Not Enought Carbonation?

BobbyB · 01-19-2007, 11:30 PM

I Bottled my first batch of Ale exactly a week ago and got kind of antsy to try it. I opened one tonight and it has a very small amount of carbonation. What gives? Do i just need more patience?

**BierMuncher** · 01-20-2007, 12:00 AM

I'm going through the same thing. English ale. 8 days in the bottle and narry a bubble. I've been told to move the batch to a warmer setting (70 degrees +/-) and be prepared to give it 2-3 weeks. At least you have some carbonation. I'm resolved to ignore this batch for a month before giving it another try. To distract yourself...do what I did. Brew some more. I'm on my 4th batch in as many weeks and drinking some select from a local microbrew to quench my thirst.

**johnsma22** · 01-20-2007, 12:13 AM

One week is not nearly enough time to see much, if any carbonation. The bottles must be kept at around 70-75˚F. I like to give my bottles a "gentle" shake at least once a week to resuspend the yeast. I had a porter once that was completely flat after 3 weeks! A gentle shake and two weeks later they were perfectly carbonated.

John

thenatibrewer · 01-21-2007, 10:05 PM

how did you add the additional sugars? did you add enough. plus a wk is a little soon yet, be patient and relax, it will be great.

**RichBrewer** · 01-21-2007, 10:10 PM

Quote:

Originally Posted by BobbyB

I Bottled my first batch of Ale exactly a week ago and got kind of antsy to try it. I opened one tonight and it has a very small amount of carbonation. What gives? Do i just need more patience?

Every beer I've ever made took at least 3 weeks to get fully conditioned. Sounds like you are right on track. Open one next week to compare and again at week 3.

BobbyB · 01-22-2007, 12:15 AM

I boiled 3/4 cup corn sugar, let cool, then add. I'll let it sit another week and see what happens.

**BierMuncher** · 01-22-2007, 12:33 AM

Quote:

Originally Posted by BobbyB

I boiled 3/4 cup corn sugar, let cool, then add. I'll let it sit another week and see what happens.

Just a thought. If you added another 3/4 cup of sugar to a brew that already had 3/4 cup of sugar, you may want to store your batch in a bath tub or somehwere "beer proof".

Opening the bottles to add sugar released whatever pressure you already had, but if that yeast decides to take off, you may run the risk of a bursting bottle.

BobbyB · 01-26-2007, 09:26 PM

Quote:

Originally Posted by KalvinEddie

Just a thought. If you added another 3/4 cup of sugar to a brew that already had 3/4 cup of sugar, you may want to store your batch in a bath tub or somehwere "beer proof".:

There wasnt already 3/4 cup in it. That's what i put in at bottling time and never added any more. I opened one last night though and they are coming along quite nicely.

MariaAZ · 01-28-2007, 03:23 AM

My first batch, an American Pale Ale, didn't really start carbonating for a good 3 weeks. By the 4th week, I was seeing decent bubbles and by the 5th it was perfect!