Carbonation question - is this normal or time to worry?

cbg96 · 09-29-2008, 03:50 PM

Alrighty, so...

I've waited patiently on my first batch for a little over two weeks now. I used Karo corn syrup, 3/4 cup dissolved into just-prior-to-boiling water which was then cooled down to about 80 or 70 degrees. I then racked onto this and stirred it up being careful to both mix thoroughly but not aerate. Then into the bottles and capping. Bottles sat in a closed and unplugged stand up freezer. Nice and dark, but temp was probably in the 60's.

I decided to test last night and cracked one open. The flavor is a winner (even SWMBO liked it)

so that's good. I am concerned about level of carbonation. There was some head, but not very much - more a small rim of form around the glass at the top of the liquid level than a head. There were also some small bubbles coming up, but again not very much and about halfway through test beer they had pretty much petered out.

1) Is this normal?

2) Is this a symptom or indicator of things being undercarbed?

3) Suggested fixes if things are undercarbed?

4) I saw the suggestion in the "Flat!" thread about moving to a warmer place and shaking once or twice a day for a week. Is this a viable option?

Thanks all

Tenchiro · 09-29-2008, 03:53 PM

2 weeks probably isn't long enough to fully carb. I have had batches get there in a week and others take four. How did it feel in your mouth, was it flat feeling?

Give it another week and try again. And so on and so forth, until it is right. You can keep it in a warmer area as well, but generally I just let it sit longer.

**Revvy** · 09-29-2008, 04:28 PM

Quote:

Originally Posted by Tenchiro

2 weeks probably isn't long enough to fully carb. I have had batches get there in a week and others take four. How did it feel in your mouth, was it flat feeling?

Give it another week and try again. And so on and so forth, until it is right. You can keep it in a warmer area as well, but generally I just let it sit longer.

What he said!!!!

Read this....

http://blogs.homebrewtalk.com/Revvy/Of_Patience_and_Bottle_Conditioning/

**shecky** · 09-29-2008, 04:36 PM

Revvy, I am so disappointed in you. OK, you linked to the blog. Good one there. But you stayed away from the word "worry" in the thread. Feeling a bit tired today, are we?

To the OP, there is never a time to worry. Remember, RDWHAHB.

**Yooper** · 09-29-2008, 04:40 PM

I don't know how much actual fermentable sugar is in Kayo syrup. How did you decide how much to use?

**Revvy** · 09-29-2008, 04:50 PM

Quote:

Originally Posted by shecky

Revvy, I am so disappointed in you. OK, you linked to the blog. Good one there. But you stayed away from the word "worry" in the thread. Feeling a bit tired today, are we?

To the OP, there is never a time to worry. Remember, RDWHAHB.

You just wanna see that hot chick w/ gun says RDWHAHB pic....

Can't use it again til I put electrical tape on the nippleage....

**shecky** · 09-29-2008, 04:54 PM

Quote:

Originally Posted by Revvy

You just wanna see that hot chick w/ gun says RDWHAHB pic....

Can't use it again til I put electrical tape on the nippleage....

Was it that transparent?

cbg96 · 09-29-2008, 06:13 PM

Little followup:

1) With the Karo syrup, my internet research told me dextrose is basically corn syrup, and Karo is corn syrup. That's why I used it - bought it at the grocery store instead of having to head for the LHBS where the prices are unfriendly.

2) This is an IPA with an estimated ABV of 7%. Therefore it's a little "bigger" and maybe that's delaying the carbing process a bit.

**Yooper** · 09-29-2008, 06:35 PM

Quote:

Originally Posted by cbg96

Little followup:

1) With the Karo syrup, my internet research told me dextrose is basically corn syrup, and Karo is corn syrup. That's why I used it - bought it at the grocery store instead of having to head for the LHBS where the prices are unfriendly.

2) This is an IPA with an estimated ABV of 7%. Therefore it's a little "bigger" and maybe that's delaying the carbing process a bit.

I'm thinking the problem is Karo syrup. That is NOT dextrose. You should use about 4-5 ounces of corn sugar (dextrose). Dextrose is 99 cents a pound where I shop, so a pound is enough for 4 batches.

To calculate the correct amount of karo syrup might require knowing how many grams of sugar are in an ounce, so that you add the correct amount. It wouldn't be a one-for-one replacement.

cbg96 · 09-29-2008, 07:16 PM

Quote:

Originally Posted by YooperBrew

I'm thinking the problem is Karo syrup. That is NOT dextrose.

Uh-oh.