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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  flat beer ("Spencer W. Thomas")
  RE: Flat Beer (Thom Cannell)
  Attenuation ("Kevin Weaver")


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



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Date: Thu, 10 Sep 2009 09:39:09 -0400
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: flat beer

In 20 years of brewing I have never had to add yeast for bottling.  And, 
with one exception, I have never had beer that would not carbonate. It's 
extremely improbable, at a homebrew level, to not have some live yeast 
in your beer.

The few times I've had a problem with no apparent carbonation, I used 
this trick: every day for 2 weeks, I picked up each bottle, inverted it 
twice, and put it back in the case.  Invariably (with the one exception) 
this has "woken up" the yeast, which then proceeded to carbonate the 
beer adequately.

The one exception was a huge barleywine, brewed to an OG of about 1.120. 
  I had a lot of trouble with getting sufficient attenuation, adding 
yeast to the fermenter several times.  That beer has remained flat for 8 
years.  But, since it's a big, syrupy monster, I don't care -- it works 
nicely as "barley wine".

=Spencer in Ann Arbor


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Date: Thu, 10 Sep 2009 09:54:24 -0400
From: Thom Cannell <Thom at CannellAndAssociates.com>
Subject: RE: Flat Beer

I had a similar occurrence several years ago; roused the yeast, shook  
the bottles, did a hula dance with beads. Finally opened every bottle  
and injected 10 cc of mixed yeast and sugar. That worked. I did spray  
the bottles with acid sanitizer prior to opening and was very careful  
of the swing tops and of course new crown caps. It worked.

Thom Cannell
Thom near CannellAndAssociates dot com


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Date: Thu, 10 Sep 2009 17:37:31 -0400
From: "Kevin Weaver" <kweaver at brewmation.com>
Subject: Attenuation

I find attenuation ratings on a yeast strain confusing and I'm hoping
someone can explain it to me.  Assuming the wort was mashed for a low
attenuation (say mashed at 148F) and the starting gravity was 1066.  A
Munich Lager is used with an approx. attenuation rating of 75% (77% max).  I
would end up around 1016 as a FG right (assuming correct aeration, nutrients
etc.)?  But what determines this attenuation range on the package?  Wouldn't
the yeast keep going until the fermentables were gone or the alcohol got too
high for the yeast?  Why is it limited as per the strain rating?




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