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Old 05-02-2013, 11:42 AM   #1
croakerj
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Default high abv not carbonating

I have a 10.???? ABV IPA that has been in bottles for two weeks not carbonating. I did not add more yeast before bottling. If I leave it will it carb or is it all dead?

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Old 05-02-2013, 11:54 AM   #2
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2 weeks is the minimum for something like 6%, if yours is 10% it may be 4-6 weeks before it's carbonated. Be patient!

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Old 05-02-2013, 02:50 PM   #3
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Two weeks? Three weeks at 70 degrees F is the baseline for typical gravity beers. High gravity or low temps can take longer. You'll see this advice posted over and over and over and over again every single week on HBT.

If a 10% beer was carbed it two weeks, I would be STUNNED.

I've seen tales of high gravity beers taking a couple of months to properly carb up. Honestly, this beer will probably need to agee a bit anyway, even once it reaches full carb.

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Old 05-02-2013, 10:12 PM   #4
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You're probably fine. I have a 10.x% AbV IPA that I bottled a few days ago. It's just now getting a noticeable amount of carbonation. I check it daily by squeezing the plastic bottle. For every batch I brew, I always use one PET bottle just so I can check carb levels without having to lift a cap. I too was worried since I used US05 yeast and that's close to the limit of the yeast.

Quote:
Originally Posted by homebrewdad View Post
If a 10% beer was carbed it two weeks, I would be STUNNED.
It's completely doable if pitching some champagne yeast when bottling. I pitched EC1118 when bottling my ~10% quad and my plastic bottle was shockingly hard in a week.

*edit*
Just bottled a 14.7% RIS tonight. I pitched a rehydrated packet of EC1118. I hope it's strong enough to carb this!
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Old 05-03-2013, 03:38 AM   #5
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Plan on giving this one at least 4-5 weeks (maybe more) at 70-75*F before it's fully carbed. You're woefully premature at 2 weeks. It will also help if you do at least 3 days in the fridge before opening.
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Old 05-03-2013, 01:18 PM   #6
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My 10.2% Belgian IPA consistently takes 7-9 weeks to properly carbonate, be patient

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Old 05-03-2013, 01:29 PM   #7
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Quote:
Originally Posted by looneybomber View Post
It's completely doable if pitching some champagne yeast when bottling. I pitched EC1118 when bottling my ~10% quad and my plastic bottle was shockingly hard in a week.
Congratulations. You are the proud owner of one of those "well, actually..." posts. Kind of like the guy who defends the frat boy who won't drink homebrew due to the estrogen content.

Champagne yeast would indeed likely help a high gravity beer to carb up quicker. The OP mentioned no such addition. It is not normal practice for most homebrewers to add champagne yeast unless something is wrong.

So I stand my my original assertion - in a typical situation, I'd be stunned if a 10% beer was carbed in two weeks.
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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
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Old 05-03-2013, 02:11 PM   #8
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Looks like that struck a nerve. Maybe another cup of coffee would help?

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Queue: King Tut ale, BIG barleywine, Desire mead, .
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<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
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Old 05-03-2013, 04:38 PM   #9
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Tough to be patient with it, its beautiful. Oh well I will drink another of the 3 beers I have ready.

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Old 05-03-2013, 04:40 PM   #10
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Being that its an IPA. I wanted to drink it before I started to lose the hops flavor but the experience here definitely more than mine so salut

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