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Old 12-10-2011, 03:11 AM   #1
smiller
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Dec 2011
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Hi all,

I recently tried brewing an imperial stout for the first time, and I am having issues with it carbonating in the bottles. This is the highest gravity beer I have brewed, and I made sure to make what I thought was a pretty good-sized yeast starter (1500 mL of water, 1 cup of light DME, and a packet of Wylabs 1056). It got through primary and secondary just fine (as it came fairly close to the target final gravity), but after 3.5 weeks in the bottles, it just hasn't carbonated. Of course I added priming sugar at bottling, and racked on top of it into my bottling vessel as to mix it well. Does anyone have any suspicions of something obvious I may have done wrong? Thanks!

 
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Old 12-10-2011, 03:16 AM   #2
jiggs_casey
 
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I'm having the same issue. I brewed an Imperial back in June, bottled it in August and still, there is almost no carbonation. I read somewhere that they can take a LONG time to carbonate.

I open up one a week just to see if there has been any progress. At most, I have about a 1/8th inch of head that dissipates in about a minute.
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Old 12-10-2011, 04:44 AM   #3
smiller
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Well I guess I'm glad I'm not the only one haha. I was planning on not touching it until after the first of the year, but after what you said, I may wait longer!

 
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Old 12-10-2011, 04:54 AM   #4
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What temp are you carbing at?

 
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Old 12-10-2011, 05:55 AM   #5
smiller
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67-69f

 
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Old 12-10-2011, 06:04 AM   #6
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Is there any carbonation at all? Bump it up to 73F, give or take.. if you can.

 
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Old 12-10-2011, 06:12 AM   #7
smiller
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There is a bit of carb, but not a lot. I bumped up the thermostat a little, so I'll see what that does after a few weeks. Thanks!

 
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Old 12-10-2011, 06:18 AM   #8
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Also, rouse the yeast in the bottles after you get the temp up. If you aren't already, store them up high on a top shelf of a closet or something (since heat rises). Bottles in my closet on the top shelf carb in 3 weeks, bottles on the floor of my back bedroom take 5 weeks... Good luck!

 
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Old 12-10-2011, 06:27 AM   #9
smiller
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Ah thanks for the tip, they are on the floor right now...I've gently shaken them a couple of times to get the yeast back into suspension, and I can tell it is doing some work as the last couple I have tried have gotten progressively less sweet. I guess I should just be patient at this point.

 
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Old 12-10-2011, 05:04 PM   #10
Calder
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For a big beer, 3 weeks is not long. I've gone 6 months before getting a decent carbonation in some bigger beers.

I popped a 6 week Barleywine (13%) two days ago and got a few bubbles. I might try another one on New Years.

 
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