Originally Posted by jpowers1
After another couple weeks, they all evened off, I chalked it up to small variances in contents.
If a few bottles are carbed and some aren't, really isn't about improperly mixed solution...it really mixes itself pretty well on it's own just by racking the beer on top of the solution in the bottling bucket...it usually really means the beers not ready yet...each bottle is it's own little microcosm, some even right next to otheres may merely be a tad warmer, and THAT could affect why one beer is done carbing and the other isn't. Waiting another week, and you will more than likely have them ALL carbed...
I have had beers take 8 weeks to carb and condition...It's a natural process...so it has it's own agenda based on the OG of the beer AND the temp of the bottles...
It is ACTUALLY theoretically possible to not add any priming sugar
and with time to have the beer carb up (for lower grab beer like yours) In fact old english brewing books have recipes that DON'T add sugar...I ran some of the recipes though beersmith, and that corroborated that fact.
You just need more time, that's all I never worry unless it's 8 weeks for a normal grav beer..heck my 1.090 OG Belgian strong took 3 MONTHS
Read this;Revvy's Blog, Of Patience and Bottle Conditioning.
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