Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Bottle Conditioning, Low Carbonation
Reply
 
LinkBack Thread Tools
Old 03-13-2006, 06:00 PM   #1
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 10 Times on 6 Posts

Default Bottle Conditioning, Low Carbonation

Last night, I had the first sample of a Red Ale I bottled over 2 weeks ago. To bottle, I used 1.25 cups of DME and placed the bottles in a warm-enough location. Last night, I put the bottle in my fridge about 3 hours before I drank it.

Three hours later, I opened the bottle. There was an audible phizzz . . . and clear indications of CO2 in the headspace. However, when I poured the beer, there was very little carbonation . . . none. No bubbles, no head. The beer tastes great otherwise, but it would be nicer with some sparkle.

Here is my thought process at this point. There is clearly a layer of yeast sediment on the bottom of the bottle, so I assume that the yeast were still active. Temperature has to be warm enough to start some fermentation in the bottle. I've always used the same amount of DME for bottle conditioning, and I've always had great bubbles.

Any suggestions or thoughts on this? Would the very short chilling time be responsible for reduced carbonation? This doesn't seem to make sense.

__________________
sonvolt is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 06:04 PM   #2
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

DME takes longer to work than corn sugar...I never even try my first one anymore less than 17 or 18 days before bottling, and they're never getting to an acceptable level for me until a month or so out.

__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 06:12 PM   #3
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 10 Times on 6 Posts

Default

Quote:
Originally Posted by El Pistolero
DME takes longer to work than corn sugar...I never even try my first one anymore less than 17 or 18 days before bottling, and they're never getting to an acceptable level for me until a month or so out.

WOW! For real? I knew that I was having a taste a little too early . . . but I always assumed that my bottles were carbonated well before I tried them. Ususally, I wait at least a month . . . but since I have no homebrew stocked, I am really anxious to drink them . . . too anxious, obviously.

So, I just need to wait longer . . .
__________________
sonvolt is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 06:19 PM   #4
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

Quote:
Originally Posted by sonvolt
WOW! For real?

So, I just need to wait longer . . .
Yep, for real...for me anyway. I should say tho that most of mine have sat in secondary for 3-4 weeks, so of course things are gonna happen a little slower.

So, yes wait longer, or drink flat beer.
__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 06:49 PM   #5
uglygoat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
uglygoat's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,779
Liked 7 Times on 7 Posts
Likes Given: 1

Default

flat beer is good, but el p is correct.
mine take usually a min of one month before they are carbonated correctly with dme.

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
uglygoat is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 07:21 PM   #6
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default

How warm is "warm enough" ?

This winter's batchs are not carbed worth a darn, so I'm blaming the temp. I ferment inside. about 65-70f. But once bottled, they got outside at 50-65 most days...

__________________

So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

casebrew is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 08:18 PM   #7
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 10 Times on 6 Posts

Default

I store the bottles at approx. 70 degrees. I know that the yeast has been active in the bottle, so I assume that it is warm enough; although, the lower temps may be a cause of slower fermentation.

__________________
sonvolt is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 08:42 PM   #8
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

Quote:
Originally Posted by casebrew
How warm is "warm enough" ?
At 50-60 it will take even longer to ferment...I'd guess twice as long but I don't know for sure. I keep a few at around 75, and those are ready a week or two quicker than the bulk of mine, which stay around 68 when it's cool out.
__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 11:50 PM   #9
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 87 Times on 77 Posts
Likes Given: 1

Default

I can't disagree with anything said here! Cheers!

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What's the best temp for bottle conditioning / carbonation? fotomatt1 Beginners Beer Brewing Forum 18 08-18-2012 03:49 AM
Bottle Conditioning vs Carboy Conditioning. What's the difference? BrewOnBoard Beginners Beer Brewing Forum 7 12-13-2008 07:21 AM
Bottle conditioning is too cool for carbonation Wattuz Bottling/Kegging 9 01-23-2008 04:00 PM
How can I achieve consistent carbonation when bottle conditioning? Fickle Beast Bottling/Kegging 6 03-05-2007 06:20 PM
cask conditioning vs bottle conditioning D*Bo Bottling/Kegging 6 07-05-2006 02:05 PM



Newest Threads

LATEST SPONSOR DEALS