Dragon Tales
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Can anyone advise?
I've got 2 x five gall barrels of grain mashed bitter laid down to mature, Brewed within a few days of each other and OG: 1049 & 1044 respectively.
I primed (2oz demerara) and fined (isinglass liquid sachet) each and due to the hot weather recently, placed both under the stairs.
Both fermentations had worked themselves out (SG: 1012) before doing this and I racked off and settled each for a few days before barrelling. Both beers were clear before final barreling. Beer was barrelled 23rd June & 30th June respectively and it's now 12th July. I'd have expected the Isinglass to have cleared the beer after a few days of conditioning fermentation in the barrells but both are still cloudy. I've cracked open both taps to sample a few inches of the brews 3 times over a few days recently, so I know the yeast isn't settled in the floating tap mechanism (kingkegs both) and that the brews have not been infected. The taste is gradually coming good. Both barrels have top pressure as you'd expect. My suspicion is that with outside temp at a steady 25c and under stairs between 19 & 21c the isinglass can't function.
I can't place the barrels anywhere else in the house and can't keep replacing damp towels over them till it clears.
Any advice please?
PS: the brews were of the same recipe ( one of my own mash recipes Pale & Crystal malt & % 10% raw cane sugar.) and the second was a less efficient extraction/sparge.
I've got 2 x five gall barrels of grain mashed bitter laid down to mature, Brewed within a few days of each other and OG: 1049 & 1044 respectively.
I primed (2oz demerara) and fined (isinglass liquid sachet) each and due to the hot weather recently, placed both under the stairs.
Both fermentations had worked themselves out (SG: 1012) before doing this and I racked off and settled each for a few days before barrelling. Both beers were clear before final barreling. Beer was barrelled 23rd June & 30th June respectively and it's now 12th July. I'd have expected the Isinglass to have cleared the beer after a few days of conditioning fermentation in the barrells but both are still cloudy. I've cracked open both taps to sample a few inches of the brews 3 times over a few days recently, so I know the yeast isn't settled in the floating tap mechanism (kingkegs both) and that the brews have not been infected. The taste is gradually coming good. Both barrels have top pressure as you'd expect. My suspicion is that with outside temp at a steady 25c and under stairs between 19 & 21c the isinglass can't function.
I can't place the barrels anywhere else in the house and can't keep replacing damp towels over them till it clears.
Any advice please?
PS: the brews were of the same recipe ( one of my own mash recipes Pale & Crystal malt & % 10% raw cane sugar.) and the second was a less efficient extraction/sparge.
