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Old 11-11-2011, 07:26 PM   #1
pmkealiher
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May 2011
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I bottled an IPA 2 weeks ago, same day as a porter. The porter is carbonated, the IPA is not. What could be taking it so long? Its not a stupid error like forgeting to put the corn sugar in. Thanks

 
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Old 11-11-2011, 07:30 PM   #2
Homercidal
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Not that I've noticed. I've done several IPAs that seemed to carb up just fine in about 2 weeks. Better after 3, but I rarely wait that long to start sampling.

Did you use the same yeast strain? Did they both ferment for the same total amount of time? And finings in either of them? Cold Crash either?

 
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Old 11-11-2011, 07:36 PM   #3
smizak
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Not that I have ever noticed. Maybe even better because it's usually cal ale yeast, seems to carb faster than other strains IMO
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Old 11-11-2011, 07:41 PM   #4
xjmox14x
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What are the alcohol contents of both?

 
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Old 11-11-2011, 07:45 PM   #5
ReverseApacheMaster
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If your IPA has a higher alcohol content, the yeast are probably having to work harder to ferment so it's taking slightly longer.

 
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Old 11-11-2011, 09:17 PM   #6
BryceL
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Quote:
Originally Posted by ReverseApacheMaster View Post
If your IPA has a higher alcohol content, the yeast are probably having to work harder to ferment so it's taking slightly longer.
+1. This would be my first guess is that the IPA has a much higher ABV. I'm assuming the bottles were both stored in the same area (same temperature).

 
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Old 11-12-2011, 04:42 PM   #7
pmkealiher
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May 2011
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My hydrometer rolled off the table that day so not sure what the abv is, but just by sampling it seems to have a noticably high abv, so that could be it. But yeah, bottles were cleaned and stored the exact same way, at about 68 degrees.

 
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Old 11-12-2011, 05:04 PM   #8
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My IPA carbed in 10 or 11 days,but the aromas/flavors took some 5 weeks to catch up at some 5.9%.
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