xon432246

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I have been fermenting a batch of West Coast Pale Ale for 2 weeks. When I sample the wort it seems to be carbonated. It doesn't taste like it but it foams. Does this mean that it still needs longer to ferment? BTY, I added 1/4 cup maple syrup and 1/4 cup brown sugar to the mix. Is this OK?

PolishStout

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when did you add the syrup and brown sugar?

xon432246

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I added it at the same time I added the malt extract and booster

gregger

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I get little foaming/bubbles also, but that's not carbonation. The Mr. Beer fermenter is vented, so any CO2 is released by the fermentation process, not allowing carbonation. Think of the foam you get as something similar to shaking or pouring a bottle of tea or OJ or any other non-carbed liquid. It gets agitated, and bubbles form, but go away quickly. I doubt what you have is head though. If it looks funny, tastes funny, smells funny, or has other weird visible characteristics let us know or post a pic.

__________________
Primary 1: Whiskey Stout
Primary 2: Apfelwein
Secondary:EMPTY
Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

In line: Cucumber Summer Blonde, Kona Pipeline Porter Clone, Bacon Porter

The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

xon432246

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Thaks for you reply. The wort actually has a good flavor. All it's missing is carbonation.

BeerWars

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I cant read

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Primary:
Apfelwein, Deception Cream Stout

Bottled:
Apfelwein, Bee Cave Brewery Haus Pale Ale , Deception Cream Stout, Pine (Pineapple Wine)

Empties:
Miller Lite (Really Triple Hopped)

gregger

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For some reason that might be the single greatest comment in a thread I have ever seen. I don't want to know why you wrote that because it might spoil my amusement.

__________________
Primary 1: Whiskey Stout
Primary 2: Apfelwein
Secondary:EMPTY
Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

In line: Cucumber Summer Blonde, Kona Pipeline Porter Clone, Bacon Porter

The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

rodneypierce

Recipes 

honestly, the carb'ed feeling could still be active fermentation. When a beer ferments, CO2 is released up through the beer. So, if its still actively fermenting, then you will have CO2 actually in the wort itself, which will feel sort of half way carb'ed in the mouth. Also, when taking a hydro reading, it will actually get a head on the sample, like a carb'ed beer would. But, 2 weeks is a long time to have active fermenataion unless you have a very slow yeast, or very cold ferment temps. It can and does happen.

bootsbier

Recipes 

I agree, I doubt it's carbonated. Unless your fermenter is broke, which would have probaly exploded if it was. Leave it in for another week, the beer will come out clearer. And adding the sugar and syrup is fine.