bobwantbeer

Recipes 

the latest beer is an ESB. I'm very happy with the flavor but the carbonation level seemed very low. It will have been in bottles for 2 weeks on wed. I know I should wait longer before trying one but I couldn't resist. I've tasted other home brew a week after I bottled it and they were extremely carbonated and I'm not quite sure whats up. Until I bottled this beer I would always syphon my beer into a new carboy, add the sugar, and then bottle. I then read that it helps to add the sugar into the new carboy, transfer, and then bottle. Supposedly this was going to mix the sugar through the beer more effectively, but I suspect the opposite may have occured. If any one has a theory I would appreciate it.

malkore

Recipes 

give it more time. also keep the bottles at 70f to carbonate...any cooler and it'll take longer, or may stall if it gets real cold.

i always dissolve sugar in boiling water, cool it, then put that in the bottling bucket, rack the beer over (it'll stir the priming solution into the beer as it racks).

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Malkore
On tap: Camelot Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet

Primary -
Secondary - Vanilla mead

Gal in 2009: 27
Gal in 2010: 34
Gal in 2011: 13
Gal in 2012: ~

bobwantbeer

Recipes 

I'm probably just being impatient. Appreciate the help.

Kayos

Recipes 

Sanitize a long spoon and stir every so often. Also, use this instead of a one fits all 3/4 cup sugar. Personally, I just pour the sugar into the bucket and rack on top. Stir every 10 bottles or so.

Greggy

Recipes 

I typically do 2 weeks for wheat beers and 3 weeks for other brews. It just takes time. The sucky thing about this hobby is you have to be patient.

Greg

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Second Floor Brewery
RETIRED