Flat Steam Beer

Flat Steam Beer

Post by PDIBE » Sun, 29 Sep 1996 04:00:00



I brewed a steam beer a few weeks ago that is absolutely flat.   I used
"steam" beer yeast from the local brew supply.   O.G. was 1.052, bottled
at 1.015.   Fermentation temperature was about 68F.    The filled bottles
have been stored at about 75F (as cold as I can get them in Houston with
my equipment) for about 3 weeks.   Do I just need to give them more time
to carbonate, or have I gone terribly wrong somewhere?

Phil Dibert

 
 
 

Flat Steam Beer

Post by Philip Grave » Sun, 29 Sep 1996 04:00:00


Quote:

> I brewed a steam beer a few weeks ago that is absolutely flat.   I used
> "steam" beer yeast from the local brew supply.   O.G. was 1.052, bottled
> at 1.015.   Fermentation temperature was about 68F.    The filled bottles
> have been stored at about 75F (as cold as I can get them in Houston with
> my equipment) for about 3 weeks.   Do I just need to give them more time
> to carbonate, or have I gone terribly wrong somewhere?

I'd give them more time.  What have you got to loose?

--
Phil
_____________________________________________________________


 
 
 

Flat Steam Beer

Post by Jean-Sebastien Morisse » Mon, 30 Sep 1996 04:00:00


Quote:

> I brewed a steam beer a few weeks ago that is absolutely flat.   I used
> "steam" beer yeast from the local brew supply.   O.G. was 1.052, bottled
> at 1.015.   Fermentation temperature was about 68F.    The filled bottles
> have been stored at about 75F (as cold as I can get them in Houston with
> my equipment) for about 3 weeks.   Do I just need to give them more time
> to carbonate, or have I gone terribly wrong somewhere?

How much, and what did you use to prime?

Just in case you didn't know, you have to add a certain amount of sugar right
before bottling. The yeast will metabolise this and create the carbonation.

Later!
js.
--

Bell Canada, Routing and Trunking Assignments. Montreal QC, Canada.