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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through June 28, 2004 * Flat beer < Previous Next >

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dave tevis
New Member
Username: Azshtr

Post Number: 5
Registered: 09-2003
Posted on Monday, June 14, 2004 - 05:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Flat beer problem... I brewed a Chimay Red Clone from a clone book using all grain and bottled with 3/4 cup sugar as always. The beer was flat after waiting a month. I thought I must have forgot the sugar primer. Actually I couldn't believe I would have but had no other answer. I waited a couple more months and still nothing. Then 2 weeks ago I added the new coopers prime tablets... STILL NOTHING. Is something else happening here? The beer is actually a good clone, nice color and taste. Nothing unusual during the brewing or fermenting process. I'm stumped.
 

Wykowski
Junior Member
Username: Bigearl

Post Number: 1029
Registered: 12-2002
Posted on Monday, June 14, 2004 - 05:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

how long did you 2ndry ??
what OG/FG ?

perhaps you should have added more yeast bottling time
 

dave tevis
New Member
Username: Azshtr

Post Number: 6
Registered: 09-2003
Posted on Monday, June 14, 2004 - 06:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

As to the 2ndry I'd have to look at my notes which are at home.

OG/FG I'd also have to look at the notes but I do remember being pleased that I hit the numbers almost right on, within a points or two.

How do you know if you need to add a yeast kicker before hand. Any indicators to look for next time?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 38
Registered: 01-2002
Posted on Monday, June 14, 2004 - 08:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's often recommended to pitch additional yeast at bottling for Belgian styles because they tend to be rather highly carbonated and have higher O.G. In general I would pitch additional bottling yeast (any decent ale strain if the alcohol is less than 10 percent by volume) if the O.G. is above about 1.075-1.080.
 

Vance Barnes
Intermediate Member
Username: Vancebarnes

Post Number: 725
Registered: 03-2003
Posted on Monday, June 14, 2004 - 08:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Think Earl and Bill have your answer but this is one reason that kegs and force carbonating are verry attractive. Not to mention one container vs. 48 bottles.
 

Richard Nye
Junior Member
Username: Yeasty_boy

Post Number: 109
Registered: 01-2004
Posted on Monday, June 14, 2004 - 10:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Like Bill said, I did a Chimay blue clone a few months ago and added a heapin' helpin' of fresh yeast 3 days before bottling. Still haven't cracked one yet. Hey, maybe I'll do that tonight.
 

Richard Nye
Member
Username: Yeasty_boy

Post Number: 111
Registered: 01-2004
Posted on Tuesday, June 15, 2004 - 01:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just uncapped a Chimay Grande Reserve clone. 56 degrees, highly carbonated, nice thick, creamy head that flattens out to a light brown cover, beautiful cloudy burnt amber color. Ahh, the smell of lightly burnt caramel. The carbonation fills my mouth with foam. The taste is warm from the high alcohol, very light hop flavor. It's only 3 months old, should be great in a year or two. I think I'll do one Belgian triple each year around the holidays.