hellbender
Well-Known Member
Been in bottles at room temp for about 5 weeks. Same technique used as in dozens of prior batches. What now?
Been in bottles at room temp for about 5 weeks. Same technique used as in dozens of prior batches. What now?
No way I forgot the sugar. I can see very little (if any) sediment, but my vision is fairly poor. Pisses me off. Put 8 weeks into this and it's not drinkable.
Is there any "pffft" when you open the bottles? Any CO2 at all? A little cloud that rises when you open the bottle?
What's your ambient room temp?
The problem is determining which is the problem....Tired yeast, or not enough food....
Is there any "pffft" when you open the bottles? Any CO2 at all? A little cloud that rises when you open the bottle?
Is this a recipe you've done before where you know what it is supposed to taste like? If it is, is it a little sweeter than past batches (maybe meaning that the priming sugar didn't get eaten by the yeast?)
After bottling beer was stored at 72-74 F.
No sound when opening bottle.
Never used the recipe before. Beer tastes good (more's the shame)
Feel like dumping it into a keg and force-carbing. Is oxygenation a big issue if consumed quickly?
If so what would that say - just hang with it longer?? (that is my 6 week problem with my porter).
After bottling beer was stored at 72-74 F.
No sound when opening bottle.
Never used the recipe before. Beer tastes good (more's the shame)
Feel like dumping it into a keg and force-carbing. Is oxygenation a big issue if consumed quickly?
In this case, yes, I think so. If it's carbing, but slowly, I think it'll work out for you. Just follow Revvy's advice on this one, and I think it'll be fine.
Hmmm. If you purged the keg with co2, and ever so gently poured the bottles in (with your arm stuck in there as to not splash, and gently tipped it against the side of the keg, so it ran gently down without splashing), or very gently poured it into a bottling bucket and then gently put it into your keg, MAYBE it wouldn't be too badly aerated.
I'd still consider adding a tiny, tiny bit of yeast to each bottle and recapping. Then, if that didn't work, try the kegging as a last resort.
Thanks to all for the ideas. I think I am going to continue to wait . . . .perhaps a month and then give it a try. As much as I loke to experiment, I have found that procrastination can often be a very effective approach. If that doesn't help then it will get more interesting.
Keep us posted...Re-post in here. That way any n00bs searching for carb problems will come along, find this thread and see that everything came out OK...Then they won't worry or try to fix something that isn't broken.
Popped one today and heard a very satisfying Pfffft! The beer was great with a creamy, very persistent head and well-defined lacing. Lesson learned? Sometimes it takes 8 friggin weeks to bottler-carb even at appropriate temperatures. Besides occassionally opening one and cussing all I did was agitate the bottles at about 5 weeks. I am really going to enjoy these after all they have put me through.
Toldja so!!!
Now I hope you brewed since then...gotta get your pipeline loaded.
Enjoy!
You guys and your "patience is a virtue" BS. I WANT BEER NOW DAMMIT!
You guys and your "patience is a virtue" BS. I WANT BEER NOW DAMMIT!
Go out and buy some then
(That's what I do during gaps in my pipeline. Don't think that just becasue you brew your own you buy any less....it's called "researching a new style for my next batch.")
You know I am actually buying more beer now that I have my first batch on the way. I'm also being more discerning (not just looking for non-screw caps with easily removable label ), pouring into a glass rather than swigging from the bottle (really makes a big difference), considering what I like in the flavor of each brew. The research is real hard work but someone has to do it!
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