My Holy Grail

YeastFace · Dec 21, 2023

Nice resource @Sadfield.

I'd noticed Brewfather seems to skew towards the higher end. For example, recommended range for a Helles is 2.5-3, rather than the 2.3-2.7 given in the chart.

They give the same for Dunkel, but the chart is 2.2-2.7.

I suppose aim for the middle and it should be ok.

DuncR · Dec 21, 2023

..and just after reading this I went into the garage to find my CO2 had emptied itself. Chorely Gas to the rescue... or Christmas is cancelled!

Madhouse · Dec 21, 2023

I find that adding dextrin malt / carapils / oats to my mash bill helps head retention a lot.

But you're also disappointed in your carbonation levels which suggests you need more bottling sugar. Alternatively it's a great excuse to move to using kegs, CO2 and a beer gun / counterpressure system to fill your bottles.

kenstel · Dec 22, 2023

Clarence said:
Good morning @The Cat.
I'm a bit taken aback by some of the harsh responses to what seems to me to be a perfectly legitimate question, but maybe I've misread the thread.

Good luck and happy drinking.

Bit late to the party, here, but well said Clarence. Not talking specifically about this thread, but in general on this forum, there are a few posters who only seem to be able to criticise rather than encourage and support. There's nothing more likely to put people off from asking for help than being put down by those who can't resist demonstrating their "superior" opinion.

Is that their intention, to drive newcomers and those who are less experienced away? The result would be a forum full of similar behaviour, hostile to those asking for help, in which case the obvious question would be "what is the purpose of the forum?"

Now, dont want to hijack the thread, but did feel Clarence's post should be commented on.

kenstel · Dec 22, 2023

Jof made a comment in another thread about carbonation. He advised (from memory) adding more sugar to a couple of bottles to see how it goes. As you're disappointed with your carbonation, I'd suggest doing say half with the level of sugar (not drops) recommended by various tables, and put more in the other half. You could even split the other half into 2 and try a different level. At the end, you'd have 3 levels of carbonation. That would help you home in on what level suited YOU.

Remember different sugars have different fermentability so have different effects.

To use up your drops, trying adding sugar with them. You'll get more carbonation as well as using them up. They're expensive compared to sugar and not as convenient - try adding one and 3 quarters of a tablet, accurately and repeatably

The Cat · Oct 2, 2024

Clarence said:
Good morning @The Cat.
I'm a bit taken aback by some of the harsh responses to what seems to me to be a perfectly legitimate question, but maybe I've misread the thread.
Here's what you need to do:
-Have full confidence in your sanitation regime, looks fine and you don't mention any off-favours.
-whatever you're sanitising your bottles with, give them a rinse with cold tap water anyway.
-you dont mention it, but if you're using any kind of stabiliser at the end of your fermentation, then stop it. That's only for home made wines.
-get rid of your carbonation drops they're a complete rip off.
-prime each 500 ml bottle with a scant level teaspoonful of ordinary sugar. (not low calory sugar which contains artificial sweetners).
-cap the bottles and keep them in a fairly warm, but not hot place. 18-20C is ideal, but a degree or two either side won't harm and lager yeasts need a lower temperature.
-it will take up to six weeks for your beers to carbonate and condition. Believe me, I've had beers which give a good head after a couple of weeks, but they're still "green". Bottled beer is not the same as cask beer even if you've followed a cask beer recipe.
-20C is too warm for drinking the beer so chill out down to whatever is appropriate to the style.
-when you crack open the bottle, there should be a hiss. Pour the beer carefully down the side of the glass to judge how the head is forming, if necessary and with very cold beer, you may need to pour the rest of the bottle onto the top of the beer to make it froth up. You ll get the hang of that after a few pours.

Good luck and happy drinking.

I've taken a break lately from making ale but am back to it. Tonight I bottled an IPA and have got everything in place for temperature control. Have an unplugged fridge with a heatpad inside connected to an inkbird and have it settled at 20 degrees so will leave all the bottles in there for some weeks.

Used plain sugar via a funnel this time - was just timescale usually would batch prime but have given up on the drops.

Thanks again for the advice am really looking forward to seeing how it turns out this time and won't be rushing it.

If this gets life into the beer I think I'm there as I've loved the taste of all the previous ones they just need more life.

Also used Star San on the bottles and finally trusted the don't fear the foam mantra.

Fingers crossed for Christmas.

The Cat · Oct 15, 2024

Opened one tonight after 2 weeks in the bottle and my beer finally has a head.

Excited to retry my favourite Belgian one again now. Not sure how I missed this step when starting out as I did read a lot or maybe I thought the ambient temperature was sufficient perhaps. Gonna leave them in the fridge at 20 now for another couple of weeks and try another one then.

The Cat · Oct 29, 2024

Yep the beer is so much better now. Thanks for all the advice I took it all as intended this forum is a massive help to newcomers.

Duxuk · Nov 3, 2024

Cwrw666 said:
I've never used carbonation drops but have always found half a heaped teaspoon of granulated sugar to give both adequate carbonation and a decent head. I trust the OP is putting his newly bottled beer somewhere warm enough to keep the yeast active for at least a week?

I would have written this, if was not already wrote. I like a draught beer level of carbonation from my bottles but am less concerned about head retention. I had a glass with a sparkler in it which made the ale overflow.

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