ianhoopes
Active Member
I bottled a batch of aged porter about 2.5 weeks ago.
This beer is high gravity and was aged on bourbon-soaked oak, coffee and vanilla for about 3.5 months, give or take, before I bottled. I bottled with plain ol' corn sugar to the tune of about 2.5 volumes, and they've been sitting right around 70 degrees now.
I cracked a bottle last night and the hiss from the bottle was the saddest, wimpiest thing I have ever heard. The beer is totally flat. Tastes amazing, but flat. It would be so much better with more carbonation.
From what I've read, higher gravity beers will simply take longer to carbonate. Is this right? I don't want to go uncapping each beer and adding carb drops or sugar solution if that's not what I should do, but I'm not about to just let this beer be flat all its life. It's too good for that.
As always, thanks. I've been mostly RDWHAHB but I put a lot of time and work into this beer and I won't let it be a lost cause. Love this place.
This beer is high gravity and was aged on bourbon-soaked oak, coffee and vanilla for about 3.5 months, give or take, before I bottled. I bottled with plain ol' corn sugar to the tune of about 2.5 volumes, and they've been sitting right around 70 degrees now.
I cracked a bottle last night and the hiss from the bottle was the saddest, wimpiest thing I have ever heard. The beer is totally flat. Tastes amazing, but flat. It would be so much better with more carbonation.
From what I've read, higher gravity beers will simply take longer to carbonate. Is this right? I don't want to go uncapping each beer and adding carb drops or sugar solution if that's not what I should do, but I'm not about to just let this beer be flat all its life. It's too good for that.
As always, thanks. I've been mostly RDWHAHB but I put a lot of time and work into this beer and I won't let it be a lost cause. Love this place.