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Old 03-01-2014, 05:26 AM   #11
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I've had this problem before with my bigger beers (8% to 10%+ ABV)... you just have to wait. :-)

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Old 03-06-2014, 09:47 PM   #12
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Originally Posted by masskrug View Post
How many did you open? Not every bottle is the same. Did you gently stir in the priming sugar or did it possibly all sit at the bottom of the bottling bucket? What sugar did you use?

If you do have to uncap and re-prime, you would be looking at ~3 grams of sugar per (12 oz) bottle.
Ive opened about 4 or 5 of both the ipa and imperial stout at 1 week, 2 weeks, and 3 weeks time in bottle and they all were the same. And the last ipa I tasted actually seemed to not only be flat but the flavor appeared to have changed as well. Not in a favorable way. I added the sugar the same as always. brought about 1/2 water to a boil, let it cool a bit, added the sugar to the warm sanitized water, then slowly adddd the sugar/water mixture to the bottling bucket as the beer was being transferred from the fermentaion bucket via a siphon (and after about 1.5 -2 gallons of beer had already transferred into the bottling bucket).

Based on everyones response, it sounds like I have nothing to worry about and I simply need to give it time and itll be ok.

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Old 03-07-2014, 02:55 AM   #13
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A good rule of thumb is 1 week conditioning for every % of alcohol. 7 weeks for 7% alcohol, etc. brew another batch while you wait, or drink some good craft beers and harvest the bottles.

Roed Haus Brewery

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Old 03-07-2014, 05:58 AM   #14
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If they're still not carbed in another month, get yourself a pack of champagne yeast, sprinkle a tiny amount in each bottle and re-cap. They'll be carbed in less than a week.

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