3 weeks conditioned and still no carbonation...
- Thread starter Zixxer10R
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Did you prime the batch? What temp did you keep it at? Bottles or keg?
RugerRedhawk
Well-Known Member
Does it make any pfft noise when you open it?
Sorry for the lack of information.
I primed the bottling bucket then racked the beer on top. The temps have been a constant 75-ish. Never dropped below 70 for sure.
I do get the typical hiss you would expect upon popping the top. Bubbles inside the beer when i pour it into a glass, it just doesn't have a carb'd bite when tasting.
I primed the bottling bucket then racked the beer on top. The temps have been a constant 75-ish. Never dropped below 70 for sure.
I do get the typical hiss you would expect upon popping the top. Bubbles inside the beer when i pour it into a glass, it just doesn't have a carb'd bite when tasting.
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Just wait. Give it time.
Geez, dont let Revvy geet a hold of this one...
Geez, dont let Revvy geet a hold of this one...
What kind of beer was it? You should have a carbonated beer after three weeks in the bottle. I assume we are talking about 12oz bottles.
RugerRedhawk
Well-Known Member
I'd just be patient at this piont, it sounds like it's carbing if you get the hiss.... maybe for whatever reason it's just taking a little longer.
Hang Glider
Beer Drinker
so, technically it IS carbonated. Perhaps not to style, perhaps not to your liking.
a little more info -
beer style?
volume (weight) of sugar?
Scruffy1207
Well-Known Member
Too little priming sugar? You didn't put your bottles straight into a fridge right?
It may be too little priming sugar possibly, however i did use the recipe amount (1 1/4 cup per 5 gallons). If that's the case then time would certainly fix the issue.
I have not refridgerated the beer as of yet.
On the thought of refridgeration, after this week is over would anyone advise me NOT to stick them in the fridge for 2 or 3 days? If i don't have the desired carbonation, it's my understanding that making them colder might actually hinder the yeast from producing more CO2...
3 weeks out of the fridge, put one (or two) in for a couple of days, then crack them open...you're losing all the co2 to the air if you don't chill them first...co2 is most soluble in cold liquids
if they seem carbonated, drink away!
if they seem carbonated, drink away!
Scruffy1207
Well-Known Member
Well when you throw it in the fridge it basically puts the yeast to sleep from my understanding, and it won't carb anymore, but it would help the beer to absorb the CO2. You are throwing them in the fridge 2-3 days before trying one right?
The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."
If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."
If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
z...what kind of bike you got? I just got the 06 R1 Special Edition about a month ago and absolutely love it.
As for brewing. I've never tried bottling, nor really been a fan of it. Keep an eye on craigslist & ebay, and you can get a good deal on a corny keg, regulator, and co2 tank. You could also get started with a picnic tap to save some dough.
Force carbonating is wonderful. Attach your line, turn the regulator to 8-10lbs, and in a week, you have some great beer ready to go
As for brewing. I've never tried bottling, nor really been a fan of it. Keep an eye on craigslist & ebay, and you can get a good deal on a corny keg, regulator, and co2 tank. You could also get started with a picnic tap to save some dough.
Force carbonating is wonderful. Attach your line, turn the regulator to 8-10lbs, and in a week, you have some great beer ready to go
That may be the ticket Scuffy. I have only tried them just out of the closet. I will stick one in the fridge and report back on Friday. I actually saw bubbles coming up from the bottom when i poured it on Sunday so i know it's working.
z...what kind of bike you got? I just got the 06 R1 Special Edition about a month ago and absolutely love it.
As for brewing. I've never tried bottling, nor really been a fan of it. Keep an eye on craigslist & ebay, and you can get a good deal on a corny keg, regulator, and co2 tank. You could also get started with a picnic tap to save some dough.
Force carbonating is wonderful. Attach your line, turn the regulator to 8-10lbs, and in a week, you have some great beer ready to go
Got a '06 ZX10R in green (the fastest color!!!)
I'm really interested in force carb'ing because i don't have to spend weeks carbonating in the bottle. I may check and see what craigslist has in store for me right now.
Scruffy1207
Well-Known Member
Excellent, let us know! Also if you could find the recipe I'd like to know. If not no big deal, I'm sure I'll eventually run across it.
LOL! Green..the fastest color....blahahahahaha
In this case...I think yellow/white/black is fastest (and the standard blue is a close second)
Of course...the new zed x 10 is pretty schweet too:
Just curious how critical the refrigeration portion of the process is. I am reporting back with my finding to tell you guys that i actually lost a bit of the hiss upon popping the refrigerated bottle. Then i noticed that it actually tasted less carbonated.
How critical is the cooling process to the actual carbonation. Obviously i will want to drink cold beer.
How critical is the cooling process to the actual carbonation. Obviously i will want to drink cold beer.
When the beer has fully generated all the co2 the cold will pull it into supsension. And that how a beer that gushes when warm doesn't when cold, because the cold absorbs the carbonation. So yeah your beer right now appears to lose carb when you chill it, because you haven't fully generated all the co2 yet. When the beer is fully carbed and you chill it, it will be fine.
That was some really good advice. Thanks Revvy! I'm fully aware i'm gonna have to wait another 3-6 weeks in room temps but now that i know fridging only for drinking purposes is correct i'll stop wasting green beers.
The watery flavor is also attributed to the green beer right?
It's attributed to under developed carbonation. Co2 lifts the flavors and gives them more roundness and the appearance of more body. Have you ever poured a fountain drink (like coke) at your favorite fast joint that wasn't carbed? It tasted watered down didn't it?
good example revvy. I've found that you never really know exactly what a brew will taste like till it's decided it's ready to drink.
good example revvy. I've found that you never really know exactly what a brew will taste like till it's decided it's ready to drink.
That's why to me it's a waste of time to sample early. I just never had gleaned anything substantive from that. Despite the rationalization that many new brewer say is for 'educational purposes' I find there's very little to be gleaned tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end. I don't buy budweiser because I don't like to taste "bad" beer. So why would I drink my own beer when it was "bad" especially since I know it's going to be delicious a few weeks later?
It's a great rationalization, and I hear it every time I make my assertion. But the thing to remember is that since every beer is different that 5 day old Ipa you may have decided to crack open is not going to taste anything like that 5 day old brown ale you opened early in your next batch. They're two different animals. There are so many tiny variations in things like ambient temp at fermentation and carbonation, pitch count phases of the moon, that even if you brewed your same batch again and cracked a bottle at the exact same early time on the previous batch, the beer, if you could remember how it tasted, more than likely wouldn't taste the same at that phase....Heck even in the same batch if you had grabbed a different bottle it may seem carbed or tasting differently at that point.
To me all you're doing is wasting a beer that will be excellent when your beer is ACTUALLY carbed and conditioned...
You not going to be able to "fix" anything in the bottle, it's the taste of the final product once it's MATURED" that you want to evaluate for future tweaking, NOT a bottle of green beer.
There's an old saying, the best beer in a batch is the last one...
But it's folk's beer after all.
Do whatever floats your boat. Taste the heck out of then, But, if you've read the 10,000 posts about this subject where a ton of brewers say, WAIT THREE WEEKS MINIMUM, just DON'T start a "My Beer is flat, or tastes like A$$, what's wrong?" thread about it if your beer isn't where you want it, if it's under 6 weeks or so......
Because more often than not, it taste like a$$ until it's ready, then it usually tastes great.
So if you taste it young, then don't judge it...expect it to be not what you want...because it's not ready yet.
