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- Oct 13, 2020
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Hi all,
Back in August I brewed a batch of Belgian Triple. Brewery seemed to go OK so batch primed and bottled as usual. All this time gone and the beers, though tasting like a Belgian triple, are still flat and very sweet from the added priming sugar, so clear the bottle conditioning/in bottle fermentation has not completed.
I have posted on here before about recovering this and someone suggested Champaign yeast, so got round to getting a sachet of it. I was thinking about purging a ket with CO2, putting in half a teaspoon of Ascorbic Acid into the keg along with the Champaign yeast and rigging up a funnel onto the dip tube post...the idea being pouring the bottles into the keg, minimising splashing with the funnel as I pour, the dip tube will deliver the beer to the bottom of the keg, right into the CO2 and mix with the yeast and Ascorbic Acid that will scrub any O2 absorbed during the pouring process thus hopefully minimising or eliminating the risk of oxidation. Putting the keg at an elevated temperature around the fermentation temp, so around 18 - 22 degrees, and letting it ferment out the added priming sugar and naturally carbonate - maybe force carbonating if carbonation doesn't get to where I want it. The main aim is to ferment out the added priming sugar, as once in a keg I can force carbonate.
Does this sound like a plan? Other option was to dose each bottle individually, but that felt like a bit of a faff.
Thanks.
Back in August I brewed a batch of Belgian Triple. Brewery seemed to go OK so batch primed and bottled as usual. All this time gone and the beers, though tasting like a Belgian triple, are still flat and very sweet from the added priming sugar, so clear the bottle conditioning/in bottle fermentation has not completed.
I have posted on here before about recovering this and someone suggested Champaign yeast, so got round to getting a sachet of it. I was thinking about purging a ket with CO2, putting in half a teaspoon of Ascorbic Acid into the keg along with the Champaign yeast and rigging up a funnel onto the dip tube post...the idea being pouring the bottles into the keg, minimising splashing with the funnel as I pour, the dip tube will deliver the beer to the bottom of the keg, right into the CO2 and mix with the yeast and Ascorbic Acid that will scrub any O2 absorbed during the pouring process thus hopefully minimising or eliminating the risk of oxidation. Putting the keg at an elevated temperature around the fermentation temp, so around 18 - 22 degrees, and letting it ferment out the added priming sugar and naturally carbonate - maybe force carbonating if carbonation doesn't get to where I want it. The main aim is to ferment out the added priming sugar, as once in a keg I can force carbonate.
Does this sound like a plan? Other option was to dose each bottle individually, but that felt like a bit of a faff.
Thanks.