I have just open the first of my bohemian pilsners. I fermented it at 14c and layered it for 6 weeks at 1-2c. It is crystal clear and tastes great but after two bottle conditioning it still have very little gas. I put in enough sugar but am worried the cold lager stage dropped off too much yeast. Any advise on this... I'm hoping it just needs more time
What temperature are you bottle conditioning at?
Room temp 18-20c
How long has it been in the bottle at 18-20c?
When bottling did you add extra yeast?
I think you are supposed to add maybe a quarter pack of yeast, any yeast will do.
This ensures that they will carbonate properly.
It was been in the bottles for 3 weeks now. I used corn sugar for priming. Can someone tell me how much sugar I should of put in. I have a feeling I may not of used enough
17 litres
Corn sugar
5C temp at bottling
Quote from: Codonohoe on June 01, 2015, 01:06:37 PM
It was been in the bottles for 3 weeks now. I used corn sugar for priming. Can someone tell me how much sugar I should of put in. I have a feeling I may not of used enough
17 litres
Corn sugar
5C temp at bottling
73g according to this. (http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?17634495#tag)
Did you ferment at that temperature or just crash to it? I'd use the ferm temp rather than the temp of the beer at bottling.
you need to add a bit of yeast i think. since you cold crashed or lagered alot will have dropped out.
Cold crashing wont drop the yeast out. I cold crash and bottle condition all the time. You don't need much yeast at all to condition.
I can't speak for lagering though.
I read somewhere that turning the bottles upside down and leaving them at room temps for a while longer can sometimes help. Something to do with the head space or something. I'm sure somebody with more knowledge can explain.
Quote from: dk4545 on June 03, 2015, 12:52:41 AM
I read somewhere that turning the bottles upside down and leaving them at room temps for a while longer can sometimes help. Something to do with the head space or something. I'm sure somebody with more knowledge can explain.
I wouldn't do this. Yeast sediment at the bottom of the bottle would then be in the airspace available in the bottle. some may drop towards the cap end, but your rest would dry out. Not sure that is a good thing.
It's not clear how long the bottles have been conditioning. If its just two weeks in a shed outside, leave it for another two. Priming amount should be calculated on Primary fermentation temperature.
If two weeks don't make a difference then you have underprimed it. I always creat a solution for priming and I use dme. Calculate priming amount based on primary fermentation temp and volume of beer. Bulk prime if you can in a bucket and then bottle. Gives better control and repeatable results.