9 Jul
2013
9 Jul
'13
3:43 p.m.
Big Big Thanks to all who responded with suggestions. I know I went to the
right group for an answer.
From all the responses, the optimal solution (without
kegging) is to add a
small quantity of yeast into the bottles - The theory being
that most, if
not all, of the active yeast died or became too weak due to the extended
conditioning in the secondary. This supports the fact that there is
absolutely no sediment at the bottom of the bottles - an indication of
yeast activity. As a background, the extended conditioning in the
secondary was due to the fact that it is a "big" (high ABV) beer. Plus, I
added extra DME to what was called for in the recipe. BTW, the bottles
have been in a 76+F environment since they were filled. I have shaken them
up a couple of times.
The down side of adding yeast to the bottle - Beer Bombs!! Extra yeast
will generate more CO2 and cause the caps to blow off and/or the bottles to
explode.
Another suggestion was to let it "bottle condition" for a few more months.
Primarily because of the high ABV. This won't "hurt" the beer -
it'll
just make it better.
The obvious solution is to carefully keg the beer avoiding oxygination.
But then I will need a refrigerator for the keg to keep the beer cold (or
go the jockey box route).
I haven't decided which of the first two routes I'll take. Since
sanitation is of high concern, I am tempted to continue bottle conditioning
as it for another 3 to 6 months with repeated shakeups once a week (or once
every two weeks). If that doesn't do the job, then add yeast to the
bottles.
Again, a Big Thanks to all for the recommendations!
Regards,
Dipak
Tel: 612.562.8569
http://www.linkedin.com/in/djshah
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On Mon, Jul 8, 2013 at 3:27 PM, Dipak J. Shah <dshah2k(a)gmail.com> wrote:
I bottled some Barleywine about 6 weeks back and it
still has not
carbonated. I did add some priming sugar, but have noticed there is
absolutely no yeast sediment at the bottom of the bottle.
How can I remedy the situation. I'd hate to throw away an entire 5-gallon
batch.
Would it be appropriate to pour all the beer into a pail, add some yeast,
and then re-bottle (cleaned, msanitized, etc.)?
Obviously, I do not have a kegging system!!
Thanks in advance for all the assistance.
Regards,
http://www.linkedin.com/in/djshah
This transmission including all attachment(s) thereto are privileged and
confidential, and intended only for the addressee(s) listed. If you are
not explicitly listed as an addressee, you are hereby notified that any
dissemination, distribution, and/or copying in any form is strictly
prohibited. Accordingly, please immediately destroy this message including
all attachment(s) thereto and all copy(ies) thereof in any form, and
immediately notify the sender.