Fixing this WAY undercarbbed Russian Imperial - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Fixing this WAY undercarbbed Russian Imperial
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 01-18-2013, 07:34 AM   #1
Feedback Score: 0 reviews
Join Date: Jan 2013
Posts: 3
Default Fixing this WAY undercarbbed Russian Imperial

So this is my first actual post but I've been a long time follower of HBT. Truly an amazing community of home brewers.
So I brewed a big RIS back in April and bottled it in July and cracked the first one in October. I added an entire vial of the same White Labs yeast I originally fermented with to the secondary a few days before bottling. Definitely added my priming sugar to the bottling bucket. The bottles have been at proper temps since bottling day. (70-75) I have occasionally opened bottles to see if carbonation is changing at all and have even shaken every bottle multiple times. Im at a total loss for answers and I haven't found a solid answer on the forums for actual steps to fix an undercarbed beer. I am now thinking maybe because its such a big beer it would require more priming sugar? (I just used the standard 5 oz bag ) But from what I understand it would of still eventually carbonated even with to little priming sugar. The carbonation is SEVERELY lacking ..its almost flat ..just a tiny tiny bite on the tongue and a non existent head. I have had succes witha prior batch injecting 2ML of a yeast mixture into each bottle and recapping but that batch was completely flat. I am not sure if you can succesfully do this with an already somewhat carbbed beer. Any and all ideas would be greatly appreciated.

heymorc is offline
Reply With Quote
Old 01-18-2013, 08:43 AM   #2
Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Lincoln, Massachusetts
Posts: 174
Liked 6 Times on 6 Posts
Likes Given: 3


No idea why it didn't carbonate, but hey, at least it's a stout.

1. Pour beer in a glass.
2. Steam some milk.
3. Let it settle.
4. Scoop the foam off the milk.
5. Add foam to beer.
6. Profit.

Gavagai is offline
Reply With Quote
Old 01-18-2013, 11:10 AM   #3
Feedback Score: 0 reviews
Join Date: Nov 2012
Location: Fort Davis, Texas
Posts: 212
Liked 22 Times on 16 Posts
Likes Given: 133


I'm having some success putting flat beer in a 2 liter plastic bottle and injecting CO2 into it. Let it sit in refer for several days and drink.

I've no idea why it didn't carbonate in the first place though.
jungatheart is offline
Reply With Quote
Old 01-18-2013, 11:58 AM   #4
mean old man
Feedback Score: 0 reviews
GrogNerd's Avatar
Join Date: Oct 2012
Location: Sterling, VA
Posts: 5,455
Liked 1828 Times on 1160 Posts
Likes Given: 183


as long as there is viable yeast still in the bottles (that is, it's an undercarbing issue and not no carbing):

rouse the yeast by turning upside down for 3 days, then back rightside up for 3 days, all at your bottle conditioning temp

my very first brew was undercarbed and this cured it.

"Their name is 'Geernt'? That sounds like a queef on a yoga ball" - Kate Ellis (Tina Fey), Sisters

"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine - fermenting: apple wine, Skeeter Pee, Basque cider - on deck: Grodziskie - in the hole: Vienna lager
GrogNerd is offline
Reply With Quote
Old 01-19-2013, 07:56 PM   #5
Senior Member
Feedback Score: 0 reviews
smokinghole's Avatar
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,895
Liked 127 Times on 104 Posts
Likes Given: 12


I've found for some reason or another my big RIS brews never carb in the bottle even with the addition of WLP099 or champagne yeast. Then again I let mine age for at least 8-9 months with a brett culture. For whatever reason even with addition of a proper amount of priming sugar and 4-5 months of conditioning time I have two years that never carbed. So I have resulted to realizing I need to force carb and bottle via beer gun. I have to dump my most recently bottled batch under CO2 and force carb.
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
Reply With Quote
Old 01-22-2013, 02:19 AM   #6
Feedback Score: 0 reviews
Join Date: Aug 2011
Location: Bismarck, ND
Posts: 1,481
Liked 133 Times on 97 Posts
Likes Given: 183


I had something similar happen with a BDSA at 12%. I fixed it by squirting in a bit of nutrient and yeast slurry mixture. I guess the yeast were too tired after the big ferment. You added fresh yeast, though, so you should be fine.
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is offline
Reply With Quote
Old 01-23-2013, 04:22 PM   #7
Feedback Score: 0 reviews
Join Date: Dec 2011
Location: , WI
Posts: 74
Liked 5 Times on 5 Posts
Likes Given: 6


I had the same problem with a RIS. Tried rousing the yeast, warming it up, with no luck. I guess I should be thankful it was only a 3 gallon batch. I am currently using it to cook with. It makes a damn fine chili or beef stew, though!
"A woman drove me to drink and I didn't even have the decency to thank her" WC Fields
9Frogs is offline
Reply With Quote
Old 01-24-2013, 09:02 PM   #8
Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Clifton, NJ
Posts: 235
Liked 11 Times on 9 Posts
Likes Given: 37


I read somewhere (maybe it was Wild Brews?) that bulk aging for long enough will allow enough of the CO2 to leave solution that even after the yeast in the bottle eat all of the priming sugar, the beer doesn't seem carbonated. The solution as I recall was to add a couple ounces of sugar to the carboy about a week before bottling.

Anyone come across this datum and can confirm where I might have heard it?
corwin3083 is offline
Reply With Quote
Old 01-24-2013, 11:28 PM   #9
Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,368
Liked 507 Times on 469 Posts
Likes Given: 226


What was the OG and FG? How much priming sugar did you use and at what temperature have the bottles been sitting?

Something isn't right, especially if you added yeast at bottling.....

Edit:just re-read, temp is good and assuming a 5 gal batch amount of sugar should be good as well.

When you open the bottle do you hear a little hiss? If so and you stated you're getting a little bite then they just need more time. Some really big beers can take forever.

Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Russian Rye Stout msmylie Recipes/Ingredients 1 10-23-2013 07:31 PM
1.110 russian imperial problem? Baspronick All Grain & Partial Mash Brewing 5 03-30-2012 05:53 PM
Russian Imperial Stout What says you? sudndeth Recipes/Ingredients 7 05-05-2011 06:04 PM
All-Grain - Russian Imperial Stout RighteousFire Stout 1 07-10-2010 02:34 AM
Please help with Russian Imperial Stout IDbrew General Techniques 4 01-17-2007 08:18 AM

Forum Jump