HOMEBREW Digest #6091 Tue 03 June 2014

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  Re: Problem carbonating lager (Fred L Johnson)
  re: Problem Carbonating lager ("Jeff McNally")

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---------------------------------------------------------------------- Date: Tue, 3 Jun 2014 01:47:37 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Problem carbonating lager George can't get his lager to carbonate in the bottle after 3 months of lagering the beer at 40 degrees (F), bottling, and waiting for 4 weeks with the beer at 55 degrees. I'm assuming that no yeast was added at the time of bottling and that sugar was. I suspect the lagering period dropped out the yeast so well that the beer simply doesn't have enough yeast now to ferment the priming sugar. I've seen this happen a lot with extended periods of letting the beer drop the yeast, and now always add a small amount of fresh yeast at bottling for bottle conditioning. I would suggest making up a small starter of fresh yeast (same yeast) and pipetting some fresh yeast (1 million cells per mL beer) into each bottle, recap, and allow the beers to carbonate at a somewhat warmer temperature, say 68 degrees. The fermentation of that small amount of priming sugar at this warmer temperature shouldn't significantly affect the flavor of the beer. If you are concerned, you can carbonate at 55 degrees. If it doesn't carbonate fast enough for you at 55 degrees, warm it to 68 degrees, and it should carbonate. You'll know that you have yeast in there to do the job. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 3 Jun 2014 20:47:46 -0400 From: "Jeff McNally" <jeff ri at cox.net> Subject: re: Problem Carbonating lager Hi All, In HDB# 6090 George Frame asked about carbonating a lager. Swirl the bottles to re-suspend the yeast, and raise the temp up to about 70F until they carbonate. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. www.southshorebrewclub.org Return to table of contents
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