Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Bottling pale ale no carbination
Reply
 
Thread Tools
Old 10-05-2012, 01:02 PM   #1
jdahl1289
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: minneapolis/ st. paul,, mn
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default Bottling pale ale no carbination

So I bottled my American pale ale 2 1/2 weeks ago. Tried my first one after 24 hours in the fridge. It tasted flat, no carbonation. I stored on top of my beer fridge. Temps average around 65-70 degrees. What am doing wrong? Have done 6 other brews this same way. No issues with all them. Any help you be awesome.
Thanks __/)__


jdahl1289 is offline
 
Reply With Quote
Old 10-05-2012, 01:17 PM   #2
berebrando
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Orange, CA
Posts: 215
Liked 21 Times on 21 Posts
Likes Given: 1

Default

Did you add priming sugar when you bottled? We are going to need more details before we can help diagnose.

I would wait at least another week.


__________________
www.thegoodbeerco.com
berebrando is offline
 
Reply With Quote
Old 10-05-2012, 02:11 PM   #3
jdahl1289
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: minneapolis/ st. paul,, mn
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I also use a hand caper. So maybe it just needs more time?
jdahl1289 is offline
 
Reply With Quote
Old 10-05-2012, 02:13 PM   #4
jdahl1289
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: minneapolis/ st. paul,, mn
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I used 5 oz. of priming sugar, and I use seria Nevada, and summit bottles.
jdahl1289 is offline
 
Reply With Quote
Old 10-05-2012, 02:22 PM   #5
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 2867 Times on 1696 Posts
Likes Given: 3510

Default

2.5 weeks ago is not three weeks.

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.

And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."
__________________
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
2
People Like This 
Reply With Quote
Old 10-06-2012, 12:58 AM   #6
jdahl1289
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: minneapolis/ st. paul,, mn
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I know I am new, but all the info I was given said two weeks. So everyone thinks I need to be patiaent and wait a little longer.
jdahl1289 is offline
 
Reply With Quote
Old 10-06-2012, 01:17 AM   #7
kh54s10
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kh54s10's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 7,995
Liked 875 Times on 729 Posts
Likes Given: 231

Default

I have found that a few of mine were carbonated at 2 weeks most at 3 and a couple took 4 or longer.

All of them were better after 3 weeks in both carbonation level and taste.

Just for s#*ts and giggles I always try ONE at 2 weeks.
kh54s10 is offline
 
Reply With Quote
Old 10-06-2012, 12:28 PM   #8
rustym
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Rock Hill, SC
Posts: 275
Liked 24 Times on 21 Posts
Likes Given: 56

Default

^^^What Revvy Said^^^

Read that thread!!! It helped me soooo much. I've never had any problems bottling. 3 weeks AT LEAST!
rustym is offline
 
Reply With Quote
Old 10-07-2012, 03:32 PM   #9
storytyme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 222
Liked 11 Times on 9 Posts
Likes Given: 1

Default

That is a great article. I almost posted a new thread about my Porter I tasted yesterday after 3 weeks. (2 weeks at 70 and one week at 65). It was flat but actually tasted good. I didn't know if I should shake them up or change the temp, but then reading this thread the key word once again is PATIENCE. And when Revvy said Stouts and Porters may take longer I am now at peace again.
storytyme is offline
 
Reply With Quote
Old 10-08-2012, 03:32 AM   #10
jdahl1289
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: minneapolis/ st. paul,, mn
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default

So if I have a Dunkel weizen "Deep Dark Wheat" I should maybe wait four weeks, then try one at a time so not to ruin them. Cause once you put them in the fridge the yeast is done. It falls and sticks to bottom of the bottle. It will not taste right if you warm it up to room temp again.


jdahl1289 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS