Bottles Didn't Carb

**ChemE** · 08-02-2008, 11:52 PM

So I brewed a partial mash version of Cheese's Vanilla Caramel Cream Ale and used the Wyest 1007 German Ale which doesn't care for temperatures above 75°F. My house is 75°F at night but the programmable thermostat lets it climb up to 80°F during the day. Fermentation went perfectly fine; from 1.050 to 1.012 in 8 days. I let it sit in primary for two more days and the FG didn't move so I bottled. Yes, I know it would have benefited from a few more weeks in primary but I was heading out of town for two weeks and wanted it to be carbed (albeit green) when I got home. Problem was when I returned it was flat as the day I bottled it. Anyone have any ideas as to what might be the problem? I'd think it was temperature but fermentation went perfectly.

ExpertBrewers · 08-02-2008, 11:59 PM

Have the bottles been carbing at room temperature? If so after 2 weeks the only thing I could think of is you didn't mix the priming sugar in completely or the bottle wasn't sealed properly.

**Baldy_Beer_Brewery** · 08-03-2008, 12:09 AM

I'd suspect the crowns if you got the cheapos at the lhbs. I had poor carbonation on my first batch with the cheap crowns, but the two batches I bottled with the crowns Brewer's Best puts in their kits carbed fine.

**beerthirty** · 08-03-2008, 12:19 AM

did you forget the priming sugar?

**Revvy** · 08-03-2008, 01:18 AM

3 weeks @ 70 minimum is the rule of thumb we recommend...it sometimes takes even longer...Read this and watch the video...

http://www.homebrewtalk.com/558191-post101.html

**ChemE** · 08-03-2008, 01:47 AM

Quote:

Originally Posted by ExpertBrewers

Have the bottles been carbing at room temperature? If so after 2 weeks the only thing I could think of is you didn't mix the priming sugar in completely or the bottle wasn't sealed properly.

Quote:

Originally Posted by beerthirty

did you forget the priming sugar?

Sorry I didn't mention it in my initial post but yes, I used BeerSmith to calculate my priming sugar and I added to 2.00 oz (2.25 gallon batch, not 5 gallons; still using Mr. Beer fermentors while I cut my teeth). The priming sugar was dissolved in 2 cups of RO/DI microwaved to boiling. Each bottle got 20 mL of the priming solution. There was also a 2oz bottle of mandarin orange flavoring from AHS and 2 oz of lactose dissolved in the priming solution.

And yes, I always carb and bottle condition at room temp.

**ChemE** · 08-03-2008, 01:51 AM

Quote:

Originally Posted by Baldy_Beer_Brewery

I'd suspect the crowns if you got the cheapos at the lhbs. I had poor carbonation on my first batch with the cheap crowns, but the two batches I bottled with the crowns Brewer's Best puts in their kits carbed fine.

I wish that was the problem. I use the oxygen barrier caps from AHS and an Agata bench bottle capper. The two batches before this carbonated without any problem using the same equipment and technique.

**ChemE** · 08-03-2008, 02:38 AM

Quote:

Originally Posted by Revvy

3 weeks @ 70 minimum is the rule of thumb we recommend...it sometimes takes even longer...Read this and watch the video...

http://www.homebrewtalk.com/558191-post101.html

Great post and video. Patience is a virtue just not one of mine! I'm heading back out of town for the next two weeks so we'll have an answer as to whether or not the yeast was being slow then. Even flat and warm this is my most delicious batch by far. Thanks for all the help, it is much appreciated.

ChemE

billtzk · 08-03-2008, 03:28 AM

I always boil the sugar in a cup of water for five minutes, cover and let cool, then add it to my sanitized bottling bucket and rack on top of it. That gets it evenly distributed in solution, and is much easier than measuring 20ml per bottle.

BrianP · 08-03-2008, 04:16 AM

Measuring into the bottles sounds like a pain in the a$$. +1 to mixing the sugar solution with the beer in the bottling bucket. You'll get a uniform blend and it's so much easier.