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Topics - hollnagel

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Kegging and Bottling / Low Carbonation in Bottles
« on: November 10, 2013, 07:11:14 AM »
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? 

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Ingredients / Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 12:13:22 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?

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Kegging and Bottling / Conflicting Info for Bottle Conditioning
« on: December 23, 2012, 02:19:06 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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