HOMEBREW Digest #5604 Wed 09 September 2009

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  Darrell blew it! ("Brian Lundeen")
  Swing top bottles (Glyn and Mary)
  Flat beer follow up (Tom Puskar)

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---------------------------------------------------------------------- Date: Tue, 8 Sep 2009 23:13:59 -0500 From: "Brian Lundeen" <blundeen at mts.net> Subject: Darrell blew it! > Contents: > Re: Flat Beer (Joel Wilson) > flat beer ("Darrell G. Leavitt") > Re: Flat Beer (Fred L Johnson) > Re: Flat Beer (Glyn and Mary) > Re: Flat beer (stencil) > RE: Flat beer ("Mike Patient") > RE: Flat Beer (Josh Knarr) > RE: Flat Beer ("RJ") Damn! For the first time in HBD history, we could have had an entire contents menu of 8 identical responses, and Darrell "Gee I Have to be Different" Leavitt has to go and muck with the default subject line. Way to go, Darrell. Go sit in a corner and contemplate your bad with a Coors Light. Aaaagh!!! Bwian Return to table of contents
Date: Wed, 9 Sep 2009 05:30:09 -0700 (PDT) From: Glyn and Mary <graininfuser at yahoo.com> Subject: Swing top bottles I bottled in swing top for 10+ years. The gaskets do go bad. Whenever I opened a beer that was flatter than average, I pulled the gasket off. Next time I bottled I put on a new gasket. It was generally only one or two per 10 gallon batch. If you are going to bottle swing tops are the best IMO. Visit a local German restaurant and ask for their empties! Glyn So. Middle TN Return to table of contents
Date: Wed, 09 Sep 2009 20:02:06 -0400 From: Tom Puskar <tpuskar at optonline.net> Subject: Flat beer follow up Thanks to everyone who responded to my previous post. Here's a summary of some of the questions that were posed and what I believe to be my problem. 1. The Dubbel was fermented at basement temps here in NJ. The temp was about close to 80F during the primary. I tried the wet t-shirt trick to cool it down but it didn't drop too much below 76F 2. The heat wave subsided a bit and the secondary was closer to 75F during the approximately two weeks. 3. The temp following bottling is low 70's--probably around 72-74F 4. As someone noted, I may have waited too long before racking to the secondary. There wasn't much activity in the airlock when I racked. I was planning to rack earlier but that darn job thing sent me on a trip for a few days. 5. The beer settled to nearly crystal clear in the secondary--again it sat a few days longer than I had planned. I'm gonna hafta do something about this job thing. Its cramping my brewing style! 6. I purposely tried not to scoop up too much sediment from the secondary when I racked to the bottling bucket and herein lies my problem--I think. 7. I boiled my caps for about 10 minutes but I've always done that and unless some manufacturer changed the liner formulation I don't think that's the problem. 8. I think I have enough corn sugar in the beer, its the yeast I'm concerned about. 9. I tried rousting the yeast (there does seem to be some sediment in the bottles) by inverting each bottle a few times. I'll do it again in a day or so then check if I got better carbonation. Bottom line is, aside from possibly being impatient, I think my yeast pooped out. I probably was too zealous in trying to get a clear beer and racked to the secondary too late and didn't scoop enough yeast from the secondary into he bottling bucket. The alcohol content (went from 1.07 to 1.01 may be contributing to making the yeast a bit sluggish. When I used to make Trippels and while back, I used to wash the sediment from the primary and add it back when bottling. This probably would have worked here too. I'll wait a few days and test both a Grolsch bottle and a regular long neck and see if the rousing did any good. That's the part I like best--the testing! I'm toying with opening each bottle and adding some new yeast but I'm concerned about potential contamination and will only do that if the rousing and time don't work. Thanks again to all who responded. I'll report on any results in a week or two. Tom in Howell, NJ Return to table of contents
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