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Old 05-22-2009, 10:57 PM   #1
Gargon
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May 2009
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my buddy has a nice tassting brew but think he messed up on the priming some how the beer has been sitting at 70ish degree's and no carbonation is it possable to reopen the beers and add sugar drop and recap without ruining the taste?

 
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Old 05-22-2009, 11:00 PM   #2
hopsoda
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it can take weeks , sometimes months to fully carb , how long has it been since you bottled?
how did he prime? don't open them yet. plz explain

 
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Old 05-22-2009, 11:11 PM   #3
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wait a few weeks and see what happens. did u remember the priming sugar?

 
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Old 05-22-2009, 11:15 PM   #4
Revvy
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How long have the beers been sitting at 70 degrees?

Generally speaking the 3 weeks at 70 degrees that we recommend is only a guideline, a minimum...the higher the grav, the longer it takes to carb and condition. Don't forget, just because a beer is fizzy doesn't mean it is still not green, and tastes like a$$...

I've had stouts and porters take 4-6 weeks to carb...I have a 1.090 Belgian Strong Dark Ale that is 2.5 months in the bottle and it is barely beginning to carb up, I don't think it will even begin to stop tasting green and like rocket fuel for about another 2-3 months....


Read this,

Revvy's Blog; Of Patience and Bottle Conditioning.

And if it's been under 3 weeks, then let them alone for some more time.
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Old 05-22-2009, 11:52 PM   #5
Gargon
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Well here is the story.... i went over adn brew up a nice batch of IPA we went half on recipe.... went about 1 lbs crystal steeped and 9 lbs DME anyways fermented for 1.5 weeks secondary for same with dry hopped...... not using a hop bag slug ended up on bottom and he boiled water w/priming sugar and added but did not stir due to slug..... he should have racked to priming bucket added and then stired in but he bottle been about a week and i just tried it and there is very lite carb... im about to wait a nother week and then pop a bottle in fridge before i go doing some drastic alternative priming..

 
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Old 05-23-2009, 03:57 AM   #6
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A week is not long enough. Give it a couple more weeks.

 
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Old 05-23-2009, 05:30 AM   #7
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Definitely wait until 4 weeks have gone by before deciding to fix a problem that may not exist. Some beers just take that long (or longer), if you do something too early you may create bombs.
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Old 05-23-2009, 05:55 AM   #8
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Quote:
Originally Posted by Gargon View Post
and he boiled water w/priming sugar and added but did not stir due to slug..... he should have racked to priming bucket added and then stired in
Yeah, that's your problem. I'm assuming you adding the priming sugar to the same vessel you were fermenting in and you didn't even stir. The sugar is going to be incredibly unevenly suspended in the beer so you're likely going to get many that are not even going to be carbed and a few that will terribly over-carbed.

Here's what you should ALWAYS do when bottle carbing: dissolve the priming sugar in boiling water and boil for 5 minutes. Cool and add to the bottling bucket first. Then, when you rack your beer from the fermentation vessel to the bottling bucket, the sugar water will naturally stir itself evenly into the beer. Bottle and cap as usual. Then give it at least 3 weeks at 70F to be fully carbed... "at least" being the key phrase.

I hope everything turns out alright
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Old 05-23-2009, 11:28 AM   #9
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Yeah, that's your problem. I'm assuming you adding the priming sugar to the same vessel you were fermenting in and you didn't even stir. The sugar is going to be incredibly unevenly suspended in the beer so you're likely going to get many that are not even going to be carbed and a few that will terribly over-carbed.

Here's what you should ALWAYS do when bottle carbing: dissolve the priming sugar in boiling water and boil for 5 minutes. Cool and add to the bottling bucket first. Then, when you rack your beer from the fermentation vessel to the bottling bucket, the sugar water will naturally stir itself evenly into the beer. Bottle and cap as usual. Then give it at least 3 weeks at 70F to be fully carbed... "at least" being the key phrase.

I hope everything turns out alright
+1 ....you won't need to stir the sugar in if you rack your beer on top of it. plus when you rack you can laeve the sediment behind even easier than trying to bottle from the primary.....

 
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Old 05-23-2009, 12:40 PM   #10
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You'll find lots of info on bottling here;

http://www.homebrewtalk.com/f35/revv...herwise-94812/
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