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Old 03-04-2011, 03:10 AM   #1
bpac
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Default Potential Carbing Issue

I brewed a brown ale that is about 8.5%. FG was about 1.012 if I remember correctly, then at bottling time I added a half ounce of hazelnut extract. Also added 4 oz priming sugar, boiled for a min or so. Now, 3 weeks later, I have very little carbonation. When I do a rigorous pour, I get no head, but as I drink, you can feel some slight carbonation in the liquid. I read on some site that i may want to uncap all the bottles, add a grain or 2 of dry yeast flakes and recap. the beer doesn't have too much residual sweetness, so i was thinking about adding a drop or 2 of maple syrup or molasses and adding the flakes. what do you guys think?



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Old 03-04-2011, 03:23 AM   #2
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Oh, and it's been sitting at between 65-68 degrees, which I know is a little low.



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Old 03-04-2011, 03:55 AM   #3
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Leave it alone. I like to let all of my stronger beers carb up for at least 6 weeks. I'm not exactly sure why it takes longer, but it just usually does. My guess is that at the end of a brew that big of a beer the yeast are more worn out and less healthy, and just need more time to do the job.

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Old 03-04-2011, 04:25 AM   #4
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Adding yeast to a bottle could a risky thing. The last thing I bottled was a belgian tripell 9% most big beers takes longer as said in above post.

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Old 03-04-2011, 12:23 PM   #5
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I would say move it somewhere 70-75 for a week and see how it is then.

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Old 03-04-2011, 12:32 PM   #6
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The high alcohol content in the beer is slowing down the yeast. Be patient. They just need a little more time.

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Old 03-06-2011, 02:20 AM   #7
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thanks all!

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Old 03-09-2011, 02:55 PM   #8
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Quote:
Originally Posted by redde2brew View Post
Adding yeast to a bottle could a risky thing.
Just curious, what's risky about it? bottle bombs? off flavors?


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