The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Salvaging an uncarbonated batch

Reply
 
LinkBack Thread Tools
Old 01-24-2013, 03:51 PM   #1
BrianDorry55
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Tampa, Florida
Posts: 32
Liked 3 Times on 3 Posts
Likes Given: 7

Default Salvaging an uncarbonated batch

So I was hoping someone could help me with this...

I bottled this beer a few months ago and it did not carbonate at all...

The batch was a barleywine (about 9% abv) that we brewed at a friends house. Well, said friend transferred it to secondary after a few weeks and it stayed there for almost a year until I got the carboy over to my place. Unfortunately I was being impatient and just went ahead and bottled it like any other beer when I probably should have re-pitched some yeast to get it active again. Now the "finished product" is completely undrinkable thanks to the fact that it's uncarbed but it has some great qualities...it smells absolutely perfect and looks pretty good as well. I'd like to find some way to salvage this beer.

My guess is that carbonation drops won't do the trick in this case...so I was wondering if I could just go bottle by bottle and siphon it all back into a carboy and repitch it. There is still plenty of residual sweetness in the beer...so I don't see any reason why the yeast wouldn't go right back to work. I was thinking of using champagne yeast because it can handle a high abv and would hopefully clean it up a bit.

Also, since I'm adding more yeast, won't the abv get higher?

Opinions are appreciated! Thanks!

__________________
BrianDorry55 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 03:57 PM   #2
homebrewdad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,023
Liked 316 Times on 236 Posts
Likes Given: 226

Default

Don't siphon the beer back out. No need to oxidize it.

Are you POSITIVE that you added priming sugar?

If so, open your bottles. Go get yourself a pack of neutral dry yeast. Drop a couple grains in every bottle. Recap. They will carb.

This is all assuming that the beer is at a decent temp for bottle carbing. If it is cold (less than 60 degrees F), carbonation can take longer... or with some yeasts, maybe never.

Also, the ABV change will be negligible. You're only talking about a very small amount of sugar per bottle to be converted to CO2/alcohol.

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
homebrewdad is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:02 PM   #3
reverendj1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Jenison, Michigan
Posts: 603
Liked 86 Times on 70 Posts
Likes Given: 113

Default

How long have they been in bottles? Sometimes for big beers it can just take a really long time to carb, I've seen people say they had beers that took up to 2+ months. If you primed them with sugar, no the carbonation drops won't do anything. You could sprinkle a few yeasties from a dry packet in each bottle and recap. I have heard that works too, although never tried myself. It would be much safer than transferring it all back to a bottling bucket. The added yeast will up the abv, but only because they will eat your priming sugar. You can add as much yeast as you want, they won't make any more alcohol if they don't have anything to eat.

__________________
reverendj1 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:03 PM   #4
BrianDorry55
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Tampa, Florida
Posts: 32
Liked 3 Times on 3 Posts
Likes Given: 7

Default

Okay. Yeah I was just considering siphoning it because it can't really get any worse than it already is.

Yes I'm 100% positive that I added priming sugar.

Just so I'm sure and I don't end up with bottle bombs, what should I consider "a couple grains" of yeast? A small pinch? And yes they are at about 72 degrees so temp shouldn't be an issue. Thank you.

__________________
BrianDorry55 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:04 PM   #5
reverendj1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Jenison, Michigan
Posts: 603
Liked 86 Times on 70 Posts
Likes Given: 113

Default

Looks like homebrewdad and I are on the same page. I'm just a little slow.

__________________
reverendj1 is offline
BrianDorry55 Likes This 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:04 PM   #6
BrianDorry55
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Tampa, Florida
Posts: 32
Liked 3 Times on 3 Posts
Likes Given: 7

Default

They've been in the bottle about 6 months...so I don't think they're going to carbonate on their own at this point.

__________________
BrianDorry55 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:05 PM   #7
reverendj1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Jenison, Michigan
Posts: 603
Liked 86 Times on 70 Posts
Likes Given: 113

Default

Quote:
Originally Posted by BrianDorry55 View Post
They've been in the bottle about 6 months...so I don't think they're going to carbonate on their own at this point.
Safe assumption.
__________________
reverendj1 is offline
BrianDorry55 Likes This 
Reply With Quote Quick reply to this message
Old 01-24-2013, 04:07 PM   #8
BrianDorry55
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Tampa, Florida
Posts: 32
Liked 3 Times on 3 Posts
Likes Given: 7

Default

Alright cool I guess it's an easy fix then...I'll just grab some dry yeast. Thanks for the help guys!

__________________
BrianDorry55 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 06:10 PM   #9
homebrewdad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,023
Liked 316 Times on 236 Posts
Likes Given: 226

Default

Yep, a tiny pinch. If you add too much, you'll just have a fuzz more sediment in the bottom of the bottle. No bottle bomb risk from doing this.

Good luck! Let us know how it goes.

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
homebrewdad is offline
BrianDorry55 Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Uncarbonated Swing-Top Segellion Bottling/Kegging 4 02-29-2012 04:45 PM
Salvaging overcarbonated explosive batch Paniller Bottling/Kegging 7 02-28-2012 12:45 AM
uncarbonated brew. taelmore Beginners Beer Brewing Forum 2 12-22-2008 07:13 PM
uncarbonated beer tockeyhockey Extract Brewing 18 03-25-2008 11:15 PM
Uncarbonated beer Yooper Extract Brewing 14 10-05-2006 02:54 PM