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Old 02-06-2013, 09:31 PM   #11
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I bottled 9 days ago. ....
And THIS is why your beer isn't carbed yet....

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Temp and gravity are the two most important factors as to how long it will take.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

Carbonation is actually foolproof, you add sugar, the yeast eats it and farts co2 which carbs the beer. It's not a complex system, and there's very little that can go wrong...It just takes time.....
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Old 02-06-2013, 09:32 PM   #12
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And boom goes the dynamite

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Old 02-06-2013, 09:36 PM   #13
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I had a feeling, too, that I was getting a bit ansy. This is probably the worst part about brewing...waiting...waiting...waiting.
Patience is a vital skill for homebrewing.
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Old 02-06-2013, 10:32 PM   #14
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I had a feeling, too, that I was getting a bit ansy. This is probably the worst part about brewing...waiting...waiting...waiting.
Home brewing is basically just waiting and cleaning. If you dont like the waiting, hopefully you like the cleaning
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Old 02-06-2013, 10:36 PM   #15
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Home brewing is basically just waiting and cleaning. If you dont like the waiting, hopefully you like the cleaning
THIS!!! And wearing facial hair.
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Old 02-07-2013, 01:00 AM   #16
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I have some others sitting in the basement currently, that I brewed 4 months ago. I have an oatmeal chocolate stout, which took around 3 weeks to carb up, but has really mellowed over the last few months. So, I do understand the timing and waiting aspect. HOWEVER, this process has been MUCH slower in this batch vs other batches. This even includes my Belgian Dubbel I brewed almost 2 years ago. I guess I was just disappointed with the rate at which this was happening. I do understand the process of yeast eats sugar and carbs up beer. Maybe it was a lack of defining what I really wanted answered that got me here.

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Old 02-07-2013, 04:54 PM   #17
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I have some others sitting in the basement currently, that I brewed 4 months ago. I have an oatmeal chocolate stout, which took around 3 weeks to carb up, but has really mellowed over the last few months. So, I do understand the timing and waiting aspect. HOWEVER, this process has been MUCH slower in this batch vs other batches. This even includes my Belgian Dubbel I brewed almost 2 years ago. I guess I was just disappointed with the rate at which this was happening. I do understand the process of yeast eats sugar and carbs up beer. Maybe it was a lack of defining what I really wanted answered that got me here.
Okay... but three weeks versus nine days should tell you a lot right there. And nine days at cold temps... oi.

There are dozens of these threads every week. Three weeks at seventy degrees is the baseline. If you go colder, expect it to be slower - maybe even much slower, or not at all (as Yooper stated).
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Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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