I could not resist trying a bottle of my batch #1 today, an American
Ale. It has only been in the bottle for 8 days after 1 week primary and
2 weeks in the secondary, all at 65 degrees in the ba***t the whole
time. 75% attenuation occurred, Wyeast 1056. Bottles stored boxed in
same ba***t at 65 deg F.
- Good points: Tastes good, nice color, better then I expected! No
trace whatsoever of any infection. Nice and clear, very clean in
appearence, red-brown color.
- Only Bad point: No carbonation at all despite 3/4 cup corn suger
solution added to the bottling bucket on bottling day. Flat. I can
only dream of how good this might taste carbonated.
Before bottling, I posted a question to this newgroup about swirling a
little yeast into suspension to allow for bottling conditioning. The
general consensus was that this was not at all needed. So I assume I
got enough yeast and I did no swirling whatsoever. I guess it is not
fermenting in the bottle, or very very slowly.
Should I expect significant carbonation for 8 bottle-conditioning days
at 65 deg F? I did see a light dusting of sediment on the bottom of the
bottle, so that is a little encouraging, I guess. But it is really
How long should I wait before considering this a carbonation failure and
add new yeast to all the bottles? I think I can taste a very slight
sweetness from the corn suger in the flat ale. And is uncaping and
pitching in a grain of Safale or something the way to do this?