No co2 after priming

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beer_master

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Today i open beer that was primed 2,5 weeks ago.
Beer seems flat as it was before i prime it,maybe little bit less,but still flat.
And i think there is not much alcohol in it.
Only last bottle had co2 in it ,i guess because it was near bottom where yeast is.

What could be the issue?
 
beer_master said:
Today i open beer that was primed 2,5 weeks ago.
Beer seems flat as it was before i prime it,maybe little bit less,but still flat.
And i think there is not much alcohol in it.
Only last bottle had co2 in it ,i guess because it was near bottom where yeast is.

What could be the issue?
Click to expand...

It's probably still very green. Did you take a gravity reading? Let the bottles ride for at least 4 weeks before you're critical with it. Buddy of mine opened one of his belgian strongs after only 2 weeks into the bottles and wanted to toss all of them since they were undercarb'd and fusel. Thank gawd I stopped him, because 4 weeks later he had a product that would make Chimay blush.
 
SmugMug said:
It's probably still very green. Did you take a gravity reading? Let the bottles ride for at least 4 weeks before you're critical with it. Buddy of mine opened one of his belgian strongs after only 2 weeks into the bottles and wanted to toss all of them since they were undercarb'd and fusel. Thank gawd I stopped him, because 4 weeks later he had a product that would make Chimay blush.
Click to expand...

I took reading before i prime ,it was 1.009-1.010
 
Do you remember what your OG was? Sounds like you have alcohol regardless. Just let those bottles hang out in a cool, dark place for another few weeks. Your patience will be rewarded.
 
SmugMug said:
Do you remember what your OG was? Sounds like you have alcohol regardless. Just let those bottles hang out in a cool, dark place for another few weeks. Your patience will be rewarded.
Click to expand...

Didnt take Starting gravity,at that time didnt have refractometer.
 
Out of curiosity, what did you sterilize the bottles with? If you used bleach and any happened to be left (and the original concentration was above the recommended levels) you could have killed the yeast. This isn't likely, but nevertheless I guess could happen in cases where the yeast concentration was low (except in the last bottle, like you stated).
Most people say that bottles will be carbonated in 2 weeks, as has been my experience. Most of my bottles start having an acceptable amount within a week, if I'm in a hurry to try one or two.
 
How did you add your priming sugar? How long was the brew in the primary or secondary before you primed?
 
wes_d said:
Out of curiosity, what did you sterilize the bottles with? If you used bleach and any happened to be left (and the original concentration was above the recommended levels) you could have killed the yeast. This isn't likely, but nevertheless I guess could happen in cases where the yeast concentration was low (except in the last bottle, like you stated).
Most people say that bottles will be carbonated in 2 weeks, as has been my experience. Most of my bottles start having an acceptable amount within a week, if I'm in a hurry to try one or two.
Click to expand...

I used betadine(Povidone-iodine ) ,used about 2 teaspoons on 20L+ i kind of rinsed it, with tap water before filling the bottles.

Joker said:
How did you add your priming sugar? How long was the brew in the primary or secondary before you primed?
Click to expand...

Didint mix it with water, just dump it down the bottle then pour the beer in .
It was around 3 weeks( in primary only)
 
beer_master said:
Didint mix it with water, just dump it down the bottle then pour the beer in .
Click to expand...

If Im understanding this, you just added sugar to the bottles. You did not make a priming solution and add it to the bottling bucket (insert vessel) mix and then put brew in bottles. If this is the case I think we have found your problem.
 
Joker said:
If Im understanding this, you just added sugar to the bottles. You did not make a priming solution and add it to the bottling bucket (insert vessel) mix and then put brew in bottles. If this is the case I think we have found your problem.
Click to expand...

For what it's worth, you don't have to mix the priming solution into the beer. Just rack the beer on top of it. But yeah, I'd have to agree with you if this is the case.
 
SmugMug said:
For what it's worth, you don't have to mix the priming solution into the beer. Just rack the beer on top of it. But yeah, I'd have to agree with you if this is the case.
Click to expand...


