Little Carbonation

[Ty1erC]

I’ve been brewing for about a year now, and I’d like to no longer consider myself a beginner, however I’ve found myself in a state of confusion once again with my current brew. I made an IIPA about 2 months ago with an OG of 1.092. After about three weeks, the thing only finished at about 1.030. I went ahead and bottled it. There was so much sediment, that I only ended up with 4 gallons of beer. Using the following formula, I calculated that 3.6oz of corn sugar was needed to prime:

4.5oz/5gal = x/4gal, x = 3.6oz

The bottles have been conditioning for over a month, and they have barely any carbonation. Is there a flaw in what I did there? I was thinking about adding some more sugar to each bottle and recapping. Any suggestions?

Thanks.

 

[paraordnance]

I’ve been brewing for about a year now, and I’d like to no longer consider myself a beginner, however I’ve found myself in a state of confusion once again with my current brew. I made an IIPA about 2 months ago with an OG of 1.092. After about three weeks, the thing only finished at about 1.030. I went ahead and bottled it. There was so much sediment, that I only ended up with 4 gallons of beer. Using the following formula, I calculated that 3.6oz of corn sugar was needed to prime:

4.5oz/5gal = x/4gal, x = 3.6oz

The bottles have been conditioning for over a month, and they have barely any carbonation. Is there a flaw in what I did there? I was thinking about adding some more sugar to each bottle and recapping. Any suggestions?

Thanks.

I would leave it alone for another month. Its not ready yet

 

[LizardBrew83]

What temp are they being kept at?

 

[Ty1erC]

What temp are they being kept at?

They were in the cellar (about 60 degrees) for 3 weeks, and they've spent a week upstairs (about 70 degrees).

 

[LizardBrew83]

Yeah keep it upstairs and try it another few weeks. You can even turn each bottle upside down for a minute or so to get the yeast back in suspension. You probably just have lazy yeast.

 

[Ty1erC]

Yeah keep it upstairs and try it another few weeks. You can even turn each bottle upside down for a minute or so to get the yeast back in suspension. You probably just have lazy yeast.

I've never had something take longer than 2 weeks to carb up before, but I've also never brewed a beer this big before. I'll try to develop some more patience. Thanks.

 

[mlg5039]

High gravity beers like this one will need more time to Carb and condition.

Let it set upstairs for a few more weeks, maybe even a month. Then refridgerate a few for 3 days minimum and try them.