Me, though I don't know why Bottlebomber wouldn't want me to see this thread, if I can be helpful to you.
Militant kegger here.
Empty the bottles into a keg and add gas.
And then he'd have 5 gallons of oxydized beer......
You know, I bottle AND keg, and I STILL can't figure out why some folks feel the need to stick their noses in with crap like this. The answer "keg," is NEVER and answer to "My beer's not carbed" unless of course you're a militant tool that is.....
What a waste of bandwidth.
Biscuits, you're beer's not carbed at a week and a half for one simple reason...It's only been a week and a half.
99.999% of the time the brewer doesn't have a carbonation problem on here,
they have a PATIENCE one. Just like you
Your beer's only been in the bottle for 10 days, that's too soon for a normal gravity beer, you're is higher isn't it?
The
3 weeks at 70 degrees, that we recommend is the
minimum time it takes for
average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..
I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled,
it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience."
Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....
If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
And as to Kegging....Booby M, who had posted the most info on here on the science of kegging is pretty clear on several threads, pointing out that kegging, if done the proper way and not the burst carbing method, takes just as long to carb up......
It takes a good 20 days to reach full carbonation when you use target pressure for the whole time.
You're just expecting 20 or so days of carbonation to happen in 10 days. You can either wait another week minimum or crank the pressure to like 16psi for a few more days and then drop it back down to 12.
The final point I want to make is that the only reason I'd advocate a boost carb is when your beer has already aged/conditioned prior to making it to your kegerator and you need the beer to be drinkable in less than two weeks (poor planning on your part of course). I noted on the chart that if you went from primary right to keg at week zero, no matter how fast you carb, it will still take at least 3 weeks to taste decent. Therefore, why boost carb at all?
So tell me again why EVER saying "keg" is helpful in a bottling thread. Especially one where the answer is ever about simply having patience??????