I agree and that is the way I do it.

I am trying to understand if he just added sugar to the bottles. His post isn't very clear.
 
Joker said:
If Im understanding this, you just added sugar to the bottles. You did not make a priming solution and add it to the bottling bucket (insert vessel) mix and then put brew in bottles. If this is the case I think we have found your problem.
Click to expand...


I didnt use bottling bucket.Out of the ferneter beer was syphoned directly to bottles(2l) which contain 10gr of dextrose each.SO you were right!
I had to mix it with water prior to mixing.I knew that , but i thought that was just for sugar sterilization .
 
What temperature did you store the bottles at? If you chilled the bottles, it will dramatically increase the carbonation time. Also, adding dextrose directly to the bottles will slow down carbonation a bit because the yeast cannot ferment the sugar before it is dissolved.

-a.
 
ajf said:
What temperature did you store the bottles at? If you chilled the bottles, it will dramatically increase the carbonation time. Also, adding dextrose directly to the bottles will slow down carbonation a bit because the yeast cannot ferment the sugar before it is dissolved.

-a.
Click to expand...

good comments. you want those bottles to sit at 70-80 degrees F for 3 weeks to carbonate.

the sugar may not have dissolved, you might need to lay them on their side, and gently roll it back and forth to dissolve the sugar.

Also, you mention a refractometer....did you use this to take the final gravity reading of 1.009? If so, did you compensate for the alcohol? A refractometer reading of fermented beer is NOT accurate without doing some math. The presence of alcohol is what causes its reading to be off (because alcohol is lighter than water).
 
ajf said:
What temperature did you store the bottles at? If you chilled the bottles, it will dramatically increase the carbonation time. Also, adding dextrose directly to the bottles will slow down carbonation a bit because the yeast cannot ferment the sugar before it is dissolved.

-a.
Click to expand...

I stored them at 20-24 Co.What do you mean by "if i chilled the bottles"?You mean to get them in the fridge.Or quick freez them for couple of hours to make them angry :)?



malkore said:
good comments. you want those bottles to sit at 70-80 degrees F for 3 weeks to carbonate.

the sugar may not have dissolved, you might need to lay them on their side, and gently roll it back and forth to dissolve the sugar.

Also, you mention a refractometer....did you use this to take the final gravity reading of 1.009? If so, did you compensate for the alcohol? A refractometer reading of fermented beer is NOT accurate without doing some math. The presence of alcohol is what causes its reading to be off (because alcohol is lighter than water).
Click to expand...

I used it before i rack the beer in the bottles,nope didnt compensate alcohol,dont know how much of alcohol would be in the beer(if there is any ;) )
 
beer_master said:
I stored them at 20-24 Co.What do you mean by "if i chilled the bottles"?You mean to get them in the fridge.Or quick freez them for couple of hours to make them angry :)?


I used it before i rack the beer in the bottles,nope didnt compensate alcohol,dont know how much of alcohol would be in the beer(if there is any ;) )
Click to expand...

I was thinking you might have put them in the fridge to carbonate. With a name like yous, I should have known that you knew better. :)
But Malkore's comment about rolling the bottles back and forth is a good idea.

I'm really puzzled by your comment about using a refractometer to take a "gravity" reading just before racking the beer to the bottles without compensating for the alcohol. That just doesn;t make sense to me.
What were your brix readings before fermentation and at bottling time?

-a.
 
ajf said:
I was thinking you might have put them in the fridge to carbonate. With a name like yous, I should have known that you knew better. :)
But Malkore's comment about rolling the bottles back and forth is a good idea.

I'm really puzzled by your comment about using a refractometer to take a "gravity" reading just before racking the beer to the bottles without compensating for the alcohol. That just doesn;t make sense to me.
What were your brix readings before fermentation and at bottling time?

-a.
Click to expand...

I used hydrometar after fermentation was done(i bought it a tthat time),so there was not much carbonation left to compensate,or im wrong maybe?

i didnt take gravity reading now,just before i put the beer in the bottles.
 

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