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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > I'm worried my beer is going to be flat
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Old 01-30-2014, 08:11 AM   #1
nicklawmusic
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Default I'm worried my beer is going to be flat

I know I'm panicking but I'm worried the bottles I primed are going to be flat.

They're pint bottles and the beer was partially clear when I bottle it (though not totally) and I did it Sunday.

I can't see any bubbles. It's store around 16C.

How long does it usually take before any visible signs!

There is some sediment at the bottom of each bottle


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Old 01-30-2014, 08:13 AM   #2
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Oh, and I used 1/2 teaspoon of dextrose in each bottle.


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Old 01-30-2014, 01:45 PM   #3
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You shouldn't see any bubbles, even after it has fully carbed (which should take at least a week, and probably several weeks, at 70F), until you open the bottle. It's the same as soda in a sealed bottle - there are no bubbles until it's opened, because the CO2 is in solution in the liquid, and in equilibrium with the gas above the liquid.

If you want to check the progress of carbonation in bottles, the only reliable way is to bottle some of the beer into plastic soda bottles, and check the pressure by squeezing them. There's no visual indication of carbonation.

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Old 01-30-2014, 03:47 PM   #4
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Thanks. That's helpful!


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Old 01-30-2014, 03:58 PM   #5
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Agreed, You will not see any visible signs. 3 weeks at about 70 degrees then cool one for a couple of days. If it is not properly carbonated, wait another week at room temperature and try another.

I did not check what level of carbonation to expect with your priming.

I would suggest that you look into batch priming. You make a sugar solution by boiling a couple cups of water and the sugar then add it to the bottling bucket and swirling in the beer. It should mix more thoroughly and is much easier than measuring into each bottle.

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Old 01-30-2014, 04:50 PM   #6
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Everybody keeps talking about batch priming. I've heard that Craig did a video about putting The priming sugar into the primary fermenter and letting the beer clear once it had gone into bottles, but I can't find this video. Any ideas? (this is Craig tube i'm talking about)


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Old 01-30-2014, 07:04 PM   #7
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Quote:
Originally Posted by dyqik View Post
If you want to check the progress of carbonation in bottles, the only reliable way is to bottle some of the beer into plastic soda bottles, and check the pressure by squeezing them. There's no visual indication of carbonation.
I keep a couple of 20oz coke bottles around for this. When I'm done bottling, I pour the small remaining liquid in one of the plastic 20oz and leave it out on the kitchen counter. Every couple days I feel it up real good. When it's hard like a basketball, and doesn't squeak STOP, NO or DON'T, I know it's time to go in the fridge. Takes about a week-ish.
Sometimes the beer in this bottle tastes funky, so it's not always drinkable. You'd have probably tossed the 10-15oz left in the bottom of the bottling bucket anyway, so no real loss.
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Old 01-30-2014, 07:37 PM   #8
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Quote:
Originally Posted by nicklawmusic View Post
Everybody keeps talking about batch priming. I've heard that Craig did a video about putting The priming sugar into the primary fermenter and letting the beer clear once it had gone into bottles, but I can't find this video. Any ideas? (this is Craig tube i'm talking about)


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I'm not sure, but if you throw sugar into a primary fermenter then won't the yeast eat it?

Batch priming is racking from your fermenter into a bottling bucket, boiling priming sugar in water (I do the sugar in 8-14 ounces of water depending upon amount of priming sugar needed), then pour into bottle bucket while the beer is filing the bucket. I give it one swirl slowly with a spoon and bottle. The idea of using a tiny spoon to pour sugar in each bottle sounds like 42-48 pains in the rear (the amount of bottles I usually go through when bottling).
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