3rd beer......still low carb.....Bottles.

[Rossweiser]

Still a greenhorn, that much of which I'm well aware....

This is my third beer (Apricot wheat, summer ale, amber - in that order). All three have been meticulously controlled as far as sanitation and temperatures go. All three have also been very low on the carbonation side.

My first batch, when poured into a pint glass, would produce almost zero head when poured down the side, about 1/2" when dumped on the bottom of the glass.

Second, very very small head down the side, 1/2" poured onto the bottom.

Third, same.

All of them have a slight tingle/sparkle on the palate when you're drinking them. And all three taste remarkable. I just can't seem to do the carb right. I don't have access to my journal at the moment but on the first two I used priming sugar in accordance with the recipe directions and on the third (IAW the recipe) I used DME.

Time for all three was at least 3 weeks (and counting on the Amber).

Any advice? I've searched the thread but I can't seem to find something specific enough regarding something I have done or tried during the process.

Thanks!

 

[tootal]

I like using the sugar tablets on the market. We used them for quite a while with success. We keg now so haven't used any lately but I'd use them again if bottling. Here's an example:
http://www.amazon.com/dp/B007P5NHC6/?tag=skimlinks_replacement-20

I like the tablets better as the drops are too large sometimes on certain bottles.

 

[bigdaddybrew]

To find an issue you should post your procedure. Yeast type. How long did you ferment? Did you use a secondary? Cold crash? How clear at bottling? Type of sugar, amount, bottling technique. Bottles kept at what temp? How much yeast is on the bottom of each bottle? For a typical batch I ferment in the primary for 3 to 4 weeks, cold crash til very clear so I add a teaspoon of Munton's gold yeast in the bottle bucket with the 4oz of corn sugar that has been boiled in some water for a 4.5 gallons of beer from a5 gallon carboy (minus head space and trub). I stir gently, fill each bottle leaving about an inch of head space. Warm closet about 70f for 2 to 3 weeks minimum. I also fill one plastic pet bottle and use it's firmness to judge the carbonation level. The Munton's forms a firm trub so the bottles pour very clear. Even the bombers.

 

[treacheroustexan]

My first couples batches I followed the "boil water and mix the priming sugar in and dump it in and then siphon into the bottling bucket" and I had no carbonation. Not sure if I did that wrong some how? My most recent batch I added priming sugar straight to bottling bucket and mixed it in with a sanitized spoon and then bottled, and my carbonation was fantastic. Maybe just try different methods and see what you like better and see if you have any different results. Maybe I just got lucky this last time

 

[DarthCitra]

Ive heard good things about http://www.northernbrewer.com/shop/prime-dose-carbonation-tablets-200-count.html


I myself wont spend that much and just use the fizz drops, they seem to work fine. If you really want a nice carbonated brew just switch to kegging and carbing with co2

 

[Rossweiser]

I appreciate all the outside thought. Sometimes I just rack my brain for hours on end (all while drinking slightly carbed beer) trying to figure it out....

DarthCitra I will be able to move to kegging sometime in the future. As for right now I am in a 700 sq ft apartment with a wife, newborn baby girl, dog, and two cats. Not ideal I know, got the lease for too cheap and wasn't planning on a baby. Unfortunately I have plenty of funds for kegging, just no space, and a possible move coming up in several months (US Army).

 

[tootal]

First off, thanks for your service!

Secondly, I blame the cat hair!

 

[Paradingbull]

I often struggle with adequate carb when bottling. Couple of things that I have learned that are helpful: weigh out the priming sugar, don't trust that the 4 oz bag from the LBHS is right, it often is on the light side. Also, chill beers at least 3-4 days before drinking. It helps get the CO2 out of the headspace into the beer. Higher gravity beers tend to take longer to carb, also if you use bigger bottles (22 oz) they tend to take longer as well. Also, storing bottles at warmer temp (70-74F) will carb up faster than at cooler temps (66-70F). Give the beer some more time, it will likely get where you want.