Cask carbonation problem ?

[Radley]

Hi all,

5 weeks ago made the Morland Old Speckled Hen recipe from Graham Wheeler's 'Brew Your Own'.

Fermented for a week which bought it close to F.G then have had it in the cask for the last 4 weeks. Just pulled a 1/4 pint off and the remainder of the pint glass is full of froth - but the beer itself contains no carbonation and is quite flat (whereas the head is uber-lively !!) Tastes & colours are good (quite clear) - altho now (20 mins after tasting) I have a powdery/furry taste in my mouth ? I'm assuming it's 'green' and needs more time to vent down to normal condition ? I did slowly release some pressure from the cask cap before opening the bottom tap and quite a lot of pressure was present/expelled...

Any help appreciated - my first ever batch so I hope it's not kaputten ! :pray:

Cheers all, Neil.

 

[dennisking]

Did you prime

 

[bones]

What tempature are you storing the beer?

If the temp is too high the CO2 will not go in solution as much..... idea temp would be 12ish deg C

 

[Radley]

I primed with 50g of cane sugar added to the cask before I transferred the beer from the fermenter (30 ltr batch) - I've since read I should of made a syrup with boiling water + sugar and not just added the sugar as is

Have just checked the room temp of where I'm storing the beer - 17.2 deg C - too warm I take it ? Will moving the cask to a cooler room for a week(s) have any effect ? Also will bottling it so it can condition further be a remedy ? (altho I was hoping to slurp the lot from cask !!)

Thanks in advance for any help, Neil.

 

[paulpj26]

Moving it into the cold will help to condition it :thumb: