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
Carbonation - How to Boost for a Belgian Blonde Abbey Triple
Moderator: slothrob
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RE: Carbonation - How to Boost for a Belgian Blonde Abbey...
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!
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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HL Pale Ale
HL Lite Lager
Bottled:
HL Simcoe Pale Ale
HL Wizeguy Weizenbock
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HL Kentucky Common
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Priming Temperature for a few more weeks
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.
Michael
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.
Michael