Originally Posted by aarong
I'm not a hundred percent sure but if you keg it you are guaranteed carbonation.
What the **** does this have to do WITH THE SPECIFIC QUESTION?
It's not helpful one bit. I keg and bottle and I think it's just plain rude to tell some one "Nyah Nyah, if you keg, blah blah blah." He didn't ask about a kegging issue did he? And what's he supposed to do in your world, dump all the beer in a keg now and oxydize them?
And guess what....People who do what the op did, and try their beer too soon, REGARDLESS of whether it's a keg or bottle, have undercarbed beer. It doesn't matter if it's a keg or a bottle.
Dchayer, the reason your beer isn't carbed yet, is simple...You're opening them after only 10 days!!!!
The 3 weeks at 70 degrees
, that we recommend is the minimum
time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer. A DIPA, is a BIG BEER,
it's going to take longer.
Temp and gravity are the two most important factors as to how long it will take.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning.
With emphasis on the word, "patience."
Carbonation is actually foolproof, you add sugar, the yeast eats it and farts co2 which carbs the beer. It's not a complex system, and there's very little that can go wrong...It just takes time.....
You don't need to do anything, in fact if you add more sugar, you will cause more problems, like create bottle bombs when the yeast gets around to eating all the sugar.
Walk away and come back in another 3 weeks, or more.