower FG.  But there seems to be only so much I can do with it.  However, similar to your experience, I have a very easy time getting where I want with American strains like 1056.  I have a theory, would like to pose to others reading: perhaps these hi-floc strains are best suited for different fermenting geometries and conditions (for example, not a tall slender 6-gal carboy)?  One thing I may try next time with my ESB is to pitch two different strains of yeast into the same 5-gal batch, such as 1968 & 1056.  Maybe someone has some thoughts on that as well.

Kegging and Bottling / Re: Low Carbonation in Bottles
« on: November 24, 2013, 01:13:11 PM »
Hi there again!  Just wanted to let y'all know, the Irish Red turned out great.  Following the advice, I took the bottles back out of the fridge, inverted and gently agitated (no shaking) each bottle until the yeast cake separated from the bottom.  I did this every two days for a week, and after just that one week at room temperature, we got the additional carbonation we needed.  The yeast settled back down great, no unexpected flavors.  Thank you all... and I trust that this topic will help others in the future as well!  Cheers.

Kegging and Bottling / Re: Low Carbonation in Bottles
« on: November 11, 2013, 06:26:18 AM »
To answer Klickitat Jim's question, we opened (and drank) four.  Tasting great... but all were very low carb, and the fourth one had none.  So, there is some variability.  Next time, I will try the advice of stirring in the sugar-water a little more thoroughly in my bottling bucket.  I'm probably being too timid with the beer (very little stirring, trying to avoid oxygen contact and contamination).  I just turned them all over, plenty of sediment in them so I am hopeful!  Thanks again all.

Kegging and Bottling / Re: Low Carbonation in Bottles
« on: November 11, 2013, 06:02:28 AM »
Thanks so much everybody for the advice!  I appreciate it.  (Now I'm off to save my Irish Red!)

Kegging and Bottling / Low Carbonation in Bottles
« on: November 10, 2013, 02:11:14 PM »
Hi There - I've been brewing all-grain for 8 months (12 batches - still a newbie), and last month we brewed an Irish Red.  This was our third time doing this recipe.  This time I'm getting little-to-no carbonation.  There was no difference in my process from previous batches (Wyeast #1084 less than 4 wks from mfg date; primary for 4 days, secondary for 10 days; OG/FG were good, 1.055/1.011; corn sugar at bottling for 2.3 vols carb; 2 weeks conditioning @ 70F and 1 week in fridge @ 45F).  Two issues / questions:
1) This time I noticed that the air-lock activity stopped day 7, and clarified long before bottling on day 14.  Never seen it go that fast before - any thoughts on why that happened?  How might this point to my problem?  Any solutions for next time this happens?
2) I put the bottles in the fridge last week without checking carb level (dumb idea.)  Would it help to return them to room temp for another week or so? 

Ingredients / Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 07:13:22 PM »
Hi there - I've been looking into several Scottish Ale and ESB recipes, and have noticed that turbinado and light brown sugar are often used interchangeably.  I have only brewed with light brown sugar for such recipes.  Does anyone have some experience with both?  Any comments on differences in taste?

Kegging and Bottling / Re: Conflicting Info for Bottle Conditioning
« on: December 30, 2012, 02:01:52 PM »
These tips make sense, and I will most certainly try some of them! Thanks for the great feedback, everybody. 

Kegging and Bottling / Conflicting Info for Bottle Conditioning
« on: December 23, 2012, 09:19:06 PM »
Hi there! I'm somewhat new to home-brewing, have done 5 partial mash sessions, and I bottle my beer.  I heard something at my local home-brewing store that I thought was interesting regarding conditioning your ale in bottles, but it was contrary to other things I've heard:  "After 2-3 weeks in the bottle at room temp, test a sample, and if you have sufficient carbonation in your ale, continue your conditioning under refrigeration.  You want your yeast to stop working and settle out.  This will prevent unwanted off-flavors."

But, I was under the impression that conditioning and storage (up to several months) at room temp is the norm.

Your thoughts along these lines are appreciated.

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