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Old 12-17-2010, 02:58 AM   #1
Moody_Copperpot
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I normally use 5oz corn sugar to bottle, however this time I made a spiced holiday ale to hand out as presents to people and I thought "I know, I'll use brown sugar as priming sugar instead." So I looked that up on here, everything I found said to use 2/3rd cups of brown sugar in two cups of water, so I did. I boiled it and let it cool, like I normally would, and then I bottled. It's been four days and there is no hint of carbonation even. When I used corn sugar, it's usually at least lightly carbonated after three days. I still have time to recrack these bottles, pour them out, and priming sugar the batch again, but I don't want to do that and have it be hyper-carbonated or something. Can anyone shead any light on this at all? Should I be worried?
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Old 12-17-2010, 03:22 AM   #2
dukerutledge
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Don't attempt to add more sugar to these bottles!!

Go drink something else, give your beers at least two weeks to carb and condition. Brown sugar is a bit more complex so it would reason that it will take longer for the yeast to process it, but have no fear your beer will carbonate.

 
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Old 12-17-2010, 03:27 AM   #3
Moody_Copperpot
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Yeah, I figured that adding more sugar would be a bit extreme, haha. The logical part of my brain KNOWS that it's sugar and will have the same effect as corn sugar, but the part of me that worries thinks about the fact that I've never used brown sugar before and am afraid it won't work.
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 12-17-2010, 03:27 AM   #4
PVH
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4 days is nothing. Relax and have one of your other homebrews.

 
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Old 12-17-2010, 12:25 PM   #5
Moody_Copperpot
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Thanks for putting my mind at ease. It's just that I mostly keg my beer now, and the ones that I have bottled recently with corn sugar usually have some carbonation after a few days.RDWHAHB right?
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 12-17-2010, 01:00 PM   #6
brettwasbtd
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Quote:
Originally Posted by dukerutledge View Post
Don't attempt to add more sugar to these bottles!!

Go drink something else, give your beers at least two weeks to carb and condition. Brown sugar is a bit more complex so it would reason that it will take longer for the yeast to process it, but have no fear your beer will carbonate.
3 Weeks at 70* F is the MINIMUM time recommended for bottle carbing!

If its colder than 70* it will take longer. As others have said, 4 days is nothing. The key to being able to wait 3 weeks you may ask? Brew more then you will always have a beer coming into the pipeline

 
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Old 12-17-2010, 01:05 PM   #7
Moody_Copperpot
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Of course!!! I wasnt thinking about the temperature! It's probably 59-60 where the bottles are. I need to move them up from the basement asap!
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Old 12-17-2010, 01:07 PM   #8
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Quote:
Originally Posted by Moody_Copperpot View Post
Of course!!! I wasnt thinking about the temperature! It's probably 59-60 where the bottles are. I need to move them up from the basement asap!
There ya go

 
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Old 12-20-2010, 07:30 PM   #9
emribecky
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If you really want to do everything possible to speed up carbonation becuase these are christmas gifts, not valentines gifts, try agitating the yeast in each bottle once a day. Not quite shake, but flip the bottles over a few times. This will resuspend the yeast and help speed things up a little...

 
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Old 12-20-2010, 07:53 PM   #10
Moody_Copperpot
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Oh wow, I didnt know that. Thanks for the tip!
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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