Carbonation - How to Boost for a Belgian Blonde Abbey Triple

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Carbonation - How to Boost for a Belgian Blonde Abbey Triple

Postby Michael Kazeuma » Sat Nov 03, 2007 4:09 am

Would anyone know how to boost carbonation?

Data:
Belgian triple - Primed with 97g or a Japanese brown sugar in 480 ml for 17 liters of brew. Target was a carbonation of between 2.15 and 2.4 with beer that was fermented at 22C. Kept bottle temperature at the yeast (Wyeast 1338) comfort zone of 21-24C for 2 week priming period.

Question
Tested today and would like to know if I can expect any further carbonation, as it was nice, but I would like a bit more. Should I shake up the bottles and go for a third week at present temps 21-24C or, just put them into cold storage and be satisfied with what I got?

Thanks!

Michael
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RE: Carbonation - How to Boost for a Belgian Blonde Abbey...

Postby wottaguy » Sat Nov 03, 2007 6:29 am

Hi Michael,

I think that I would just leave them at room temp for 3 or 4 more weeks and see what happens. If the carbonation is still not enough, make a note about it and what you did then make the sugar adjustment on your next batch.

Hope this helps!
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Priming Temperature for a few more weeks

Postby Michael Kazeuma » Sat Nov 03, 2007 8:37 pm

Hi Wottaguy,

Appreciate the help. I'll try to keep them at the room temp of 68F to 75F for a few weeks. There is not a room temp in Japan because we only heat the room we are in. They don't believe in central heating at this point. I can probably LIVE with the amount of carbonation at present if nothing changes, and make the necessary adjustments for the next round. I take pretty detailed notes and know exactly what I've done from beggining to end.


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