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Old 12-02-2008, 04:33 AM   #1
alex_wilkosz
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Default bottle carbing

so i racked about 4 weeks ago, no carbination. think i didnt get enough yeast left in my bottles for the yeast to eat the sugar up. should i uncap and drop a few yeasties from a dry yeast package in each and recap?

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Old 12-02-2008, 05:09 AM   #2
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Need more info.

What type of beer?
Do you mean bottled 4 weeks ago?
How long did you take between brewing and bottling?
Ale or lager?
What temperature did you ferment at?
How much priming sugar did you use?
What size is your batch?
What temp do you have your bottles at?

I've left a cider for 3 months and still had enough yeast around to bottle condition. Unless something crazy happened, 4 weeks is nowhere near enough time for all of the yeast to go so dormant that you can't bottle condition.

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Old 12-02-2008, 08:43 AM   #3
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Do you see any sediment in the bottom? Flip them over?

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Old 12-02-2008, 12:25 PM   #4
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no sediment. i think i didnt grab enough of the yeast when i bottled.

info:
creame ale
yes bottled 4 weeks ago
brewing to bottle time was 1 month
fermented at 66 degrees
standard priming sugar amount
5 gallon batch
bottles sit at 68 right now i had sitting at 70 earlier

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Old 12-02-2008, 12:41 PM   #5
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I don't think the yeast is your problem- I've bottled beers after two months of lagering and not had a carbonation issue. What kind of yeast did you use, and what was the OG and FG?

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Old 12-02-2008, 02:39 PM   #6
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What's your storage temp? Generally speaking @ 70 degrees it takes about 3 weeks to carb up...my loft is in the low to mid 60's right now, so it's taking mine much longer to get up to snuff. I just cracked a beer that would normally be done @ 3 weeks when I brew it in the summer, where the ambient temp is in the 70's, and it doesn't even have a fizzel yet.

Which sux because I'm going to bottle some beers that I intended to take to Christmas, but they may not be ready by then.

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Old 12-02-2008, 05:36 PM   #7
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Wyeast #1056 American Ale Yeast. OG 1040....currently cannot remember by fg

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Old 12-02-2008, 05:51 PM   #8
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I just cracked a bottle open from a batch I bottled two weeks ago. It made a noise when I opened it but no carbonation. I know it's working, slower than I wanted but it's working.

Give it more time and see if you can get the temps above 70... most yeast I understand like warmer temps for carbing..

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Old 12-03-2008, 02:02 AM   #9
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Here is a question: The closet where I store my beer shares an outside wall and has been getting as low as 60 degrees lately, consistently 65 - 68 or so. Like others its taking a little longer for my ale to carb, but no problems. Anyone know if these low temps have a positive or negative effect? Will the patience of a long slow conditioning below 65 degrees be rewarded? Or no difference?

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Old 12-03-2008, 07:36 PM   #10
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i had the same problem with my pumpkin ale. i let it set for 3 weeks and cracked a bottle open to test it. it hissed when opened, but no carbination at all. my closet was a little on the cool side, so i moved it into the room where my furnace was and within 3 days of temps around 73-75, i had full carbination. it turned out to be the best brew i've made to date.

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