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Old 09-23-2007, 09:18 PM   #1
marosell
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Did a high gravity, dark hazelnut brown ale. It's been in the carboy about two weeks, stopped bubbling about a week ago. I took a reading and its at 1.012 which should put me at 5.2% ABV. I tasted it and it tasted very carbonated, is there something wrong?

It hasn't been bubbling, how can it possibly be carbonated?


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Old 09-23-2007, 09:41 PM   #2
bigben
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i guess it could carbonate if CO2 wasn't able to escape, and CO2 was absorbed into the beer.



 
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Old 09-23-2007, 11:07 PM   #3
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Let's see:

1. What was your TG supposed to be?
2. What was your OG?
3. Usually by 3 days to 2 weeks in primary it's fermented
4. only if you added dextrose or malt to the carboy will it referment
and possibly cause carbonation. But it needs to plugged to carbonate.
5. hard to carbonate in a carboy unless it was sealed tight, but doing so
might cause a very big bottle bomb not a good idea.

I'd rack it to secondary or bottle it depending on what your recipe called for and OG and FG readings per recipe.

 
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Old 09-24-2007, 12:13 AM   #4
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Quote:
Originally Posted by marosell
Did a high gravity, dark hazelnut brown ale. It's been in the carboy about two weeks, stopped bubbling about a week ago. I took a reading and its at 1.012 which should put me at 5.2% ABV. I tasted it and it tasted very carbonated, is there something wrong?

It hasn't been bubbling, how can it possibly be carbonated?
By "It's been in a carboy for about two weeks" I'm guessing that you mean in secondary, as most brews don't sit in primary that long with the exception of wheats. it could be slightly carbonated, but I'd still bottle/keg it as usual.
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Old 09-24-2007, 12:32 AM   #5
Ó Flannagáin
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If your krausen gunked up on your airlock then it could carbonate.

 
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Old 09-24-2007, 02:08 PM   #6
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Beer retains some CO2 even at room temperature and pressure. The cooler the brew, the more is retained. Why this produces a carbonated mouthfeel in some styles and not others is a mystery.
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Old 09-24-2007, 02:18 PM   #7
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Yep, CO2 will dissolve in the beer, and that's what you feel and taste.

It sounds like your gravity is about right for that style, so I don't think you have anything to worry about.


TL

 
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Old 09-24-2007, 02:24 PM   #8
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That's not really high gravity, btw.

 
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Old 09-25-2007, 03:16 AM   #9
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If you are fermenting at a cool temperature then your beer will likely have a low level of carbonation. This is normal as liquid will absorb CO2 when sitting in air with a high concentration of it. This is how you force carbonate. Most of my beers taste slightly carbonated when I sample them in the secondary.
I have taken to leaving most of my beers in the primary for 2+ weeks. A number of brewers including Jamil, who has won more brewing awards than few could hope to match, are having good luck with long primarys and often with no secondary. I figured I would give it a try also.

Craig

 
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Old 09-26-2007, 01:21 AM   #10
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Quote:
Originally Posted by ohiobrewtus
By "It's been in a carboy for about two weeks" I'm guessing that you mean in secondary, as most brews don't sit in primary that long with the exception of wheats.
This is hilarious.



 
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