Post Number: 5
|Posted on Monday, June 14, 2004 - 05:46 pm: ||
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.
Post Number: 1029
|Posted on Monday, June 14, 2004 - 05:58 pm: ||
how long did you 2ndry ??
what OG/FG ?
perhaps you should have added more yeast bottling time
Post Number: 6
|Posted on Monday, June 14, 2004 - 06:07 pm: ||
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?
Post Number: 38
|Posted on Monday, June 14, 2004 - 08:14 pm: ||
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.
Post Number: 725
|Posted on Monday, June 14, 2004 - 08:54 pm: ||
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.
Post Number: 109
|Posted on Monday, June 14, 2004 - 10:25 pm: ||
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.
Post Number: 111
|Posted on Tuesday, June 15, 2004 - 01:08 am: ||
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.