Beer Forum

My last batch is an IPA that I created from scratch as a recipe experiment. I brewed 2.5 gallons.

It fermented for two weeks at 68 degrees, crashed it to around 40 for about 5 days to clarify. I then mixed priming sugar in bottling bucket and bottled. They conditioned for ~three weeks at 68 degrees.

The first bottle I tested (tasted) was a week in the bottle, flat, good taste. The second after a week had plenty of carbonation and was quite tasty. I put the bottles in the fridge 2 days ago (week three) and tried one last night, flat (maybe a slight carbonation) but good.

I can only assume that crashing pulled too much yeast out of solution to allow for consistent carbonation.

Should I have added more yeast back, if so how much and should i use the same yeast as in fermentation or is there a dry yeast that works good for bottling? Maybe use carbonation drops?

My other batches have carbonated well, but this is the first time I could control temperature and crash at the end.

Here is the recipe:


0.2 lbs. Crystal Malt 60°L info
3.59 lbs. Dry Light Extract info
0.6 oz. Amarillo (Pellets, 8.50 %AA) boiled 60 min. info
0.25 oz. Amarillo (Pellets, 8.50 %AA) boiled 15 min. info
0.25 oz. Cascade (Pellets, 5.50 %AA) boiled 1 min. info
0.5 oz. Cascade (Whole, 5.50 %AA) used as dry hop. info
Yeast : WYeast 1056 American Ale info

I upped the hops a little and used a WYeast Activator Pack.

OG 1.065
FG 1.010 (a little low, should have been 1.014)

Thanks,

John

I would think, that the remaining yeast (after your cold crash) would be uniformly spread throughout the beer. So if you had one beer perfectly carbonated, and another as flat as gwyneth paltrow, i would look elsewhere.

My question wold be more like: did I remember to mix the priming solution perfectly with the beer?? (actually, i have asked myself that question before, for good reason).

How did you introduce your priming sugar to the beer?

The Finn wrote:I would think, that the remaining yeast (after your cold crash) would be uniformly spread throughout the beer. So if you had one beer perfectly carbonated, and another as flat as gwyneth paltrow, i would look elsewhere.

My question wold be more like: did I remember to mix the priming solution perfectly with the beer?? (actually, i have asked myself that question before, for good reason).

How did you introduce your priming sugar to the beer?

I mixed the sugar to boiling water on the stove, cooled, added to the bottling bucket and racked the beer on top in the bottling bucket. Can't remember if I stirred or not.. I was hoping the flow from the car boy would be enough to mix...