arover

Recipes 

I brewed a Dunkel not too long ago with a gravity of 1.066, FG of somewhere around 1.014. I'm at 3.5 weeks in the bottle and the few I've had since the 3 week mark have been consistently undercarbonated (Very little head, but some head/carbonated nontheless). I haven't brewed anything above 1.060 till I did these, so I'm wondering if the higher alcohol content means longer bottling time? My priming sugar procedures were the same, adding it over time as I racked to the bottling bucket...never seemed to have this problem before. Should I shake up the bottles a bit maybe? Any ideas, guys?

JMSetzler

Recipes 

I brewed a Marzen back in January that took quite a while for the carbonation to get to the proper level... I think it took it nearly 6 weeks. Just let it sit for a while longer and it might come around...

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schweaty

Recipes 

I wouldn't shake the bottles, rather gently rock or roll to resuspend the yeast.
As far as priming sugar procedures, I personally will put the cooled priming sugar/water mixture into my carboy and then rack the beer into it. This way it mixes evenly.

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Revvy

Recipes 

If they aren't ready after 3.5 weeks @ 70 degrees...

Then they need more time...I have had beers take 8 weeks to carb and condition...It's a natural process...so it has it's own agenda based on the OG of the beer AND the temp of the bottles...It is ACTUALLY theoretically possible to not add any priming sugar and with time to have the beer carb up (for lower grab beer like yours) In fact old english brewing books have recipes that DON'T add sugar...I ran some of the recipes though beersmith, and that corroborated that fact.

You just need more time, that's all I never worry unless it's 8 weeks for a normal grav beer..heck my 1.090 OG Belgian strong took 3 MONTHS to carb....

Read this;
Revvy's Blog, Of Patience and Bottle Conditioning.

Lazy Llama diagramed it best...



But 3,5 weeks is still WAAAY within my not worry zone...especially if the beer is below 70 degrees.

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