4 replies to this topic

[VirtualGus]

Would I get away with opening them and injecting a top up sugar solution?

They taste fine. And are not completely flat so am guessing that there's live yeast in there still. Have been bottled for 4 weeks. Was hoping to use them as part of hosting a party in another 5 weeks...


Was lagered for an extra month or so - am guessing that I may have lost more CO2 over that time than the standard priming calcs allow for...?.

[Michael A]

Would I get away with opening them and injecting a top up sugar solution?

They taste fine. And are not completely flat so am guessing that there's live yeast in there still. Have been bottled for 4 weeks. Was hoping to use them as part of hosting a party in another 5 weeks...


Was lagered for an extra month or so - am guessing that I may have lost more CO2 over that time than the standard priming calcs allow for...?.

At what temps have they been stored at since bottling? My guess is fairly cool to cold given that they are lagers and flat. I would warm them up for a few days and then see. At the warmer temp, the yeast will work faster on the food you have left them, speeding up the carbonation process.

Cheers,
MRA

[Fishnwine]

Would I get away with opening them and injecting a top up sugar solution?

They taste fine. And are not completely flat so am guessing that there's live yeast in there still. Have been bottled for 4 weeks. Was hoping to use them as part of hosting a party in another 5 weeks...


Was lagered for an extra month or so - am guessing that I may have lost more CO2 over that time than the standard priming calcs allow for...?.

What temperature is the beer at?Did you use a carbonation calculator for your sugar addition?What is the desired level of CO2? Is this a kit beer or one you made from scratch? More information please to be of assistance.

[VirtualGus]

What temperature is the beer at?Did you use a carbonation calculator for your sugar addition?What is the desired level of CO2? Is this a kit beer or one you made from scratch? More information please to be of assistance.

Oops, sorry, I should have read enough of these to not give enough info!

Tis a kit beer. Not sure if you get Brewcraft up/over there - but is a Brewcraft Pilsner kit with saflager yeast.
10 days primary + 36 days lagering in a carboy at around 50deg

Temperature since bottling has been a variable 46-66, but mostly at the cooler end of that range. (I only have one temperature controlled cupboard - so now it's bottled it has to survive out in the wild!) My understanding is that yeast likes 48-59 so feel I've been within cooee even if by accident.

Yep used a calculator can't remember where I got it, (140g dex at 59deg for 2.7 vol)

I deal in degrees celsius so hope I've converted all the above properly...

So I guess the original question stands. Leave it longer? Or is it possible to inject a dex boost and recap? Or warm it up a bit? (Which seems at odds with the yeast used).

Cheers guys.

(A little ironic that I have problems getting CO2 out of my wine, and into my beer. Some kind of osmotic transfer device anyone??)

[MiTreats]

As Michael A said, that cooler temperature will mean the yeast will take longer to carbonate the beer. My protocol is room temperature, 65-75F (16-24C), will take around 2 weeks for adequate carbonation and even improve for the next two weeks.

I think the secret to both getting the CO2 out of your wine and into the beer is warmer temperatures. If you aren't able to achieve that, you'll have to bulk age the wine longer for the gas to work it's way out AND wait longer for the beer to carbonate. 50F is just 10C. Fine for lagering and cold stabilizing wine but a little cool for rapid yeast growth.