HOMEBREW Digest #6091 Tue 03 June 2014
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
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
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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
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End of HOMEBREW Digest #6091, 06/03/14
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