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Old 03-18-2013, 02:52 AM   #1
histo320
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So I bottled my Citra IPA 3 weeks ago and it is still very undercarbed.

I used 4.15 oz of Priming sugar (as stated in Beersmith) for just under 5 gallons. I did secondary due to the dry hop.

Do I just wait this one out for a few more weeks or is there any thing I can do to improve the carbonation.
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Old 03-18-2013, 02:53 AM   #2
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Quote:
Originally Posted by histo320 View Post
So I bottled my Citra IPA 3 weeks ago and it is still very undercarbed.

I used 4.15 oz of Priming sugar (as stated in Beersmith) for just under 5 gallons. I did secondary due to the dry hop.

Do I just wait this one out for a few more weeks or is there any thing I can do to improve the carbonation.

At what temp did you keep them? Just a few degrees lower than 70-71*F can make a difference. They probably just need more time.

I enjoyed a bottle of Munich Dunkel this evening that took about 6 weeks at 70-72*F to finish carbonating.

 
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Old 03-18-2013, 02:06 PM   #3
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They are being stored at 65F - 70F.

I will just have to be patient with them not only to carb but to have the flavor mellow out a but. I have bottled two others and stored with the same method and they carbed up fine in 3 weeks.
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Old 03-18-2013, 02:10 PM   #4
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could try rousing the yeast...

turn upside down for 3 days, then back right side up again for 3 days, then chill

has worked for me
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Old 03-18-2013, 02:10 PM   #5
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There are no carbonation problems, only patience ones.

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. Beers stored cooler than 70, 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."

Carbing is foolprrof. You ad the right amount of sugar, leave it at the right temp, and it will carb.

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.
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Old 03-18-2013, 02:12 PM   #6
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I agree that a little more time is likely required.

Also, what is the ABV? Higher alcohol means the yeast move a little slower. (Alcohol makes me move a LOT slower, so I give the little yeasties a break.)

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Old 03-19-2013, 12:11 AM   #7
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The ABV should be around 8 or 9% this was by accident not design. I accidently added 2 lbs of DME to make up for poor mash conversion when I should have just added .75 lb.

Thanks for all of the help. I figured it was just patience.
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Old 03-19-2013, 02:47 AM   #8
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Quote:
Originally Posted by Revvy
There are no carbonation problems, only patience ones.

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. Beers stored cooler than 70, 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."

Carbing is foolprrof. You ad the right amount of sugar, leave it at the right temp, and it will carb.

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.
Revvy, do you have that saved in a word document somewhere so you can just copy and paste?
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Old 03-19-2013, 02:57 AM   #9
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The high ABV combined with the low temps will do it. Try to store them somewhere warmer. I also used to tip the bottles every couple days to rouse the yeast.

 
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Old 03-19-2013, 12:17 PM   #10
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Quote:
Originally Posted by thood6

Revvy, do you have that saved in a word document somewhere so you can just copy and paste?
Probably copied and pasted from a VERY similar thread from yesterday (which was copied out of a VERY similar thread from the day before, etc.).

 
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