HOMEBREW Digest #5605 Thu 10 September 2009

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  flat beer ("Spencer W. Thomas")
  RE: Flat Beer (Thom Cannell)
  Attenuation ("Kevin Weaver")

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---------------------------------------------------------------------- Date: Thu, 10 Sep 2009 09:39:09 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: flat beer In 20 years of brewing I have never had to add yeast for bottling. And, with one exception, I have never had beer that would not carbonate. It's extremely improbable, at a homebrew level, to not have some live yeast in your beer. The few times I've had a problem with no apparent carbonation, I used this trick: every day for 2 weeks, I picked up each bottle, inverted it twice, and put it back in the case. Invariably (with the one exception) this has "woken up" the yeast, which then proceeded to carbonate the beer adequately. The one exception was a huge barleywine, brewed to an OG of about 1.120. I had a lot of trouble with getting sufficient attenuation, adding yeast to the fermenter several times. That beer has remained flat for 8 years. But, since it's a big, syrupy monster, I don't care -- it works nicely as "barley wine". =Spencer in Ann Arbor Return to table of contents
Date: Thu, 10 Sep 2009 09:54:24 -0400 From: Thom Cannell <Thom at CannellAndAssociates.com> Subject: RE: Flat Beer I had a similar occurrence several years ago; roused the yeast, shook the bottles, did a hula dance with beads. Finally opened every bottle and injected 10 cc of mixed yeast and sugar. That worked. I did spray the bottles with acid sanitizer prior to opening and was very careful of the swing tops and of course new crown caps. It worked. Thom Cannell Thom near CannellAndAssociates dot com Return to table of contents
Date: Thu, 10 Sep 2009 17:37:31 -0400 From: "Kevin Weaver" <kweaver at brewmation.com> Subject: Attenuation I find attenuation ratings on a yeast strain confusing and I'm hoping someone can explain it to me. Assuming the wort was mashed for a low attenuation (say mashed at 148F) and the starting gravity was 1066. A Munich Lager is used with an approx. attenuation rating of 75% (77% max). I would end up around 1016 as a FG right (assuming correct aeration, nutrients etc.)? But what determines this attenuation range on the package? Wouldn't the yeast keep going until the fermentables were gone or the alcohol got too high for the yeast? Why is it limited as per the strain rating? Return to table of contents
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