Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Bottle conditioning isn't working...why not?
Reply
 
LinkBack Thread Tools
Old 12-04-2011, 08:52 PM   #1
Scarthingmoor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ottawa, ON
Posts: 51
Default Bottle conditioning isn't working...why not?

I've had two batches now where my bottle conditioning isn't working. I've had batches in the past that worked fine, but now I get no carbonation. (I add sugar directly to the bottles).

The only thing that I'm doing differently is that I'm leaving it in the secondary longer. There doesn't seem to be any active yeast left when I go to bottle. Does the yeast die off after too long in the secondary?

I've heard that it's okay/better to leave it at least a few weeks in the secondary. I'm wondering if this is only true keg users though. What am I doing wrong? How do I know what is too long to ferment?

__________________
Scarthingmoor is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 08:58 PM   #2
Thehopguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: san diego, ca
Posts: 508
Liked 8 Times on 4 Posts
Likes Given: 3

Default

Is it too cold to bottle condition now? What temp is it

__________________

On Deck: Double IPA, GTBT V3
Primary: GTBT APA
Bottled: GTBT V2, GTBT V1, Black IPA, Centennial IPA, Pumpkin Ale, Badboy IPA, Simarillo APA

Thehopguy is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 08:59 PM   #3
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2731 Times on 1638 Posts
Likes Given: 3485

Default

What do you mean "Bottle Condiotioning Isn't working." It's a process that happens automatically. And takes a minimum of three weeks, when the bottles are stored above 70.Carbonation/conditioning is an automatic process. It doesn't not work. You add sugar, the yeast eat it, and it happens. The only thing that doesn't work, is usually the brewer's patience, to wait the process out.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:01 PM   #4
Scarthingmoor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ottawa, ON
Posts: 51
Default

Temp is maybe 67-70F.

__________________
Scarthingmoor is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:02 PM   #5
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,901
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

I don't secondary unless I'm adding oak,fruit,etc. Just let it reach a stable FG,then give it 3-5 days to clean up & settle out more. Then boil 2C of water,& add the measured amount of priming sugar by weight to the boiled water. Stir until clear again,then cool down to 70 or 80F. Then,start racking the beer to the bottling bucket till you have a couple inches swirling. Then slowly pour the priming solution into the surface of the swirling beer. Less chance of adding o2 at that point.
This way will work better than pouring sugar into the bottles.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:04 PM   #6
Scarthingmoor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ottawa, ON
Posts: 51
Default

Quote:
Originally Posted by Revvy View Post
What do you mean "Bottle Condiotioning Isn't working." It's a process that happens automatically. And takes a minimum of three weeks, when the bottles are stored above 70.Carbonation/conditioning is an automatic process. It doesn't not work. You add sugar, the yeast eat it, and it happens. The only thing that doesn't work, is usually the brewer's patience, to wait the process out.
But what if the yeast are dead? I waited for a batch in bottle for a month, and there was zero carbonation. I finally cracked every bottle and added a bit more yeast. It started to carbonate within a week.
__________________
Scarthingmoor is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:09 PM   #7
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,901
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

That's another reason I don't secondary. Waiting for it to reach FG,then secondary for a long time,& it seems like so much yeast settles out going dormant,that there's not enough left to do the job.
Don't let it sit so long in secondary if you're not bulk aging a big beer or adding something. you'll have a beer going into bottles that's quite clear,but has enough yeast left to carbonate. See if that does it. and bulk prime with solution in a bottling bucket,that'll work better. Not to mention,more consistent.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:14 PM   #8
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2731 Times on 1638 Posts
Likes Given: 3485

Default

Yeast really doesn't die as easily as most new brewers believe. Beer has been brewed with 45 million year old yeast that had been encased in amber. It's pretty tough.

Yeast can be tired..... but even if you secondary there's still plenty of yeast left to do the job, unless perhaps you've kept in secondary for maybe a year.

A month is nothing, how do you know that in a week or two more the beer woulda carbed on it's own? I've had beers take 6-8 weeks before they've carbed up. I've had a high grav beer need 6 months, but it did...

Like I said it's a pretty automatic and fool proof process, if you give it time. Yes adding yeast when you think it might need help is a good thing. it's recommended in high grave beers or those that sat in secondary for over 6 months or so. But in normal situations you shouldn't need to. And it would cab on it's own in time.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 09:23 PM   #9
StittsvilleJames
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Stittsville, ON
Posts: 498
Liked 40 Times on 20 Posts
Likes Given: 8

Default

Ottawa rules!!

Anyways, to the question at hand; let it wait longer. Get a good pipeline going so you aren't waiting for beer...let the beer wait for you. Give it 6 weeks and if it isn't carbing, maybe there is a problem in the process? Are you wiping the tops of the bottles before capping to make sure there is no sugar particles which may lead to leaks? Maybe your capper is broken and not sealing them tightly. Worst case (or best, depending on your point of view..) buy a kegging set up!

Oh, and FYI......Ottawa rules!

__________________
!!!GO SENS GO!!!
StittsvilleJames is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2011, 01:20 AM   #10
Scarthingmoor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ottawa, ON
Posts: 51
Default

Quote:
Originally Posted by StittsvilleJames View Post
Ottawa rules!!

Anyways, to the question at hand; let it wait longer. Get a good pipeline going so you aren't waiting for beer...let the beer wait for you. Give it 6 weeks and if it isn't carbing, maybe there is a problem in the process? Are you wiping the tops of the bottles before capping to make sure there is no sugar particles which may lead to leaks? Maybe your capper is broken and not sealing them tightly. Worst case (or best, depending on your point of view..) buy a kegging set up!

Oh, and FYI......Ottawa rules!
Lovin the stittsvegas love. And appreciate the advice.
__________________
Scarthingmoor 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
Primary Conditioning vs. Bottle Conditioning smata67 Beginners Beer Brewing Forum 10 09-28-2010 04:10 AM
Bottle size and bottle conditioning dotknott Beginners Beer Brewing Forum 13 04-17-2010 05:55 AM
Question about bottle conditioning - potential bottle bombs polkbar Beginners Beer Brewing Forum 2 12-20-2009 10:52 PM
Bottle Conditioning vs. Carboy Conditioning Omahawk Beginners Beer Brewing Forum 4 08-15-2009 03:28 PM
Bottle Conditioning vs Carboy Conditioning. What's the difference? BrewOnBoard Beginners Beer Brewing Forum 7 12-13-2008 06:21 AM