Carbonation Issue

[JVAL21]

I bottled a Golden Belgian Strong Ale (12.66% ABV) back on April 4th. It has now been over 3 weeks and I opened one just to check how it was coming along and to my surprise it is flat. Tastes fine but very flat. I have brewed a bunch but I have never had this problem. I used 4 oz of priming sugar mixed in with 2 cups of water before I bottled. With such a high alcohol amount do you think I should wait longer? any input would be appreciated.

 

[thetrueceltsbrew]

I bottled a Golden Belgian Strong Ale (12.66% ABV) back on April 4th. It has now been over 3 weeks and I opened one just to check how it was coming along and to my surprise it is flat. Tastes fine but very flat. I have brewed a bunch but I have never had this problem. I used 4 oz of priming sugar mixed in with 2 cups of water before I bottled. With such a high alcohol amount do you think I should wait longer? any input would be appreciated.

You can wait longer, but I use a bottling yeast that handles higher abv without adding flavors.

 

[Jag75]

I bottled a Golden Belgian Strong Ale (12.66% ABV) back on April 4th. It has now been over 3 weeks and I opened one just to check how it was coming along and to my surprise it is flat. Tastes fine but very flat. I have brewed a bunch but I have never had this problem. I used 4 oz of priming sugar mixed in with 2 cups of water before I bottled. With such a high alcohol amount do you think I should wait longer? any input would be appreciated.

How much did you bottle. Ive done 5 gallon brews . Usually Ales and it calls for 5oz of priming sugar . I go 3-4 weeks and have had great results.

 

[JVAL21]

I made 5 gallons. I’m made this many times before and by 3 weeks it’s very carbonated.

 

[TGFV]

The yeast in this batch may be struggling with the high abv. I've had this happen several times with yeast I use regularly where for bottling it struggles (one Graff took 3 months to properly carbonate)

Or the sugar may not have been properly distributed. Some bottles may have gotten more or less sugars.

 

[kh54s10]

What is the temperature where the bottles are conditioning. I would expect longer and maybe the need for a more alcohol tolerant yeast. If it is under 65 degrees where you have your bottles it may take much longer.

 

[Toga]

Sometimes it just takes longer for high gravity brews to bottle carb. The colder they are the longer it will take. Be paitent.

 

[day_trippr]

One of the smartest tips I ever read was to include one 12 ounce plastic soda bottle in the mix on bottling day and use that to determine how the batch is carbonating. Give it a squeeze and once it becomes almost too hard to compress the batch should be ready.

Cuts down on "not there yet" pours...

Cheers!

 

[ScrewyBrewer]

I made 5 gallons. I’m made this many times before and by 3 weeks it’s very carbonated.

What's changed? Fermenting cooler this time? The yeast not healthy enough to carbonate the beer? Leaky bottle caps? Not too many other things I could think of.

 

[jturman35]

I myself have an Old Chub Clone which is at bottles at 65-70 for 3 weeks and flat. I’m guessing needs more time.

I think day_trippr has some golden advise for “not yet pours” no one likes flat beer!

 

[TGFV]

Flat beer is better than no beer....

Or you could just buy some if you're impatient I guess...

 

[jturman35]

Bottled on 4-4-18 and my beer is still flat. Stored beer at 68-75 degrees and been well over a month. Will these eventually carb with time?

 

[kh54s10]

Bottled on 4-4-18 and my beer is still flat. Stored beer at 68-75 degrees and been well over a month. Will these eventually carb with time?

We'll need a lot more information. Recipe, process, how long fermenting, batch size, amount of priming sugar, what kind, etc.

 

[jturman35]

Will start my own thread rather than detail OP. Sorry

 

[JVAL21]

One of the smartest tips I ever read was to include one 12 ounce plastic soda bottle in the mix on bottling day and use that to determine how the batch is carbonating. Give it a squeeze and once it becomes almost too hard to compress the batch should be ready.

Cuts down on "not there yet" pours...

Cheers!

thats a great idea

 

[Ninoid]

I think that carbonation temperature must be on high end for yeast (over 22'C for Ale).
My beers carbonate in bottles for less of week on 22 to 27'C and 6g/L table sugar. On last batch I use gelatin and 3g/L sugar and carbonation is not enough, but still is not flat.

 

[couchsending]

You didn’t add more yeast to a 12.6% beer? Yeah that’s why it’s not carbonated. Your primary yeast is toast.

2 grams CBC-1 or Champgne Yeast along with your sugar and she would have been carbed in two weeks probably.

 

[JVAL21]

You didn’t add more yeast to a 12.6% beer? Yeah that’s why it’s not carbonated. Your primary yeast is toast.

2 grams CBC-1 or Champgne Yeast along with your sugar and she would have been carbed in two weeks probably.

I am just baffled. I made a second one reaching 12.8% and that one had a bit more carbonation but still closer to flat. Also I made a honey brown ale about 6% and that one was about half way carbonated. I've researched and came up with either tired yeast or i didn't put enough priming sugar. I only used about 4oz. of priming sugar which is what I always use and never have any issues.