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Old 12-29-2011, 11:30 PM   #1
HollisBT
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So I am now two for two with under carbonated beers, and starting to get slightly frustrated with it... My last brew, a black ipa, I aimed for middle of the road carbonation, and it came out flatter than expected, but had enough protein/residual sugar to hold a nice head. My current brew is a smoked rye porter that I was aiming to carbonate on the high side of the style, and it came out flat and with very little head... I'm not surprised about the lack of head on the porter, I wanted a thin and easy to drink beer, and got just that, I just feel like it would be so much better with more carbonation.

Any tips for carbonating? Particularly ones that don't involve buying a keg setup... I'm getting frustrated with these carb levels.

 
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Old 12-29-2011, 11:38 PM   #2
Pdeezy
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What was the OG/FG, batch size, and how much priming sugar did you use? Also, it would be helpful to know how long you let them sit at 'room temp' before you moved them to the fridge, and what temp is 'room temp' for you?
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Old 12-30-2011, 02:32 AM   #3
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Yep...detailed bottling process will help us determine potential issues.
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Old 12-30-2011, 02:55 AM   #4
BrewMoreBeers
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Brewheads has a calculator that may help too.

Brewheads.com - Homepage

 
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Old 12-30-2011, 03:55 AM   #5
HollisBT
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Sorry guys, I was frustrated and needed a drink haha.

The black ipa went as follows:

OG: 1.060
FG: 1.010

Carbed to 2.6 volumes, using 4 oz of dextrose. bottled a true 5 gallons

The porter was as follows:

OG: 1.061
FG: 1.011

Carbed to 2.4 volumes, using 3.86 oz of dextrose. Bottled about 4.8 gallons.

Both were kept at very close to 70 degrees, temp ranges between 63 and at the most 70. Both aged in bottles for 14 days.

 
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Old 12-30-2011, 03:57 AM   #6
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How long were the bottles stored at near 70 degrees?
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Old 12-30-2011, 03:58 AM   #7
HollisBT
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Quote:
Originally Posted by BrewMoreBeers
Brewheads has a calculator that may help too.

Brewheads.com - Homepage
According to that, I'm just not using enough sugar? Is that the case?

 
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Old 12-30-2011, 03:58 AM   #8
HollisBT
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Quote:
Originally Posted by Revvy
How long were the bottles stored at near 70 degrees?
I went back and edited. Both were given at minimum 14 days.

 
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Old 12-30-2011, 04:07 AM   #9
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Quote:
Originally Posted by HollisBT View Post
I went back and edited. Both were given at minimum 14 days.
That's the problem, or rather the problem is you're impatient, especially if the beers haven't been consistantly over 70....

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."

Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....



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.
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Old 12-30-2011, 04:16 AM   #10
HollisBT
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I don't like that answer, I want to drink it now! Haha.

That does make some sense though, I guess I'll just try to drink it slowly And maybe it will be ready before its all gone haha.

 
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