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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Bottle conditioning
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Old 04-25-2010, 11:22 PM   #1
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Default Bottle conditioning

Does a Belgian Wit take longer than other brews to bottle condition? My basement temp is about 60 degrees, and they have been in the bottle for about 8 weeks. I had very inconsistent results but lately after 2 months it seems to have come around. Otherwise I was experiencing some flat ones, and the next one would foam over. I usually try to stick to Revy's rules about 3 weeks in the bottle.


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Old 04-25-2010, 11:28 PM   #2
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what was your carbing method? did you add priming sugar to each bottle individually?


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Old 04-26-2010, 12:13 AM   #3
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I put about 2 cups of the boiled priming sugar in the bottom of the bottling bucket, then siphon from the secondary to the bottling bucket
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Old 04-26-2010, 03:09 AM   #4
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Damn man I hope someone smarter then me posts. I got nothing, seems strange.
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Old 04-26-2010, 03:25 AM   #5
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Warm them up to 60. Wits are meant to drink fresh and tend to have a lot of yeast in suspension. Mine are generally carbed 2 weeks tops.
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Old 04-26-2010, 03:29 AM   #6
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60 is low for bottle conditioning - if you can raise them to 70+ they will carbonate faster.

Also, 2 cups of sugar or something smaller like 2/3 of cup of sugar boiled in 2 cups of water? 2 cups of sugar for 5 gallons of beer would be too much, I think.
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Old 04-26-2010, 01:01 PM   #7
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2/3 cup of sugar boiled in 2 cups of water, sorry wasn't very clear on that
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Old 04-26-2010, 01:09 PM   #8
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It may be just a problem of uneven distribution of priming sugar, when you bottled

How did you prime? Did you first put the priming solution in the bottling bucket before transferring your beer on it? Did you stir a little or no? How much time did you take to bottle?
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Old 04-26-2010, 03:10 PM   #9
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I'm sure it's just coincidence but I had the same problem with a wit. Never had problems with carbonation in >20 batches or so (forget how many I've made now) and had it for the first time with the wit I made. I just figured it was something I did wrong. They did carbonate but took almost 2 months
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Old 04-26-2010, 04:42 PM   #10
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Well, if you brewed with WLP400, then it might be normal. This yeast seems to like to take his sweet time. It took 3 weeks for the kraeusen to fall in my batch, with a very healthy yeast. For other people, on the WLP400 review of whitelabs, it seems like a little swirling to resuspend the yeast was needed to have proper attenuation.

So, I guess we have to deal with the yeast's agenda.


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