Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Damn RIS just won't carb.. 5 weeks in bottles now

Reply
 
LinkBack Thread Tools
Old 02-04-2010, 09:23 PM   #1
Beernip
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Oregon.. Go Beavs!
Posts: 589
Liked 9 Times on 9 Posts
Likes Given: 6

Default Damn RIS just won't carb.. 5 weeks in bottles now

Okay, here is my problem. I have a Russian Imperial Stout (9.6%) that just will not carb. I brewed it on 10/13/09 with notty. Racked two weeks later to a secondary and let it sit until 12/27/09 and then bottled with 3.8oz of corn sugar. After three weeks in my office (temp controlled at 68 degrees) I cracked one and nothing (no sound), after 4 weeks a tiny hiss but no carbonation at all. I waited another week and last Tuesday tried again and not even a hiss when I cracked the cap.

Now I am a patient man but damn this stuff if tasty flat and want to start drinking it. What should I do? Drop in a grain or two of notty yeast in each and re-cap? add more sugar?

The other viable option I have is that my kegging equipment arrives today. How can I get the beer out of the bottles and in to the keg without creating too much oxidation? What would be the best way to do this or is it just best to let it carb in bottles? It is a RIS and couldn't hurt to let it bottle carb another month.

__________________
Beernip is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2010, 09:26 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,398
Liked 4695 Times on 4350 Posts
Likes Given: 58

Default

I had one that took 3 months to carb to perfection.

__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2010, 09:39 PM   #3
PinkyOFloyd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: The Grand Island
Posts: 167
Liked 2 Times on 2 Posts

Default

Definitely leave it be. It really won't be that great for another 6 months anyway. Why waste it now...

__________________
PinkyOFloyd is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2010, 09:49 PM   #4
mclane2003
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Denver
Posts: 49
Default

I have a porter in a similar situation. It has been bottled for 5 weeks and it is barely carbd and tastes really green (kind of cidery). I just put it out of sight and mind. I plan on trying it again in a month or so per people telling me to be patient. Still I wonder if I fell victim to one of those nottingham packets that was reported bad a little bit ago.

__________________
mclane2003 is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 12:08 AM   #5
Beernip
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Oregon.. Go Beavs!
Posts: 589
Liked 9 Times on 9 Posts
Likes Given: 6

Default

Hmmm, well it has been 6 months and I tossed a few in the fridge and... FLAT..


Now what? Open, toss in a few grains of notty and bottle again and let carb up or am I better off putting in a keg?

I'll admit I did take a 12 pack and put it in a keg to drink 4 months ago to carb and drink and this stuff is really tasty.

__________________
Beernip is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 01:44 AM   #6
bsdx
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bsdx's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Perry, Michigan
Posts: 355
Liked 15 Times on 8 Posts
Likes Given: 2

Default

I've had to pour bottles back into the priming bucket before because I forgot priming sugar, never really noticed excess oxidation, so it should be less bad to pour it carefully into the keg since you are just going to close it up right away, not expose it to more air to re-bottle like I did. Just purge the air space in the keg with co2 before closing it. Or with or without doing that, put a little yeast (maybe something designed for higher gravity like champagne yeast?) in some bottles and wait to see how those do. I'd think for the small size of the bottle opening, you are exposing it to pretty little oxidation and adding the yeast to the bottle shouldn't really hurt much. You could keg it all, keg some and yeast some, or just yeast a few, or yeast all, even leave some bottles alone if you are worried about risking it.

Above all, if it tastes decent, it should get drank, right?

__________________
bsdx is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 12:54 PM   #7
smakudwn
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
smakudwn's Avatar
Recipes 
 
Join Date: Mar 2009
Location: St.Charles, MO
Posts: 1,002
Liked 46 Times on 35 Posts
Likes Given: 6

Default

I have had to pour a batch of bottles into a keg. Never had any issues with it.

__________________
smakudwn is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 01:03 PM   #8
Bru
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Johannesburg, South Africa
Posts: 841
Liked 2 Times on 2 Posts

Default

You could try heating them up for a while. Its winter here now and my garage temps stay fairly low so Ive been putting my bottles into a bucket of water with an aquarium heater where they sit at +-82F for two weeks, then into the fridge.

__________________
Bru is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 01:27 PM   #9
Mirilis
Lvl 10 Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mirilis's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Celina, Ohio
Posts: 1,340
Liked 17 Times on 16 Posts
Likes Given: 1

Default

you may have to add that back yeast. If you let it sit in your secondary for a really long time ( couple months) then all the yeast may have fallen out of suspension and you wont have anything left.

__________________

=============
I have no cool threads to link.

Mirilis 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
No Carb after 6 weeks conditioning BeerBalls Bottling/Kegging 5 09-21-2009 03:42 PM
Will kegged RB carb at 12-15 psi in two weeks? GroosBrewz Soda Making 1 04-28-2009 10:13 PM
Little carb after 3 weeks. b1021 Beginners Beer Brewing Forum 13 03-04-2009 03:33 PM
5-6 Weeks to carb up when priming with Gyle? Yankeehillbrewer Bottling/Kegging 3 01-26-2009 10:54 PM
2 weeks in bottle and very little carb pa-in-utah Bottling/Kegging 10 07-26-2007 07:12 PM