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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > No carbonation, could recipe be wrong?
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Old 09-04-2013, 05:53 PM   #1
texas red
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Default No carbonation, could recipe be wrong? (Carbonation! In the bottle I just opened)

Hello,

We haven't brewed in a while and finally decided to start back. We have been bottled now for July 15 and have no carbonation. We were attempting our first double IPA. I think it may be a bad recipe. (?) It called for 11 pounds of extract. And we used two White Labs yeast. There was only one bag of priming sugar, though. Maybe that just wasn't enough to get it going? Any ideas?

I thought it might be helpful if I was more specific:

1/2 lb Munich Malt
1 lb Crystal 20LMalt
soaked for 25 minutes
Added 1 gallon water returned to boil
3 LB Munich Extract
3LBExtra pale Extract
1LB Amber DME
5 LB Amber Extract
Brought to a boil

1 3/4 oz Summit (60 Minutes)
1/4 oz Summit

3/4 oz Centennial (15 Minutes)

1 oz Amarillo
1 oz Palisade
1/4 oz Centennial (5 Minutes)

2White Labs
California Ale 001

Brewed on June 23rd
Transferred on July 1

1 bag of priming sugar
I don't know the amount or weight

Bottled on July 15
Yesterday, still no carbonation. Where did we mess up? It tastes very malty and has no hop flavor.

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Reason: Carbonation! At least in the bottle I just opened!
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Old 09-04-2013, 10:28 PM   #2
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Not knowing the amount or weight of the priming sugar is going to make it pretty tough to diagnose the issue.

That said, how large was the batch? I didn't see it listed in your post.

If it was 5 gallons, 11 lbs. of extract in a batch that size would make a pretty big beer - and it's my understanding that bigger beers can take quite a bit longer to carbonate.

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Old 09-04-2013, 10:34 PM   #3
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The recipe doesn't say, they only gave me the one bag when they put together the kit. I melted the sugar and then cooled it and put it into my primary, then I added the beer to the melted cooled sugar and bottled.

The batch was for 5 1/4 gallons. It was supposed to be a clone of Ninkasi Tricerahops. I got a beer to compare and the color is hugely different. Not to mention the malt, etc. I went back and looked at all of my other recipes and the most extract I ever used was 7 lbs. Should I just be patient and see what happens or should I toss it out and start over?

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Old 09-06-2013, 01:49 PM   #4
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I've been thinking about this....would there be any benefit to opening these and re-priming and bottling again?

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Old 09-06-2013, 08:59 PM   #5
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I doubt it's a priming sugar problem if they gave you a bag for 5 gallons, that amount is based on total volume not how big the beer is. If you add more sugar you may risk eventually getting bombs. I think it's more likely that it either just needs more time because it's a high gravity beer or you've reached the limit for your yeast. What was the OG/FG? If that is all DME it looks like you're up in the 1.100 range, so you underpitched with just 2 vials and no starter and the yeast were likely already quite stressed.

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Old 09-07-2013, 01:43 PM   #6
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I can't find where we wrote the OG. The FG was 1.014. Recipe said it should be 1.018. Does that seem unusual to you?

The only DME was the 1 LB of Amber. We had a lot of fermentation action in the primary. We even had some slow fermentation action after we transferred to the secondary.

The bottles were stored in our spare room, which is dark most of the time. The temp ranges between 72 and 80. We have gently turned them up and back a few times. We have chilled and tried four 12 oz bottles and each has had chill haze. Even after being in the fridge for several days. The beer at room temp. is very clear.

What do you think we should do? Can this batch be saved with time? Should I take a bottle and the recipe to my homebrew store?

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Old 09-07-2013, 02:02 PM   #7
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What temperature have the bottles been stored?

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Old 09-07-2013, 02:29 PM   #8
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What a bummer. Zero carbonation? A warm, shaken bottle won't even hiss when opened?

I come up with 1.086 OG assuming you did a mini-mash on the grains. Your FG seems low but irrelevant to your problem. Your yeast has a "high" alcohol tolerance so it should be able to carb your beer.

What do you mean you "melted" your sugar? Do you mean you dissolved it in boiling water?

Is there yeast sediment in the bottom of your bottles that looks like what you get when you conditioned your other beers?

You could test the viability of the yeast in your bottles. Take some DME, dissolve it in some water and make a low gravity wort. Say 1.020 or so. Shake up a bottle of your beer and dump it in the starter you just made.

Take an SG reading of one of your bottles. If the SG reading is 2 or more points over your FG, that would suggest that your yeast is not able to ferment any further. I would put some ec-1118 yeast in the bottles, recap and see if it carbonates. If the SG is the same as your FG, that would suggest either your bottle capping didn't seal the bottles or you forgot your priming sugar at bottling time. That would require priming each bottle and recapping.

As far as the color, I would assume it was darker than tricerahops. You should read up on late extract additions during boil. Boiling ALL the extract for the full time caramelizes it and darkens the color. It also reduces hop utilization.

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Old 09-07-2013, 02:31 PM   #9
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Quote:
Originally Posted by texas red View Post
The bottles were stored ... between 72 and 80.
...
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Old 09-07-2013, 02:48 PM   #10
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Quote:
Originally Posted by dgr View Post
What a bummer. Zero carbonation? A warm, shaken bottle won't even hiss when opened?

Zero. No hiss even after a good shake when warm.

I come up with 1.086 OG assuming you did a mini-mash on the grains. Your FG seems low but irrelevant to your problem. Your yeast has a "high" alcohol tolerance so it should be able to carb your beer.

What do you mean you "melted" your sugar? Do you mean you dissolved it in boiling water?

Yes. Dissolved in 2 cups of water that we boiled and the priming sugar, boiled again for 1 minute exactly then cooled to 80.

Is there yeast sediment in the bottom of your bottles that looks like what you get when you conditioned your other beers?

There is a very, very thin scree of sediment. I had to use a LED flashlight to see it.

You could test the viability of the yeast in your bottles. Take some DME, dissolve it in some water and make a low gravity wort. Say 1.020 or so. Shake up a bottle of your beer and dump it in the starter you just made.

Take an SG reading of one of your bottles. If the SG reading is 2 or more points over your FG, that would suggest that your yeast is not able to ferment any further. I would put some ec-1118 yeast in the bottles, recap and see if it carbonates. If the SG is the same as your FG, that would suggest either your bottle capping didn't seal the bottles or you forgot your priming sugar at bottling time. That would require priming each bottle and recapping.

You just went miles beyond my skill set.

As far as the color, I would assume it was darker than tricerahops. You should read up on late extract additions during boil. Boiling ALL the extract for the full time caramelizes it and darkens the color. It also reduces hop utilization.
Oh, brother, is it darker. It's the color a Porter at least.
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