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Old 03-23-2013, 11:14 PM   #1
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Default Flat Brew

I need some help? I just opened a bottle of my lattest brew and it is flat. My last batch was almost exactly alike this one(and had plenty of carbonation) except: i steeped rosted barley inatead of toasted; used different hops( and greater amount). same yeast, had bubbles in the air lock, and kraussen on the top. The only thing i could think is to use more priming sugar. What do yall think.

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Old 03-23-2013, 11:19 PM   #2
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How long has it been since you bottled and at what temperature has it been stored at?

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Old 03-24-2013, 02:01 AM   #3
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Give it time, most beers will carb up with time at 70 degrees.

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Old 03-24-2013, 09:51 PM   #4
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It been a lil over a week, i may just be freakin out for nothin. But i thought id get a second opinion

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Old 03-24-2013, 10:22 PM   #5
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Quote:
Originally Posted by brewninja_26 View Post
It been a lil over a week, i may just be freakin out for nothin. But i thought id get a second opinion
THREE weeks at 70 degrees F is the general rule of thumb. Lower temps will mean more time.
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Old 03-24-2013, 10:25 PM   #6
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Originally Posted by brewninja_26 View Post
It been a lil over a week, i may just be freakin out for nothin. But i thought id get a second opinion
You answered your own question.

There are no carbonation problems, only patience ones.

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer. Beers stored cooler than 70, take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.


Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

Carbing is foolprrof. You ad the right amount of sugar, leave it at the right temp, and it will carb.

If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
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Old 03-25-2013, 01:46 AM   #7
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Carbing is foolprrof.
Might wanna fix that next time you cut and paste.
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Old 03-25-2013, 02:46 AM   #8
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Thanks revvy! didnt know all that

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