I bottled an IPA 2 weeks ago, same day as a porter. The porter is carbonated, the IPA is not. What could be taking it so long? Its not a stupid error like forgeting to put the corn sugar in. Thanks
Not that I've noticed. I've done several IPAs that seemed to carb up just fine in about 2 weeks. Better after 3, but I rarely wait that long to start sampling.
Did you use the same yeast strain? Did they both ferment for the same total amount of time? And finings in either of them? Cold Crash either?
Not that I have ever noticed. Maybe even better because it's usually cal ale yeast, seems to carb faster than other strains IMO
On Deck: IPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Air :-(
Primary 4: Air :-(
Bottled: Oatmeal Stout
What are the alcohol contents of both?
If your IPA has a higher alcohol content, the yeast are probably having to work harder to ferment so it's taking slightly longer.
My hydrometer rolled off the table that day so not sure what the abv is, but just by sampling it seems to have a noticably high abv, so that could be it. But yeah, bottles were cleaned and stored the exact same way, at about 68 degrees.