Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Need help with non carbonating beer
Reply
 
Thread Tools
Old 08-04-2011, 05:45 PM   #1
cfrazier77
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cfrazier77's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Troy, IL
Posts: 640
Liked 84 Times on 58 Posts
Likes Given: 74

Default Need help with non carbonating beer

I need emergency help with a flat bottled porter. I made it for a friend of mine who's business just burnt down. Here is the recipe I used, it is for 10 gallons.
12 lbs dark liquid extract
1 lb Carapils
1 lb Black malt specialty grains
2 oz. Willamette bittering hops
2 oz. Fuggle pellet aroma hops
1 lb lactose
Irish Moss
Gelatin finnings when transferring to secondary

Primary was at 68 degrees for 1 week
Secondary was at 68 for 2 weeks
I cold crashed it at 50 for three days before bottling

I primed with 7.5 ounces of corn sugar for a carbonation volume of 2.2 (Beer Smith)

After bottling I let them sit, brown bottles in a box, for 2 weeks at 75 degrees.

Problem, almost zero carbonation! I have not had this problem before.

So what can I do? I have plenty of corn sugar, bottle caps, and S-04.

Thanks, I want to get this to my friend as soon as possible, he needs some cheering up.


__________________
Happy Dog Brewing
cfrazier77 is offline
 
Reply With Quote
Old 08-04-2011, 05:50 PM   #2
amingo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 113
Liked 2 Times on 2 Posts

Default

Cold crashing before bottling killed off the yeast would be my guess.


amingo is offline
 
Reply With Quote
Old 08-04-2011, 05:54 PM   #3
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,812
Liked 2874 Times on 1699 Posts
Likes Given: 3511

Default

Quote:
Originally Posted by amingo View Post
Cold crashing before bottling killed off the yeast would be my guess.
*facepalm*

COLD CRASHING DOES NOT KILL YEAST IT JUST MAKES IT DORMANT!!!! It dropped out of suspension, but it didn't die.

When the beer warmed back up the yeast woke up and went back to work. ;rolleyes:

Back to the regularly scheduled program...

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."

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.

Did you really use 7.5 ounces or priming sugar...that is WAY over the norm. I'm afraid that when it does carb it will be bottle bombs.

But if that was a misprint, I predict your porter will be perfectly fine in about 4 more weeks.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 08-04-2011, 06:12 PM   #4
cfrazier77
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cfrazier77's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Troy, IL
Posts: 640
Liked 84 Times on 58 Posts
Likes Given: 74

Default

Revvy,
The OG was 1.056 and the FG was 1.015. I did use 7.5 ounces but it was for 10 gallons. I added 3.8 ounces per 5 gallons to the bottling bucket.

I agree that the yeast did not die out, what would be the chance that the yeast dropped out of suspension in the secondary and there is not enough left currently in the bottles?

Normally my beers of similar OG have been carbed in two weeks.
__________________
Happy Dog Brewing
cfrazier77 is offline
 
Reply With Quote
Old 08-04-2011, 06:22 PM   #5
amingo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 113
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Revvy View Post
*facepalm*

COLD CRASHING DOES NOT KILL YEAST IT JUST MAKES IT DORMANT!!!! It dropped out of suspension, but it didn't die.

When the beer warmed back up the yeast woke up and went back to work. ;rolleyes:

Back to the regularly scheduled program...

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."

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.

Did you really use 7.5 ounces or priming sugar...that is WAY over the norm. I'm afraid that when it does carb it will be bottle bombs.

But if that was a misprint, I predict your porter will be perfectly fine in about 4 more weeks.

OK, SO THE YEAST ISN'T DEAD. GOT IT!!!

It was just a guess and now I know more about brewing.
amingo is offline
 
Reply With Quote
Old 08-04-2011, 10:15 PM   #6
day_trippr
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Stow, MA
Posts: 13,454
Liked 1842 Times on 1450 Posts

Default

Yeah, the 7.5 ounces of dextrose actually sounds right for 10 gallons.

Also, I wouldn't consider 50F to be "cold crashing", considering there are plenty of yeastie beasties that actually enjoy life at 50F. For a true, yeast-dropping crash you really want to get down to the low thirties.

At this point I would take the time to rouse the bottles by inverting them a few times then leaving them be for a couple/few more weeks. It certainly won't hurt, and doing nothing seems like...well...doing nothing

Cheers!
day_trippr is offline
 
Reply With Quote
Old 08-05-2011, 12:04 AM   #7
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,812
Liked 2874 Times on 1699 Posts
Likes Given: 3511

Default

Quote:
Originally Posted by day_trippr View Post
Yeah, the 7.5 ounces of dextrose actually sounds right for 10 gallons.
I totally missed that it was a 10 gallon batch.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 08-05-2011, 12:42 AM   #8
NewTexian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Leander, TX, Texas
Posts: 129
Liked 2 Times on 2 Posts
Likes Given: 71

Default

Quote:
Originally Posted by amingo View Post
OK, SO THE YEAST ISN'T DEAD. GOT IT!!!

It was just a guess and now I know more about brewing.
You took it better than I would have...


__________________
If God had intended us to drink beer, He would have given us stomachs. ~ David Daye

http://newtexianbrew.com - http://ronlennex.com - New Texian on Brewer's Friend New Texian on Pinterest
NewTexian is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Carbonating Beer in a Keg..what is the process? fat x nub Bottling/Kegging 12 03-09-2012 04:49 PM
Beer not carbonating twelvebeer Bottling/Kegging 11 02-04-2011 04:25 PM
Beer not carbonating in keg.. arover Bottling/Kegging 23 04-16-2010 10:58 PM
carbonating beer in PET bottles killian Bottling/Kegging 6 07-10-2009 02:08 PM
Re-Carbonating Flat Beer Stew!Brew! Bottling/Kegging 9 09-10-2008 12:26 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS