Hi all,
I bring this thread to you having read a decent amount of others regarding bottle conditioning after cold crashing. I've read about the debate of using the fermentation temp vs the temp at time of bottling to calculate the amount of priming sugar, etc. I wanted to run this scenario by you to see what might have went wrong here.
I brewed a double IPA (9%). It came out perfect. But its been 4 weeks in bottles and no carbonation. Very disappointing because taste, color, and aroma all came out to where I wanted them to be. Ill give you the run down of what I did and maybe you can help diagnose.
The brew fermented around 73 degrees, which is the temp i used to calculate the amount of priming sugar. Since I had about 4.3 gallons going into bottles, that called for approx 4.2 oz of priming sugar to get to about 2.4 volumes of co2 in the beer. I fermented in primary, racked to a secondary where I dry hopped, racked a 3rd time (trying to clarify it) where I cold crashed and then racked to the bottling bucket on top of the priming sugar to bottle. I let the bottles sit in about 74-75 degree temps for 2 weeks and then in the fridge for 2 weeks. I tested one a week ago and no carbonation. I flipped all the bottles upside down for a couple days and then back over (all while in the fridge) to try and get some yeast back in suspension and still nothing.
I have some suspicions, but what do you think went wrong here? Were the volumes of co2 too low for a 9% beer? Did I rack it too many times and remove too much yeast to mix with the priming sugar? Especially with cold crashing? Did I just not leave it conditioning at warmer temps for long enough? I havent really done much bottle conditioning since I started cold crashing.
Anyway, I appreciate the feedback. Hope I can avoid this in the future.
I bring this thread to you having read a decent amount of others regarding bottle conditioning after cold crashing. I've read about the debate of using the fermentation temp vs the temp at time of bottling to calculate the amount of priming sugar, etc. I wanted to run this scenario by you to see what might have went wrong here.
I brewed a double IPA (9%). It came out perfect. But its been 4 weeks in bottles and no carbonation. Very disappointing because taste, color, and aroma all came out to where I wanted them to be. Ill give you the run down of what I did and maybe you can help diagnose.
The brew fermented around 73 degrees, which is the temp i used to calculate the amount of priming sugar. Since I had about 4.3 gallons going into bottles, that called for approx 4.2 oz of priming sugar to get to about 2.4 volumes of co2 in the beer. I fermented in primary, racked to a secondary where I dry hopped, racked a 3rd time (trying to clarify it) where I cold crashed and then racked to the bottling bucket on top of the priming sugar to bottle. I let the bottles sit in about 74-75 degree temps for 2 weeks and then in the fridge for 2 weeks. I tested one a week ago and no carbonation. I flipped all the bottles upside down for a couple days and then back over (all while in the fridge) to try and get some yeast back in suspension and still nothing.
I have some suspicions, but what do you think went wrong here? Were the volumes of co2 too low for a 9% beer? Did I rack it too many times and remove too much yeast to mix with the priming sugar? Especially with cold crashing? Did I just not leave it conditioning at warmer temps for long enough? I havent really done much bottle conditioning since I started cold crashing.
Anyway, I appreciate the feedback. Hope I can avoid this in the future.