Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > No Carb in my beautiful Belgian Strong PA
Reply
 
LinkBack Thread Tools
Old 06-04-2006, 07:40 PM   #1
rjm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Posts: 21
Default No Carb in my beautiful Belgian Strong PA

I’m in the process of brewing a Belgian Strong Pale Ale, and it has been in the bottles for 2 weeks. It was in the primary for about 8 days, and the fermentation had pretty much stopped – one bubble per min or less, and the krausen fell a few days before that. It fermented vigorously for 6 days, then slowed. I put it in the secondary fermenter for 2 weeks, and by the time I bottled it, there was not action at all in the air lock – there really wasn’t much action once I put it in the secondary, and I think the yeast stalled in the primary because the SG was a bit too high for this beer which should have been quite strong in Alc. Anyway, I tested one after a week in the bottles, and there was no sign of carbonation, and again today, at the two week mark, and still no sign of carbonation at all. The beer tastes great, and the second one is better than the first; a subtle hint of banana on the nose, nice hot aroma, the cardamom and star aniseed is subtle but noticeable, and a bit of a strong hop bite but I imagine that will mellow with time. I’d planned to condition this one for at least a month in the bottle, but I was wondering if this is going to carbonate at all.

Should I sit tight and wait a few weeks more to see if it carbonates, or can I salvage this batch by popping the caps and using some sort of carbonation tablets? I’d prefer not to do that, but because this one tastes so good, I’d like to save it if I can. Any advice is greatly appreciated.

Thanks again for all the support,


Rob

__________________
rjm is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2006, 08:29 PM   #2
mysterio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Glasgow, Scotland
Posts: 696
Liked 2 Times on 2 Posts

Default

Tried keeping the bottles somewhere warm? If you're keeping them in a cool cellar, for example, they may take a while to carbonate. The yeast shouldn't be a problem with only two weeks in the secondary. How much priming sugar did you use?

__________________
mysterio is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2006, 09:02 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,662
Liked 139 Times on 132 Posts

Default

Did you use a strong ale yeast? An ordinary yeast may have just died out. Give them another two weeks in a warm spot.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2006, 10:16 PM   #4
rod
beer -just brew it
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rod's Avatar
Recipes 
 
Join Date: Dec 2005
Location: brantford,ontario
Posts: 1,226
Liked 2 Times on 2 Posts

Default

i have had good success using 1/3 pack of lavlin ec1118 champagne yeast at bottling higher alcohol beers

__________________

simplified signature:
beer, wine, cheese in various stages of production

rod is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2006, 02:33 PM   #5
rjm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Posts: 21
Default

Quote:
Originally Posted by mysterio
Tried keeping the bottles somewhere warm? If you're keeping them in a cool cellar, for example, they may take a while to carbonate. The yeast shouldn't be a problem with only two weeks in the secondary. How much priming sugar did you use?
They are in the basement right now, but it isn't exactly 'cold' down there. I will move them upstairs to see if that makes a difference. I used a little less than 3/4 cup priming sugar.
__________________

Next up: Open to suggestions
Primary: Empty
Secondary: Empty
Bottle Conditioning: American Style Wheat, Stout, Double.
Drinking: British Style Pale Ale

rjm is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2006, 02:37 PM   #6
rjm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Posts: 21
Default

Quote:
Originally Posted by david_42
Did you use a strong ale yeast? An ordinary yeast may have just died out. Give them another two weeks in a warm spot.
The yeast I used was Wyeasst 1214, which should have handled high alcohol beers. Unfortunately I did not use a starter, which may have been the reason that fermentation cut short. Regardless, do I understand correctly that even thou I didn't hit my desired gravity, that there should still be enough yeast in the bottles to allow for priming, if I move it to a warmer place and let them sit for a few more weeks?
__________________

Next up: Open to suggestions
Primary: Empty
Secondary: Empty
Bottle Conditioning: American Style Wheat, Stout, Double.
Drinking: British Style Pale Ale

rjm is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 07:40 PM
Help With Belgian Strong Ale Please. celtic_man81 Recipes/Ingredients 9 09-18-2008 04:20 PM
Belgian Strong Ale Sixbillionethans Belgian Strong Ale 0 04-23-2008 04:41 AM
Belgian Strong for 2nd AG? Fenster All Grain & Partial Mash Brewing 7 01-25-2008 03:37 PM
Belgian Strong Ale cowain General Techniques 9 03-02-2006 02:20 PM



Newest Threads

LATEST SPONSOR DEALS