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Old 02-25-2013, 03:06 AM   #1
Rosvineer
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Simple kit IPA has been in bottles for 2 weeks and almost no co2 when I drank the first one tonight. I know people say 3 weeks but I don't see it making much difference

Very disappointed.

 
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Old 02-25-2013, 03:08 AM   #2
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How much sugar? What temp were the bottles stored at?

ButchV12

 
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Old 02-25-2013, 03:18 AM   #3
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3/4 cup corn sugar stored at 70-72

 
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Old 02-25-2013, 03:26 AM   #4
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Quote:
Originally Posted by Rosvineer View Post
Simple kit IPA has been in bottles for 2 weeks and almost no co2 when I drank the first one tonight. I know people say 3 weeks but I don't see it making much difference

Very disappointed.
Do not be dismayed. It is simply too soon my friend.

Give those bottles another 2 weeks at room temp, put a few in the fridge for 3 days. Bet you'll see a noticeable improvement.

 
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Old 02-25-2013, 03:33 AM   #5
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+1 on waiting.
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Old 02-25-2013, 03:45 AM   #6
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I've had beers that I tried one day and were barely carbonated and a couple of days later were almost fully carbonated. Could be attributed to mixing the priming sugar poorly or could be that a watched bottle never carbonates. Have patience and give it more time.
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Old 02-25-2013, 02:22 PM   #7
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A whole back I saw a video of a guy sampling bottles over a period of a few weeks. He was showing the progression of bottle carbing. I can't find the video now. If anyone has a link I would appreciate it.

 
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Old 02-25-2013, 02:36 PM   #8
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You think we tell you three weeks at 70 to pull your leg? Have you ever carbed beer before, then how do you KNOW that 1 more week wont be "but I don't see it making much difference?

Why don't you look at the 12 million threads about waiting and SEE time DOES MATTER.

The three weeks is usually the MINIMUM for more beers, some take longer. You don't didn't "mess up your priming sugar" the ONLY thing you did is think you know more than the folks on here who tell you to wait.

99.999% of the time the brewer doesn't have a carbonation problem on here, they have a PATIENCE one. Just like you

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."

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.

You may not believe it....but why don't you walk away for another week or two and prove us wrong?
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Old 02-25-2013, 02:46 PM   #9
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This isn't rocket science. It's priming sugar.

Yeast eat the sugar and expel alcohol and CO2. Barring a very few possible errrors, namely:

You killed off your yeast (extremely unlikely).
You didn't cap your bottles properly (possible).
You didn't add priming sugar properly (you dumped solid sugar into the bucket instead of boiling it, and thus, didn't mix it well)

Your beer WILL carb. Give it time. Baseline for most normal gravity beers is 3 weeks at 70 degrees. Some take less time. Some take more. But it WILL happen.
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Old 02-25-2013, 02:54 PM   #10
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Revvy FTW!!

That simple, at least 3 weeks, longer for higher gravity.

This chart here explains it very very well;
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