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Old 12-20-2005, 08:16 AM   #1
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Default Slow Carbonation

I bottled a batch of pale ale about 2 weeks ago. It had been in the secondary for about 2 weeks. The room I kept the secondary in had just started to get on the cold side at night. I bottled the batch, but kept the bottles in there for a week and the checked a bottle. Only a little carbonation, so I brought the bottles into my closet which is warmer and waited another week. Only a little more carbonation, but not much. I gave the bottles a shake and will wait more time, but is there anything else I should do? The other half of my concern is that I have a batch that is ready to be bottled now that has been in that same room. The temp probably averages between 60-65. Should I add more yeast or should it be alright assuming I let it condition in my closet like the other batch?

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Old 12-20-2005, 09:30 AM   #2
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I'd try some where a little warmer or just leave it a while.
My second batch took 4 weeks to get any real carbonation.
Most of the others have been good in 2 weeks at 65f
I have a feeling that 60 may be a little low for carbonation but should be okay for fermenting (but will take a bit longer).

I'd wait for more comments though, I'm no expert.


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Old 12-20-2005, 12:00 PM   #3
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60-65 is too cool for carbonation...they'll get there, but it will take a long time. Put them where they'll stay closer to 75 for a couple of weeks, then move them back to the cooler area for long term storage.

You definately don't need more yeast after only two weeks in the secondary.

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Old 12-20-2005, 01:56 PM   #4
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I don't have much choice, due to limited space all of my beers condition at 60 to 65 degrees. They take anywhere from 3 to 4 weeks to carb, they have all had a fantastic head and plenty of bubbles right to the last drop.

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Old 12-20-2005, 02:07 PM   #5
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What works best for me is the following: Place on the floor near a heating vent. Turn all the bottles upside down towice a day...not long, just maybe 20 seconds each time....to rouse the yeast. Usually, within two weeks every one is pretty well good to go.

-Todd

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Old 12-20-2005, 02:15 PM   #6
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i have a friend that puts all of his bottles in the bathtub and hoses em down with hot water. he say it only takes a couple of days of doing that and thier all done carbing. i don't think i'll ever do some thing like that, my first beer that a did her in germany was carbed up in like 6 days or so. and it went fast!!!!

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Old 12-20-2005, 06:12 PM   #7
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Where the bottles are at now is as close to 70 as it's going to come. Darn Southern California weather, it's now colder than 65 outside! The secondary was at 60-65. I'll just keep waiting...

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Old 12-20-2005, 06:21 PM   #8
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Quote:
Originally Posted by brewsmith
Darn Southern California weather, it's now colder than 65 outside!
You think that's bad...it's a frigid 55 here! I had to put on my longjohns.

But speaking of carbonation...I've taken to sitting a sixer of bottles next to the oven, and leaving it on the lowest possible temp. Wasteful I know, but it keeps the carb time to a minimum.
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Old 12-20-2005, 06:46 PM   #9
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Interesting solution. Maybe I'll stash a sixer in the kitchen.

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Old 12-20-2005, 07:46 PM   #10
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Brewsmith & El Pis - Kiss my butt! I haven't seen the high side of 28 or 29 degrees for nearly three weeks now! I too am suffering from a very slow carbonation. After some advice from this forum and another, I stashed all my beer in my utility room where the furnace and hot water heater are located. I have three different thermometers in there and none of them read same - there's actually about a 12 degree range among the three of them. Can you believe that? I'll have a hard time trusting any thermometer again.

Anyway, I bottled this high grav strong ale four weeks ago now. I tried a few along the way - all tasted great but fairly flat. Last one I drank was on the 13th and I decided not to touch again until the 23rd. I intend to give some away as gifts so I hope they come around soon. Most homebrewers I've talked to have been pretty reassuring but I'm still a little freaked out about it.

AHU

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