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


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Lack of carbonation
Reply
 
LinkBack Thread Tools
Old 01-05-2013, 12:46 AM   #1
nztayls
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 31
Liked 1 Times on 1 Posts
Likes Given: 11

Default Lack of carbonation

Hi there,

I am reasonably new at this brewing thing, having only done 4 batches to date. One thing I have noticed is that all my beers seem to be half flat. I have used both dextrose tablets, as well as making a bottling mix with DME and adding to the entire brew before bottling. I find when I then open the bottles there is only a limited amount of fizz, they dont retain a head for long, and go flat quickly.

Is there some trick about this I should know about?. The beers I have made so far have all been extract brews from recipes out of the "Clone Brews" book.

Thanks!

__________________

Nztayls http://thedryhop.com
Wellington, New Zealand (just go east after you hit Australia)
Currently Drinking: I am a Berliner!(weiss), L'enfer du Nord Tripel, RaspBEERy Wheat Ale
Primary: Derailer Flanders Red v2.0, DimWIT Belgian Wheat
Aging: Derailer Flanders Red v1.0
Cold Conditioning: Denny's Wry Smile Rye IPA

nztayls is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 01:24 PM   #2
BrewerBear
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: !, !
Posts: 1,226
Liked 75 Times on 69 Posts
Likes Given: 32

Default

How long are they in the bottle and at what temperature? Also how much DME are you putting in?

__________________
BrewerBear is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 01:49 PM   #3
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,519
Liked 531 Times on 469 Posts
Likes Given: 162

Default

Quick fix: Add a little extra priming sugar to your bottles. A lot of people advise 3/4 cup of dextrose sugar to a cup of water to make their priming simple syrup. I use a 1:1 ratio as that gives me a better carbonation level IMHO.

Second, let bottles and kegs carbonate in a room temperature environment in the dark for a full three weeks. It seems like a long time to wait but trust me, it's worth it. Your beer will carbonate and absorb more CO2 if you let it condition for a full three weeks after bottling.

Third, cool off your beer in your fridge a full 24-48 hours before you serve it. By cooling it down for a bit, the beer temperature drops and it has more holding capacity for the CO2 gas in the bottle. The pressure from the CO2 will force more of it into solution with a nice long chill.

If you follow those steps, you should have a beer with a nice head and plenty of carbon fizz in your ales.

__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 03:21 PM   #4
hercher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Scranton
Posts: 910
Liked 47 Times on 44 Posts
Likes Given: 6

Default

+1 to BrewerBear's comment: how long are you letting them sit in the bottle? How much priming sugar are you adding? And what are the beers? Keep in mind that high gravity beers are harder to carbonate.

__________________
Two Kids Brewery

Primary: Empty :(
Seconary: Don't use one, generally
Kegged: Pumpkin Saison, Amber Ale
Planned: Scottish Strong Ale

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 03:32 PM   #5
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,336
Liked 502 Times on 464 Posts
Likes Given: 226

Default

A couple possibilities:

Tabs-yes they work but many people have reported inconsistent results using them
DME-this is one method of bulk priming used however the process takes longer than using dextrose or priming sugar as it is a more complex sugar

The recommended minimum of time required to condition and carbonate bottled beer is 3 weeks at 70F. If the bottles are in an area colder than this then the process takes longer

For bulk priming with dextrose it is recommended to use .75-1oz of sugar to 1 cup of boiled water. Create a simple syrup, pour into bottling bucket and rack beer onto it. The swirl will stir it in for you as the beer racks.

It is best to WEIGH out the sugar as measuring by cup is less than exact and you can either under or over prime as a result so get a small kitchen scale, they're cheap but reliable

Have you checked your caps to be sure they are sealing properly and not leaking? Are you giving the bottles enough time to sit at the proper temperature? They just may need more time.

If the head is disappearing quickly it can be your glassware is just not clean. There may be dishwasher residue or rinse agent left on the glass and that will kill the head. Clean a glass with some hot soapy water and rinse well and pour, see if that problem goes away.

If you are using the proper amount of priming sugar, leaving the bottles for a minimum of 3 weeks at 70 and properly capping there is really no reason the bottles will not properly carbonate, you just need to be patient

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 09:11 AM   #6
nztayls
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 31
Liked 1 Times on 1 Posts
Likes Given: 11

Default

Thanks for all the responses. I think I have found the problem. The last batch I bottled I had my wife putting on the tops (plastic PET bottles with screw lids). I went and checked the bottles and noticed that most were not fully tightened. I am guessing that they therefore weren't fully air-tight, hence the beer wasn't fully carbonating.

She's been fired, and is now on filling in the production line.

__________________

Nztayls http://thedryhop.com
Wellington, New Zealand (just go east after you hit Australia)
Currently Drinking: I am a Berliner!(weiss), L'enfer du Nord Tripel, RaspBEERy Wheat Ale
Primary: Derailer Flanders Red v2.0, DimWIT Belgian Wheat
Aging: Derailer Flanders Red v1.0
Cold Conditioning: Denny's Wry Smile Rye IPA

nztayls is offline
dbsmith Likes This 
Reply With Quote Quick reply to this message
Old 01-13-2013, 05:06 PM   #7
hoppyale99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 17
Default

lol... lots of good info here, my first bottling project in 1 week, good luch with your new hire...

__________________
hoppyale99 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
Lack of carbonation scrambledegg81 Fermentation & Yeast 2 03-16-2010 05:29 PM
Lack of Carbonation ruggierm1 Beginners Beer Brewing Forum 6 11-12-2009 03:42 PM
lack of carbonation jmulligan Bottling/Kegging 22 12-18-2007 09:03 PM
Lack of carbonation 1234Buckshot Bottling/Kegging 7 09-28-2006 10:56 PM
Lack Of Carbonation PanzerOfDoom General Beer Discussion 8 04-06-2006 02:40 AM



Newest Threads

LATEST SPONSOR DEALS