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Old 10-05-2012, 02:10 AM   #1
jwm1485
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Default high gravity beer not carbonating

I brewed a double bastard clone and it has been in bottles for about 4 weeks but still isn't carbonated. Anyone have any thoughts or ideas.


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Old 10-05-2012, 02:14 AM   #2
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What are some details on how you primed? Temp, amount, method. Etc.


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Old 10-05-2012, 02:15 AM   #3
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I used 5 oz of pruning sugar for the 5 gallon batch
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Old 10-05-2012, 02:21 AM   #4
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High gravity = longer carb time. I had an imperial stout take 4 months to carb, it had a couple of things going for it (high gravity and dark malts). After 4 months, it was awesome.
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Old 10-05-2012, 02:36 AM   #5
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Higher gravity means longer carbing times.... I wish someone would post that drawing that Revvy post. I stopped bottling a while back and started kegging.... I like being able to force carb my beer!
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Old 10-05-2012, 03:29 AM   #6
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You never mentioned the temp the bottles are at. You wanna keep em around room temp. Also how long are you giving them in the fridge? A few days to a week can make a difference vs a few hours. Other than that it's just a waiting game... Don't worry it will get there in its own time.
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Old 10-05-2012, 04:42 AM   #7
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They were kept around 70 and I've only been giving them about 8 - 10 hours
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Old 10-05-2012, 03:33 PM   #8
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Give them longer in the fridge so any co2 that's built up in the head space will be better absorbed into solution. Other than that, just give em time.
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Old 10-11-2012, 02:04 AM   #9
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Default Belgian Tripel never carbed

I bottled a 1.090 Belgian tripel in January and they still haven't carbonated. I can see a lot of yeast sediment in each bottle. I even tried adding a bit of extra dry yeast to a few bottles, gave them another month and still there was no change. I've resuspended the yeast several times for each bottle - gently tipping them back and forth. since January they've carbonated the slightest bit but otherwise they're flat as a pancake.

They taste sweet so I know I didn't forget the priming sugar. And they've been kept at room temperature (70 degrees or so) for the whole 9 months. any ideas on what could be the problem?
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Old 10-11-2012, 02:20 AM   #10
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Quote:
Originally Posted by parrotpoet View Post
I bottled a 1.090 Belgian tripel in January and they still haven't carbonated. I can see a lot of yeast sediment in each bottle. I even tried adding a bit of extra dry yeast to a few bottles, gave them another month and still there was no change. I've resuspended the yeast several times for each bottle - gently tipping them back and forth. since January they've carbonated the slightest bit but otherwise they're flat as a pancake.

They taste sweet so I know I didn't forget the priming sugar. And they've been kept at room temperature (70 degrees or so) for the whole 9 months. any ideas on what could be the problem?
what kind of yeast are you using? it may have a low tolerance for alcohol which is why your beer tastes so sweet...not because of the priming sugar.
Did you make the recipe yourself or get a kit?


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