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Old 04-26-2011, 01:26 AM   #1
Jcmccoy
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Default beer is not carbonated after 2 weeks

I made a IIPA and spent a bunch of money making this big beer and I think I didnt add enough priming sugar cuz after two weeks in my basement prolly 65 degrees and there is little to no carb. I hear the slightest hiss when I open a bottle. Should I wait another week check carbonation and if nothing add carb tabs? One note I should add is that I added my sugar in very hot I didnt know the volume so I didnt know how much sugar to add before hand. ugh

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Old 04-26-2011, 01:28 AM   #2
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high gravity beers take longer from what I have heard...I think it has to do with high alcohol content

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Old 04-26-2011, 01:34 AM   #3
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k its 10.5 %

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Old 04-26-2011, 01:35 AM   #4
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You are fine. RDWHAHB. I have a high gravity beer that is also not carbed after two weeks. Every single one of the mods on here say 3 weeks @ 70F. That is also for a standard strength beer. Higher Gravity beers take longer. After 3 weeks at 70F, then refrigerate a few bottle for 3 to 5 days.... Basically, what I am saying is, WAIT LONGER!!!! Cheers... :-)

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Old 04-26-2011, 01:35 AM   #5
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You added the sugar in hot? As in temperature hot? How hot?

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Old 04-26-2011, 01:37 AM   #6
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If you keep it at 65 degrees, it will take longer. 3 weeks is a typical length of time, but in an IIPA 5-6 weeks would not be uncommon. At 65 degrees, it will probably take even longer. If you can get them somewhere 70 degrees +, it will be quicker.

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Old 04-26-2011, 01:37 AM   #7
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I've had some that take longer. The ones I allow a month or so in the primary and have dropped clear tend to take a little longer on average.

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Old 04-26-2011, 01:47 AM   #8
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I added it in at like 190 F I didn't want to wait for it to cool the sugar solution that is.

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Old 04-26-2011, 01:50 AM   #9
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I moved my beer in to my room which is 68F

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Old 04-26-2011, 02:44 AM   #10
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big beers take forever, but they're worth it.

2 weeks aint sheeee*t.

dont be surprised if they never get carb'd up to the level you're used to from smaller beers. IIPAs, Barleywines, and RISs are often "lightly carb'd."

Unless you're willing to risk bottle bombs by using champagne yeast at bottling, no 10.5% beer is ever going to be as carb'd as a 5.0% beer.

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