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Old 11-23-2012, 09:05 PM   #1
penguin69
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So I made a pumpkin spice ale and after 3 weeks of conditioning there is no carbonation. Now when I tried a couple bottles I noticed that there was very little to no yeast on the bottom of the bottle. Could that be my problem or has the yeast not yet consumed the sugar and fallen to the bottom.

 
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Old 11-23-2012, 09:15 PM   #2
45_70sharps
 
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How much sugar or DME did you add to what size batch for bottling sugars?
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Old 11-23-2012, 09:19 PM   #3
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Batch OG and FG?? Yeast used would also help. Also, did you chill the bottles after 3 weeks (at 70F) for 4-7 days before trying one?

Remember, three weeks at 70F is a MINIMUM guideline for bottle carbonation in low to moderate OG batches. Higher ABV brews will take longer to bottle condition/carbonate. I have a friend that had a stout take about 4-6 months before it actually was carbonated in bottles. Since I keg, I don't have those issues.
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Old 11-23-2012, 09:20 PM   #4
penguin69
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I used the priming sugar that was in the kit. Don't know how much it was. It was a 5 gallon batch. It was a Brewers Best Kit.

 
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Old 11-23-2012, 09:22 PM   #5
mgortel
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Did you stir it LIGHTLY after you added the sugar and beer to your bottling bucket to make sure sugar was mixed throughout??

What temp did you store your bottles at for 3 weeks??
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Old 11-23-2012, 09:25 PM   #6
penguin69
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I did a slow stir for about 2 minutes. Bottles were stored at 66 degrees.

 
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Old 11-23-2012, 09:37 PM   #7
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Quote:
Originally Posted by penguin69 View Post
I did a slow stir for about 2 minutes. Bottles were stored at 66 degrees.
Give them another 2+ weeks and then chill a sample for 5-7 days and pour to glass.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-23-2012, 10:12 PM   #8
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How long did you let it ferment prior to bottling?

 
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Old 11-23-2012, 10:24 PM   #9
45_70sharps
 
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I agree. Let it sit for another couple weeks.
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On tap
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In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

 
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Old 11-23-2012, 10:36 PM   #10
mgortel
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Quote:
I did a slow stir for about 2 minutes. Bottles were stored at 66 degrees.
I am not surprised that 3 weeks wasn't enough at 66F......definately need more time...you can let them bottle condition in the 70-72F range.....much faster for carbonation......3 weeks would probably work then
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