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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Filtered Summer Ale carb issue
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Old 08-11-2011, 07:43 PM   #1
ninjabrewdood
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Default Filtered Summer Ale carb issue

Hey there! I'm a long-time lurker, first-time poster looking for thoughts/advice:

Brewed a light summer ale last month and it's been bottle conditioning for about three-four weeks now. I've checked it a few times. First after about a week and a half then at two and a half weeks...very little to no carbonation despite proper amounts of priming sugar and temps of 70+ degrees.

A little backstory: When it was fermenting there was some overly vigorous crazy yeast cottage cheese nasty action going on, and the yeast rafts didn't really settle. So I transferred to a priming bucket and filtered the beer through a tight mesh bag to try to capture any larger chunks of nasty from getting in to the priming bucket. Worked pretty well. But my concern is I perhaps didn't get enough suspended yeast in the bottle to fully carbonate the little bastards.

After 3 weeks with pretty much nothing carb-wise, I gently agitated the bottles to get the yeast back in suspension and let them sit another week or so, since that worked for a previous batch of under-carbed red ale. But it's been about a month now and still not much.

The brew itself taste good. Very drinkable. Just not remotely carbed enough to my liking for a lighter beer.

Any thoughts/suggestions would be great. This is my tenth batch, and I've managed to salvage a few others batches that wonked out (thanks to the awesome advice on this forum). Fortunately, I haven't had too many serious issues yet.

Thanks!

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Old 08-11-2011, 09:34 PM   #2
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Before Revvy gets to this one, 3 weeks is Generally the Minimum time it takes. heavier beers take longer and he had one that took 3 months to carb. to filter yeast you need to filter through a 1 micron filter. Doubtful your mesh bag took enough out of suspension. Give it more time. It will carb. Beer is magical and will work through a lot of its own issues.

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Old 08-11-2011, 09:35 PM   #3
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What was the OG/FG of the beer btw?

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Old 08-11-2011, 10:24 PM   #4
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What amount and type of priming sugar for what size batch?

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Old 08-11-2011, 10:28 PM   #5
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Quote:
Originally Posted by Xalwine View Post
3 weeks is the Minimum time it takesb.
No, but it's a good rule of thumb to keep people from freaking out.

In addition to what BrewThruYou asked, how did you mix the beer with the priming sugar?
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Old 08-11-2011, 10:36 PM   #6
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Quote:
Originally Posted by Xalwine View Post
3 weeks is Generally the Minimum time it takes.
better? plus letting it sit longer improves the flavor and stops you from drinking something too green.
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Old 08-11-2011, 10:39 PM   #7
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Quote:
Originally Posted by Xalwine View Post
better? plus letting it sit longer improves the flavor and stops you from drinking something too green.
better.

But add a "generally" to the next statement as well.
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Old 08-11-2011, 10:45 PM   #8
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Quote:
Originally Posted by PVH View Post
better.

But add a "generally" to the next statement as well.
you're too much!
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Old 08-11-2011, 10:57 PM   #9
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It usually only takes a couple of days for active yeast to totally consume a priming and produce the CO2 for a moderate FG brew, but it takes a good couple of weeks under appropriate conditions for the beer to absorb that CO2, as initially it's all sitting in the head space. After 3 weeks plus a few days of chilling doesn't result in at least a modestly carbed brew, I'd definitely be scratching my head - because that definitely wouldn't be "normal" to me.

I'd ask how much head space was provided in the bottles? If filled within just millimeters of the cap, that can cause problems with bottle carbing. A half inch is my minimum, but I usually left closer to an inch of head space. Never had a batch fail to carb...

Cheers!

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Old 08-12-2011, 02:46 AM   #10
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Is it possible you added a lot of oxygen by running the beer through a filter? I'm not sure how that would affect carbonation, though.

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