WeeDave
Active Member
Started this “Stove Top” AG kit on 22nd Feb. Used 9l Ashbeck water with no water additions.
Brew day went mostly well, considering it was my first brew for a long, long time.
Main issue was that I had issues with my thermometer - basically my digital thermometer was broken and I was unaware of this until I had the strike water on for about 10 minutes or so. I had an old glass one (from Wilko) so used this as a very vague guideline for mash temp.
Mash, boil and hop additions went in at appropriate times. OG was 1048/1050-ish (more or less bang on MM’s recipe sheet) as per picture. I cool the beer with an immersion chiller.
On 8th March I went to bottle. 1022. According to brewers friend ABV calculator, works out about 3.8% abv - a full 1.2% short. Tasted sample and was still quite sweet.
Anyway, I stirred the beer and moved it into a warmer place (living room) and left for another 7 days. Drew another sample last night. No movement. Still tasting good albeit sweet.
Bottled it anyway: 1tsp Dextrose in each 500ml PET bottle for around 4% abv. Only bottled 6 pints as I’m a bit worried that it won’t carbonate. I squeezed a bottle before capping so I’ll have an idea if it’s carbed up or not.
My question is this: if the yeast has stalled/done its thing, will whatever’s left in the beer chew through the priming sugar and carbonate this beer? Slightly concerned that it won’t as moving it into a warmer place had no impact on fermentation.
I also thought: Perhaps I should add some yeast? Then my concern was/is bottles gushing.
All advice appreciated.
Brew day went mostly well, considering it was my first brew for a long, long time.
Main issue was that I had issues with my thermometer - basically my digital thermometer was broken and I was unaware of this until I had the strike water on for about 10 minutes or so. I had an old glass one (from Wilko) so used this as a very vague guideline for mash temp.
Mash, boil and hop additions went in at appropriate times. OG was 1048/1050-ish (more or less bang on MM’s recipe sheet) as per picture. I cool the beer with an immersion chiller.
On 8th March I went to bottle. 1022. According to brewers friend ABV calculator, works out about 3.8% abv - a full 1.2% short. Tasted sample and was still quite sweet.
Anyway, I stirred the beer and moved it into a warmer place (living room) and left for another 7 days. Drew another sample last night. No movement. Still tasting good albeit sweet.
Bottled it anyway: 1tsp Dextrose in each 500ml PET bottle for around 4% abv. Only bottled 6 pints as I’m a bit worried that it won’t carbonate. I squeezed a bottle before capping so I’ll have an idea if it’s carbed up or not.
My question is this: if the yeast has stalled/done its thing, will whatever’s left in the beer chew through the priming sugar and carbonate this beer? Slightly concerned that it won’t as moving it into a warmer place had no impact on fermentation.
I also thought: Perhaps I should add some yeast? Then my concern was/is bottles gushing.
All advice appreciated.
