Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Bottle conditioning - ZERO carbonation - suspect infection?
Reply
 
LinkBack Thread Tools
Old 08-11-2010, 10:30 AM   #1
lone_wolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: New Zealand
Posts: 67
Default Bottle conditioning - ZERO carbonation - suspect infection?

Brethren,
I've read a number of threads on issues with carbonation and conditioning but feel my situation is enough a variation on the themes to warrant a fresh post.
close to a fortnight ago i (flip top) bottled a extract+steeping grain brown ale that was showing some real promise by the end of a stint in the secondary.
I've sampled two bottles recently (as I say close to 2 weeks in bottle now) and both are DEAD flat. As additional insult, the flavour has definitely changed to something sharper and more cloying.
Some context -
-> I bottled straight from secondary.
-> I primed using carbonation drops in each bottle, so even stevn sugar distribution
-> bottles + bottling tube were sterilized carefully with specialized brewing sterilizer solution
-> I notice that in contrast to all the other batches I have done, there is NO yeast residue in the bottom of the bottles.

I'm totally confused - is it possible that there was a bug in the spigot which was transferred into each bottle, and either ate the priming sugar I reserved for the yeast / or killed the yeast or both? That might explain the change in taste
However, my last of sediment indicates I just don't have enough yeast to start with, but I find that hard to believe and that wouldn't explain change in flavour either
Dear God help me

__________________
lone_wolf is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 02:02 PM   #2
nebben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Now legal in Utah
Posts: 1,188
Liked 11 Times on 11 Posts
Likes Given: 10

Default

How long was your beer in secondary before you racked it into the bottles? Have you confirmed that the gaskets are in good condition, and allow the bottles to hold pressure in the first place? What was the starting gravity of the beer, and the end result prior to bottling?

__________________
nebben is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 11:34 PM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 33 Times on 31 Posts
Likes Given: 9

Default

most bottle infections result in gushers, not flat beer.
you said these are swing tops...i'd guess they aren't sealing anymore because the bales are stretching.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 11:37 PM   #4
ShortSnoutBrewing
Kwanesum Chinook Illahee
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ShortSnoutBrewing's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,266
Liked 12 Times on 11 Posts
Likes Given: 1

Default

Quote:
Originally Posted by malkore View Post
most bottle infections result in gushers, not flat beer.
you said these are swing tops...i'd guess they aren't sealing anymore because the bales are stretching.
This was going to be my response almost exactly. Specifically the part about gushers vs. flat beer.
ShortSnoutBrewing is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 11:41 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,825
Liked 4924 Times on 3570 Posts
Likes Given: 991

Default

I would consider that maybe two weeks isn't long enough- particularly if the beer is being kept at cooler temperatures. Make sure you are storing it for at least three weeks at over 21C.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2010, 10:30 AM   #6
lone_wolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: New Zealand
Posts: 67
Default

Quote:
Originally Posted by nebben View Post
How long was your beer in secondary before you racked it into the bottles? Have you confirmed that the gaskets are in good condition, and allow the bottles to hold pressure in the first place? What was the starting gravity of the beer, and the end result prior to bottling?
Thanks Nebben, the beer was in the secondary for a week before I bottled - I typically leave for a fortnight in the secondary, but decided to bottle early only because samples were showing some promise (made sure gravity had stabilised of course)
I have quite a bit of confidence in the quality of the gaskets - bear in mind this is only my fifth brew and carbonation has been perfect in all batches since (on same bottles)
OG - 1046, FG - 1012
thanks again
__________________
lone_wolf is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2010, 10:32 AM   #7
lone_wolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: New Zealand
Posts: 67
Default

Quote:
Originally Posted by Kilted Brewer View Post
This was going to be my response almost exactly. Specifically the part about gushers vs. flat beer.
That is an interesting point, thanks.
As I say, zero carbonation - not even a faint hiss on flipping the lid (sniff)
__________________
lone_wolf is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2010, 10:36 AM   #8
lone_wolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: New Zealand
Posts: 67
Default

Quote:
Originally Posted by malkore View Post
most bottle infections result in gushers, not flat beer.
you said these are swing tops...i'd guess they aren't sealing anymore because the bales are stretching.
hmmm thats an interesting angle BUT I should add:
1) Same bottles produced a consistently carbonated batch about a month ago - how can the bales and gaskets deteriorate so rapidly on their own in that space of time
2) I had a little beer spare after filling 2 dozen bottles and filled a PET bottle about half way - that was actually the first bottle I opened at about a week - again - no carbonation.
__________________
lone_wolf is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2010, 10:40 AM   #9
lone_wolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: New Zealand
Posts: 67
Default

Quote:
Originally Posted by YooperBrew View Post
I would consider that maybe two weeks isn't long enough- particularly if the beer is being kept at cooler temperatures. Make sure you are storing it for at least three weeks at over 21C.
Thanks Yooper, I never start drinking a batch in anger within a fortnight of bottling and bottles are stored in a hot water cupboard (ca. 20-22 degrees celcius) for the fortnight.
I usually sample a bottle at about a week though just to check progress - and in all other cases I have noticed close to full carbonation by about a week.
__________________
lone_wolf is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2010, 10:41 AM   #10
MBasile
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Sunnyvale, CA (NorCal)
Posts: 1,511
Liked 7 Times on 7 Posts
Likes Given: 2

Default

If the bottles taste sweeter than the hydrometer samples and there is no yeast residue, I'd say you had very little yeast in suspension and it is taking those remaining yeasties quite a long time to get through the priming sugar.

__________________

Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

MBasile 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
Bottle conditioning/carbonation at too warm temperature causes yeast to stall out? staggerlee Bottling/Kegging 8 01-20-2013 07:10 PM
Issues with Bottle Conditioning and Carbonation homebrewpey Bottling/Kegging 15 03-23-2010 10:16 PM
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
Bottle Conditioning, Low Carbonation sonvolt Bottling/Kegging 8 03-13-2006 11:50 PM



Newest Threads

LATEST SPONSOR DEALS