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Old 11-23-2012, 06:45 PM   #1
buzzbromp
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Default Flat bottled beer

I brewed a pumpkin porter with a OG of about 1.080 and a finishing gravity of about 1.018. The abv is a little over 8%. I kegged half and bottled half. Sadly, the bottled beer is very flat. When you have higher alcohol content beer, should you repitch yeast? I didn't use a yeast starter, just pitched 11/2 vials of yeast. Most of the fermenting finished in a few days. I left in secondary for 1 1/2 months. Been in bottles for almost 4 weeks.

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Old 11-23-2012, 07:22 PM   #2
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What temp are you conditioning at? I had the same problem but was conditioning in my garage at around 50. Ive moved them inside. I should know in another week if that did the trick.

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Old 11-23-2012, 07:35 PM   #3
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KInda hate to ask but... did you prime it before bottling?

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Old 11-23-2012, 07:39 PM   #4
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I primed prior to bottling and the bottles are in my basement which is around 65F. One thing different i did was split the priming sugar into 5 separate containers. I boiled 3/4 cup of corn sugar in 2 cups water. I split the beer into 5 one gallon secondaries so I could add different spices for comparison. I weighed the sugar solution and split into 5 equal parts

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Old 11-23-2012, 07:45 PM   #5
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Quote:
Flat bottled beers you make the rocking world go round!
Give the bottles some time. For ~1.050 beers, we usually recommend 3 weeks at room temperature. Anything higher will take longer. Here is a method that usually works:
  1. In a few days, take one of the bottles and put it in the fridge (Kegerator if you have room).
  2. Take a pint of beer from the keg.
  3. Drink it.
  4. In 3 days, pour the chilled bottle beer into a glass.
  5. Drink it.
  6. If it has improved, horray!
  7. If it hasn't improved, wait some more an repeat.
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Old 11-23-2012, 08:11 PM   #6
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65F is kinda low for carbing from what I've generally seen recommended.

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Old 11-24-2012, 02:47 PM   #7
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I've never had a problem carbing before at 65.

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