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Old 02-05-2014, 06:00 PM   #11
LovesIPA
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So, what if carbonation isn't taking place... What do I do...?
First, I would only worry about a problem you actually have.

If you followed the directions and advice given, it will carbonate fine.

It's very common for new brewers to panic when they open a beer after a week and find no carbonation at all. When they open the same beer again after 3 weeks, the carbonation is fine. The process does take time and it's not unheard of for big beers to take up to 4 weeks to fully carbonate. So patience really is key.
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Old 02-05-2014, 08:17 PM   #12
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I also "QC" a beer at a week after bottling. :-)

Congrats, and welcome to the greatest hobby in the world!!

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Old 02-05-2014, 08:39 PM   #13
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Temp is about... 20 or so degrees C. Still fresh. Haven't opened any. Gonna wait the week and then go from there...

20 C (68 F) is a little on the low side, and it could take up to 3-4 weeks to fully carbonate.

Don't worry, your beer will get there. When bottling, I normally condition around 72 F and can expect it to take 2-3 weeks, depending on the style. This is of course when using 12 oz bottles. Bombers will take 3-4 weeks normally.
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Old 02-05-2014, 11:25 PM   #14
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Really depends on if they turn the heat on upstairs... I'll give it a week. Test. And go from there. I wanna try a bottle. We'll see how it goes! Crossing fingers. Heh.

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Old 02-06-2014, 12:42 AM   #15
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Really depends on if they turn the heat on upstairs... I'll give it a week. Test. And go from there. I wanna try a bottle. We'll see how it goes! Crossing fingers. Heh.

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I know it's difficult when you first start brewing. But here's some sound advice: In the interim, considering brewing something else instead of obsessing over the bottle.

If you build up a steady stream, you won't be so antsy for them to finish.

Brewing takes time and patience, you will learn this. We all have.

Imagine brewing a barley wine or sour that takes a minimum of a year to develop.

I have pear cider and apple wine that I've let age for well over a year now. They're still sitting in kegs in the basement.

I'm going to start brewing sours and barley wines here soon too. I plan on brewing one once every few months. I have (7) five gallon sankey kegs that I plan on putting them in for long term bulk aging.

Another thing is consider Kegging. It'll carb up much faster. You can also look into fermenting under pressure, so that you can carb the beer up while it ferments.
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