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Old 02-25-2013, 02:03 PM   #11
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12 million threads, huh?

Otherwise, I'm with you, Revvy.

To the OP. If you want your beer quicker, you can look into kegging and force-carbonate your beer. Alas, it may not be ready, conditioning wise, tasting a little rough and off here and there, but you can still enjoy it for what it is. Patience is not just a virtue, it's an acquired taste.

On the other hand, I've made 1.060 OG "kit" beers, bottled after 10 days, and they were lightly carbonated after a week. 2 weeks was better and after 3 weeks they were fully pressured up. Most likely the early bottling left more active yeast in suspension to start carbonating right away. So I was happy at that time. Taste-wise, I had no clue how much better it could get until I started to condition longer, and longer.

Although I have trouble communicating with the yeast directly, my reasoning is that the longer you condition, the more yeast drops out and goes dormant, and the longer it takes to carbonate.

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Old 02-25-2013, 02:13 PM   #12
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12 million threads, huh?
Probably a bit overstated, more like 12,000, but the point's the same. This and airlock bubble questions are a daily occurrence in these parts.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 02-25-2013, 02:15 PM   #13
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OG was 1.049 and FG was 1.005

Primary for 2 weeks, had to go out of town so secondary for 2. SG was stable before racking to secondary. Boiled 2 cups of water and 3/4 cup corn sugar. Cooled and put in bottom of bottling bucket. Racked into bucket allowing the liquid to swirl while filling.

Seems standard to me based off of what I've read. I rechecked the sugar I needed and it appears correct, though it was volume measured, not weight.

There was some co2 in the bottle as I heard a slight hiss as I popped the top, and saw a tiny bit of bubbles rising up in the glass. So now my question is about the yeast. Do yeast reproduce while they're active? Meaning, if I didn't rack that much yeast into secondary, will what was there reproduce during bottle carbing with the addition of something for them to eat? Either way there is yeast in the bottles so they'll eventually carb.

The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.

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Old 02-25-2013, 02:19 PM   #14
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OG was 1.049 and FG was 1.005

Primary for 2 weeks, had to go out of town so secondary for 2. SG was stable before racking to secondary. Boiled 2 cups of water and 3/4 cup corn sugar. Cooled and put in bottom of bottling bucket. Racked into bucket allowing the liquid to swirl while filling.

Seems standard to me based off of what I've read. I rechecked the sugar I needed and it appears correct, though it was volume measured, not weight.

There was some co2 in the bottle as I heard a slight hiss as I popped the top, and saw a tiny bit of bubbles rising up in the glass. So now my question is about the yeast. Do yeast reproduce while they're active? Meaning, if I didn't rack that much yeast into secondary, will what was there reproduce during bottle carbing with the addition of something for them to eat? Either way there is yeast in the bottles so they'll eventually carb.

The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.

Nothing in here matters, or affects carbonation, like we've said, the ONLY reason your beer isn't carbed, is, it isn't time yet. It's that simple. You don't need to over think this, you just did like all the other new brewers who start threads like this, opened the beer before it's time to.
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Old 02-25-2013, 02:20 PM   #15
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The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.
You know what they say about assuming, right? One week, or even one day, can make a huge difference. Give 'em more time, and also, make sure you're chilling the bottles at least overnight, that really helps too.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-25-2013, 02:27 PM   #16
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...The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.
Growth is typically non-linear. Ever heard of the exponential function?
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Old 02-25-2013, 02:34 PM   #17
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One thing I recommend every time I read these. Get at least one pet plastic bottle for bottling, or use a 12 or 16 oz soda plastic bottle that has been cleaned and sanitized. Fill that up while you are bottling along with all of your other bottles. After a week, you can squeeze it every few days, and see if it's hard yet. If it is still soft, then you know it's not ready, when it gets to the point where you can't squeeze it hardly, then you know there is carbonation.

But like others have said. I've had beers that are fully carbonated after a week or so. But then I made an Irish Stout, and that took 3 - 4 weeks. After 1 - 2 weeks, it was still very flat. Then after 3 weeks, I tried one, and it had a nice head on it, and was great.

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Old 02-25-2013, 06:18 PM   #18
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If it is still soft, then you know it's not ready, when it gets to the point where you can't squeeze it hardly, then you know there is carbonation.
Not really. When the plastic bottle is hard to the squeeze, it means that there's sufficient pressure inside to make it feel that way. I've seen it happen in less than a week, but that beer was still a long way from being ready for prime time.

You must give it time for the CO2 to be re-absorbed back into solution and an equilibrium established. That will take a while. If you open one of those too soon, you may get a bunch of gas escaping and flat beer.
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Old 02-25-2013, 07:48 PM   #19
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[FONT="Georgia"]Not really. When the plastic bottle is hard to the squeeze, it means that there's sufficient pressure inside to make it feel that way. I've seen it happen in less than a week, but that beer was still a long way from being ready for prime time.
Yes, we've gotten quite a few people posting that "their plastic bottle is hard," yet their beer is not hard. It's another one of those silly false flags that folks seem to like, but the use is questionable.

It's simple, just wait a MINIMUM 3 weeks, take a couple bottles from separate cases and chill them, and try them.

But just understand that this stuff takes time, so don't waste beer by trying before 3 weeks.
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Old 02-25-2013, 07:57 PM   #20
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Really, to be safe, just wait 4 weeks (unless it's high grav, then wait 6-8). Throw a couple in the fridge for a few days and check. There's nothing difficult about it, it just takes time, you're talking about a tiny amount of tired yeast working through sugar in a pressurized environment, they'll get the job done when they get it done.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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