1
vote
2answers
80 views

Yeast too stressed for bottling?

I brewed a pumpkin ale and added extra fermentables. After primary and secondary was done, I went to bottle. While bottling I tried some and noticed the alcohol level was quite high. After two ...
4
votes
3answers
2k views

Do yeast die after bottling?

Do yeast die after bottling? My second batch of beer have been stored in bottles over a month now without producing any co2. I want to add some priming sugar to start the fermentation again, but I'm ...
4
votes
6answers
4k views

Is there a technique which prevents the deposit of sediment at the bottom of bottles?

Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles. Is there some common mistake that I and others are making which is causing this to happen? ...
5
votes
5answers
319 views

Extract brew, sanitizing hop strainer and tap? First brew day!

Last night I made my first ever extract brew. The brew day went pretty well. As I have a 32 litre brupak boiler with a hop strainer and tap I cooled the wort with cold bottled water straight in the ...
3
votes
2answers
740 views

Bottling high Alcohol beer

I have been researching this on some blogs and have seen info on this topic but not an answer to this question. I have brewed a 10.6% Belgian tripel with an FG of 1.02 about 6 weeks ago (secondaryed ...
4
votes
4answers
2k views

Salvaging flat beer?

I recently brewed a Schneider Aventus clone and the end result was a flat beer. I missed a step in the instructions to add a fresh dose of yeast a few days before bottling so I'm assuming that this is ...
7
votes
4answers
3k views

Dry Hop Filtering and bottling

This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
3
votes
2answers
822 views

Why is some of my beer flat (half of the bottles in one of 2 batches done together)?

I brewed and subsequently bottled 2 batches of beer together, following much the same process for cleaning/sanitizing and brewing throughout. When bottling, I bulk primed both batches with a sugar ...
4
votes
1answer
425 views

Lager Bottling Temperature

I've got a lager that's been in my garage for the last month (generally hovering between 30 and 36F), and I saw a question relating to temperatures for bottle conditioning a lager, but I'm wondering ...
6
votes
2answers
127 views

Old Brown “sour belgian”

I have an Belgian sour that has been in it's secondary for 18 months. With a terminal gravity of 1010 for over the last year, what is the best way to bottle condition this beer? New yeast? Blend?
3
votes
5answers
2k views

Using champagne yeast

I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
6
votes
2answers
406 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...