November 29, 2012
2012, General posting, Tips and Tricks of homebrewing, Trouble Shooting
There is a ton of information out on the web about how to fix highly carbonated beer. We’ll make sure to make post about that in the future, but there is far less information on the web about what to do if you beer in under carbonated.
It’s a pretty demoralizing thing when you open your beer only to find out it’s flat. So this is the quick run through to make sure that you are at the right point to do, “The Solution”.
- You added carbonation tabs or sugar to the beer before you bottled it. If so keep reading.
- The beer sat for at least 2 weeks. If it hasn’t sat for 2 weeks let it sit another and see what happens.
- The beer was sitting at room temp for the whole time. By room temp I mean it needs to be sitting in the low 70s. If not, it will have to sit for a bit longer.
- You open the beer and there is barely anything or almost no head.
If you have answered all those, “Yes” then here is the solution. I actually learned this from one of my customers, and then later in the week gave it out to another customer as a solution, he e-mailed back saying, “Yep, problem fixed.”.
So what you do is actually really simple, just place all your beer bottles so they are resting on the cap (so the neck is facing down) and then let them sit that way for 3 days. After 3 days rotate them, so they are sitting back up right. Wait another 3 days, then open them up! It’s actually really simple. It seems to work also, what it’s doing is that if the yeast was weak or got lagged out, it is, “Waking it up again”.
Just a quick tip. Hope it helps if you seem to stumble with it. Let me know if you have any other suggestions yourself.
Cheers
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