I've fermented a Sheraton Bitter and then transfered it to a non pressurised barrel. I then primed it with 2 1/2 oz of glucose and left it for a few days. I then transfered it again to two corni kegs but the beer was as flat as a pancake.
I have a pub Co2 cylinder (Straight Co2 i.e. not mixed Co2) with a regulator and cylinder gauge. I also have another gauge that I can attach to the Corni keg/s
My questions are:
Because the beer was flat when I transfered it to the corni kegs, What should I do to ensure it is not flat when I serve it?
At what temperature should I store the corni kegs in the refrigerator?
What Co2 pressure should I store the beer
FLAT BEER
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MightyMouth
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SiHoltye
I'd prime again. My thoughts are the priming sugars could have been eaten up by the suspended yeast and the resultant pressure building CO2 lost before cornying.
For 'Real Ale'
Open corni keg, add priming sugars disolved in minimal boiled and cooled water, purge the headspace with CO2, tilt the keg a bit to mix the sugars well. 7 days at room temp, then another 28 outdoors.
For 'Ale'
Alternatively force carbonate by setting your psi to 12, and leaving it connected for 7 days. Turn down to 3psi or off before dispense. Beer should be drinkable a bit quicker, though not but by much.
Edit: Whenever you fill a corni for natural conditioning, it's worth applying a little pressure from your gas to ensure the keg 'seals'. Natural gas build up can be slow enough to seep out through the seal sometimes. If there is already 10psi on those seals gas is less likely to seep, though the conditioning will still occur naturally.
For 'Real Ale'
Open corni keg, add priming sugars disolved in minimal boiled and cooled water, purge the headspace with CO2, tilt the keg a bit to mix the sugars well. 7 days at room temp, then another 28 outdoors.
For 'Ale'
Alternatively force carbonate by setting your psi to 12, and leaving it connected for 7 days. Turn down to 3psi or off before dispense. Beer should be drinkable a bit quicker, though not but by much.
Edit: Whenever you fill a corni for natural conditioning, it's worth applying a little pressure from your gas to ensure the keg 'seals'. Natural gas build up can be slow enough to seep out through the seal sometimes. If there is already 10psi on those seals gas is less likely to seep, though the conditioning will still occur naturally.
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Vossy1
Hi P,
A few questions
Ie, had the beer fallen bright, which means less yeast being transferred to the secondary, and a longer time for the remaining yeast to convert the priming sugars to CO2.
How long did you leave the beer before tasting it as 'flat as a pancake'....only a few days ?
I wouldn't add more priming sugars as the amount you added will still be in solution.
It will take 2 weeks plus...preferably 4, for whatever yeast is left in suspension to turn the priming sugar into CO2.
Corny lids don't always seal especially at low/no pressure. If you have the black o-rings on your lid they require some pressure before they will seal.
Beer should preferably be matured at cellar temps ie 12-14 deg c.
A typical bitter could be served at 3-5PSi.
My advice, pressurise your corny to 10 PSi to seal it.
Leave it for 1 week for every 10 gravity point to mature, ie, 1040 = 40 points = 4 weeks.
Check the pressure every week, to ensure there is some!
Then after 4 weeks, drop the pressure to 3 PSI, sit back and enjoy a home brew
A few questions
How long had the beer fermented for before you transfered it to the second barrel?I've fermented a Sheraton Bitter and then transfered it to a non pressurised barrel. I then primed it with 2 1/2 oz of glucose and left it for a few days. I then transfered it again to two corni kegs but the beer was as flat as a pancake.
Ie, had the beer fallen bright, which means less yeast being transferred to the secondary, and a longer time for the remaining yeast to convert the priming sugars to CO2.
How long did you leave the beer before tasting it as 'flat as a pancake'....only a few days ?
I wouldn't add more priming sugars as the amount you added will still be in solution.
It will take 2 weeks plus...preferably 4, for whatever yeast is left in suspension to turn the priming sugar into CO2.
Corny lids don't always seal especially at low/no pressure. If you have the black o-rings on your lid they require some pressure before they will seal.
Beer should preferably be matured at cellar temps ie 12-14 deg c.
A typical bitter could be served at 3-5PSi.
My advice, pressurise your corny to 10 PSi to seal it.
Leave it for 1 week for every 10 gravity point to mature, ie, 1040 = 40 points = 4 weeks.
Check the pressure every week, to ensure there is some!
Then after 4 weeks, drop the pressure to 3 PSI, sit back and enjoy a home brew
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Philip
flat beer
Thanx for the replys.
The beer has been in the corni kegs for 3 days now and I tried some last night and it tasted very good but with a tiny little bit of a chemical taste. It has already carbonated a little and it did not come out flat at all.
I have three more questions:
Will the very slight chemical taste dissappear after 4 weeks of maturing?
One of the corni kegs (the one that is almost full) is losing about 7psi over a 24 hour period. I've tried pouring water over the top of the corni but I cannot see any leaks or hear any leaks. I've phoned the shop that has just sold it to me and he said,
"The Co2 is being absorbed by the beer because you are storing it at 13c"
Should the corni keg lose 7psi over 24 hour period?
Can I transfer the beer from the full corni keg to the nearly empty corni, bearing in mind that the beer is carbonated?
The beer has been in the corni kegs for 3 days now and I tried some last night and it tasted very good but with a tiny little bit of a chemical taste. It has already carbonated a little and it did not come out flat at all.
I have three more questions:
Will the very slight chemical taste dissappear after 4 weeks of maturing?
One of the corni kegs (the one that is almost full) is losing about 7psi over a 24 hour period. I've tried pouring water over the top of the corni but I cannot see any leaks or hear any leaks. I've phoned the shop that has just sold it to me and he said,
"The Co2 is being absorbed by the beer because you are storing it at 13c"
Should the corni keg lose 7psi over 24 hour period?
Can I transfer the beer from the full corni keg to the nearly empty corni, bearing in mind that the beer is carbonated?