Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > What are my options for flat, bottled beer?
Reply
 
Thread Tools
Old 04-15-2013, 02:41 AM   #11
Ogri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Default

Quote:
Originally Posted by homebrewdad View Post
Hmmm. WLP570 should be good up to 12%. However, Belgian yeasts have been known to decide to be done, and that's just it.

Do not pour the beer back into the bottling bucket - you'll oxidize them all. Instead, uncap, add a few grams of yeast per bottle, then recap.

Fresh WLP570 might be the very best answer. Barring that, you might go with somethign clean and alcohol tolerant.
Quote:
Originally Posted by hellbus
I took into consideration that it may just be taking a while. How long should I wait before it can be safely assumed that it will not carb up? Right now it has been bottled for almost 2 months, and as of today, there is zero carbonation (Well, besides just a little "pfft" when I open it).

If I did cross that threshold and want to put fresh yeast in it, how would that process work? I'd imagine I'd make a yeast starter, then scoop a little of the slurry in each bottle, then recap. I'd imagine at 10.5% the risk for infection is probably pretty low.

Thank you again for your help. I really appreciate it!
As homebrewdad alludes to in his post a yeast (although personally I'd go with a packet of dried yeast for ease of introduction to the bottle) that has the ability to handle higher ABV environments should do the trick. Fermentis T-58 and S-33 immediately spring to mind, there's also champagne yeast which can handle way higher ABV environments.

Having said that, just the fact that you heard a little "Pffft" on popping a cap suggests that a certain amount of carbonation has been achieved so maybe the yeast you used originally just ran out of steam, after having performed a pretty good job already. After uncapping a bottle maybe take a tiny taste to see if you can detect, as yet unfermented, priming sugar then add a few grains of dry yeast and re-cap.


__________________
Very often you can't see the important things on the outside........................................... .
.............Like takoyaki.
Ogri is offline
 
Reply With Quote
Old 04-15-2013, 02:45 AM   #12
amandabab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: spokane, wa
Posts: 1,971
Liked 240 Times on 183 Posts
Likes Given: 446

Default

Quote:
Originally Posted by HBngNOK View Post
If time doesn't work, another option might be to gently stir some lemon-lime soda in a 1 to 1 ratio into it for some kick-*** summer shandys.
A big stout mixed with carbed skeeter pee is a nice shandy.
whats this soda you speak of?


amandabab is offline
2
People Like This 
Reply With Quote
Old 04-15-2013, 02:46 AM   #13
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

Lots of posts on these forums about big beers taking a long time to carb. I'm too lazy to look for them at the moment, but they're definitely on here.

I would give it at least another month before doing anything crazy.

No harm in letting them sit. Brew more beer.
mike_in_ak is offline
EODstads Likes This 
Reply With Quote
Old 04-15-2013, 03:23 AM   #14
homebrewdad
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
homebrewdad's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,215
Liked 367 Times on 268 Posts
Likes Given: 247

Default

Yeah, if you are getting a "pfft", it might just be taking forever. Make sure the bottles are at a ice, warm temp (~70 degrees F) and give them another few weeks.
__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.
homebrewdad is offline
 
Reply With Quote
Old 04-15-2013, 09:52 AM   #15
stvo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Covina, California
Posts: 362
Liked 43 Times on 32 Posts
Likes Given: 8

Default

Give it another month or so it will eventually carb, my Trippel took 4 months to carb and that was probably only 2.3 or so vol (I primed for 3.3 vol) that was back in the beginning of Feb just now 6 months and it's starting to be just right, give it some time, don't add more yeast just let it do it's thing... huge beers take forever!
stvo is offline
 
Reply With Quote
Old 04-15-2013, 01:54 PM   #16
Stauffbier
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,140
Liked 1033 Times on 635 Posts
Likes Given: 2750

Default

My guess is since it was in primary for 3 months the yeast all mostly dropped out. Chances are when you racked to the bottle bucket it was very clear. What little bit of yeast that is in suspension is taking a long time to propagate enough to eat the priming sugar. This process is slowed even further by the high abv. It might take 6 months or more, but it should carb up.
__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...

Stauffbier is offline
 
Reply With Quote
Old 04-16-2013, 01:54 PM   #17
poptarts
Feedback Score: 5 reviews
Recipes 
 
Join Date: Mar 2013
Location: Laramie, Wyoming
Posts: 1,367
Liked 332 Times on 224 Posts
Likes Given: 27

Default

CBC-1 is a yeast that is designed for this issue.
poptarts is offline
 
Reply With Quote
Old 04-16-2013, 03:40 PM   #18
progmac
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cincy, OH
Posts: 1,969
Liked 274 Times on 219 Posts
Likes Given: 344

Default

i think it is a reasonable mistake to make. whenever anyone asks about repitching yeast on here, people say, 'oh no need to do that.' pitching a bit of yeast (1/4-1/2 packet) when bottling a beer that has been clearing for a while is, as yooper says, 'cheap insurance.'

you could take six or seven bottles, add a pinch of dry yeast (nottingham perhaps) to each, recap and put it somewhere 70+. after ten days, see if you are happy with the carbonation. repeat at two weeks. if so, enjoy those beers while you work on re-yeasting and recapping the others.

if it was me, i sure as hell wouldn't want to wait six months or whatever for it to carb up.
__________________
на здравје!
progmac is offline
 
Reply With Quote
Old 04-16-2013, 03:47 PM   #19
woknblues
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Albuquerque, New Mexico
Posts: 406
Liked 70 Times on 46 Posts
Likes Given: 52

Default

Quote:
Originally Posted by homebrewdad View Post
Also, do bear in mind that a 10.5% brew is possibly going to take a LONG time to carb up.
+1

I'd bet my last bottle of homebrew that you will be carbed up in a couple/few months.

Quote:
Originally Posted by HBngNOK View Post
If time doesn't work, another option might be to gently stir some lemon-lime soda in a 1 to 1 ratio into it for some kick-*** summer shandys.
I like the cut of your jib, sir!
__________________
Primary#1: BM's Loon Lake Smoked Porter
Primary#2: Farmhouse Saison Brett
Secondary#1-4: Empty
Keg#1: Nothing fancy Choc Stout w/ nibs
Keg#2: Graff
Keg#3-4: Empty
woknblues is offline
 
Reply With Quote
Old 04-16-2013, 06:20 PM   #20
BrotherBock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Minneapolis, Minnesota
Posts: 251
Liked 33 Times on 19 Posts
Likes Given: 27

Default

distill it


__________________
"If it wasn't for bad luck, I wouldn't have no luck at all" - R.L. Burnside
BrotherBock is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Flat bottled beer buzzbromp Beginners Beer Brewing Forum 6 11-24-2012 02:47 PM
Flat bottled beer HELP marcusbroadside General Beer Discussion 16 09-16-2012 08:50 AM
bottled beer going flat fast in glass HItransplant Bottling/Kegging 3 11-22-2010 03:04 AM
Flat Bottled Beer Danimal335 Fermentation & Yeast 10 12-14-2009 08:27 PM
Flat bottled beer kmlavoy Bottling/Kegging 2 03-07-2008 01:14 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS