Carbonating/conditioning ale in bottles question(s)

[andyg]

I have a few questions that I would like to put to you people of knowledge :-)

I have done a wherry kit, added 250g light dme and dry hopped with 30g fuggles for 6 days. I racked to a secondary after 6 days ( I know thats contrevertial, and I don't want to get into that, I just wanted to see if there was a difference in flavour as all my other brews stayed in the primary for 2 weeks until kegging) then after another week, for the first time, I bottled by brew with 1/2 teaspoon primed bottles. I turned the bottles upside down and back few times to dissolve.

This is the bit I am unsure about:

I put my bottles in a warm place for 6 days only, then after sitting in a cool place for a week I opened one to see if there was any fizz and.......FLAT as a pancake!

What should I have done? Longer in the warm place?

If I open another and it's flat, should i gently get the settled yeast back in suspension and put back in a warm place for a weeks or so?

Cheers

 

[rpt]

It sounds like they need longer in the warm. Next time you bottle, use at least one plastic bottle. You can gauge how well they are carbonating by how hard they get.

 

[pittsy]

yeah needs longer , somewhere warm this time of year will most likely be a bit cooler than you think and so yeast hasn't had enough time at a warm enough temp .

 

[rpt]

In my utility room it takes between 7 and 14 days for my bottles to get really hard. So 6 days is quite short, although it obviously depends on how warm it is. I'm not sure how Muntons, who make the Wherry kit, expect it to carb up in only 2 days.

 

[morethanworts]

My current Wherry has followed an almost identical course to yours, though I did fill a plastic bottle, three glass bottles, with the rest in the PB. 3 days at 18-22C has created some condition, but not enough yet. I'm planning about 10 days warm, then down to cellar at 12-13C, which is the coldest I can get in the warmer weather.

 

[pittsy]

In the warmer weather ? where you at ? It's around 12c in my lounge at the mo lol.

 

[andyg]

Thanks everyone. I'm in bracknell, beer was in my airing cupboard at a steady 18-21 degrees.

So general consensus is 10-14 days in warm place?

I like the idea of 1 plastic bottle to use as a pressure guide.

So my other question: will i be alright to gently get the settled yeast back in suspension and warm it back up for a couple of weeks - Is that the best course of action in this flat beer situation?

thanks again

A

 

[rpt]

I don't think you need worry about getting yeast back in suspension. Even though there may be loads of sediment there is still probably masses of yeast still available to carbonate your beer.

 

[morethanworts]

Outside sunny Scarbados, North Yorkshire! (though assisted by south facing dormer, some under floor heating and a stint in my daughter's bedroom, much to wife's disgust!)

 

[andyg]

My current Wherry has followed an almost identical course to yours, though I did fill a plastic bottle, three glass bottles, with the rest in the PB. 3 days at 18-22C has created some condition, but not enough yet. I'm planning about 10 days warm, then down to cellar at 12-13C, which is the coldest I can get in the warmer weather.

You have a cellar ! alright for some, wonder if i can dig one?

 

[morethanworts]

My current Wherry has followed an almost identical course to yours, though I did fill a plastic bottle, three glass bottles, with the rest in the PB. 3 days at 18-22C has created some condition, but not enough yet. I'm planning about 10 days warm, then down to cellar at 12-13C, which is the coldest I can get in the warmer weather.

You have a cellar ! alright for some, wonder if I can dig one?

'Cellar' is a bit grand for it, actually! Accessible under-house space, that stayed under 13C when it hit 19C outside for a couple of days recently. Not exactly lagering temperatures, but perhaps OK for storing ales.