PackerfaninSanDiego
Member
Is it because I'm leaving it in the carboy too long? Recipe calls for 2 weeks,,,,,,but I have gone two weeks then 1 week 2nd fermentation on one batch and another just 3 weeks straight before bottling on another batch.
How long have they been in the bottles. What size bottles, what's the gravity of the beer, what temp are you carbing them at? And did you add priming sugar?
There are NO real bottling problems, only patience ones. And length of time in primary does NOT inhibit carbonation.
The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers in 12 ounce bottles, to carbonate and condition. Higher grav beers take longer. Beers in bigger bottles that take longer. Beers below 70 degrees take longer.
Temp and gravity are the two most important factors as to how long it will take.
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.
And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."
Carbonation is actually foolproof, you add sugar, the yeast eats it and farts co2 which carbs the beer. It's not a complex system, and there's very little that can go wrong...It just takes time.....
There really is no other answer than patience, because there really isn't a problem. It really is a simply and fool proof process. The problem arises that we try to govern the behavior based on our timeframe, and not the yeast's. They don't read calendars or instruction sheets, they just do their own thing in however long it takes them.
I've been doing this for years, and bottled nearly a thousand gallons of beer, and have never had one that didn't carb eventually. And I don't do anything special to them at bottling day, that isn't explained in my bottling sticky. You just gotta wait.
Beer_Eugenics said:Revvy, have you kept track of how many times you have copied and pasted this? It has to be over 50
Can beer be left in the carboy too long? Won't yeast die if there is nothing to eat? A couple of reasons why I am going to dump my raspberry wheat is because I need the bottles.....Coffee Porter is due to be bottled this weekend. I'm going with my HBS recipe recommendations,,,,,,2 weeks fermentation.
Unfortunately local homebrew shops give a lot of bad advice on time to leave in fermenter....for whatever reason....maybe so you go through more batches quicker and buy more ingredients quicker (call me a cinic)....trust this forum when we tell you go longer....3 weeks is usually my minimum in fermenter.
Ur carb "problem" is surely related to Revvy's post in some way.....just be patient.
Also, you need keep the beer in the fridge for a period of time to allow the Co2 in the airspace to be absorbed in beer (i try to do a week min for mine)
Agreed - but don't fridge the beer until it's done the three weeks at 70 degrees.
Revvy,,,guess I don't have patience like most of you. I was going to dump it, but yes I have read and heeded to the info. Maybe the bottles were too cold for carbing.
Revvy,,,guess I don't have patience like most of you. I was going to dump it, but yes I have read and heeded to the info. Maybe the bottles were too cold for carbing.
I say this with no malice at all, I just think that you're not going to enjoy this going forward if waiting is this hard for you.
Why do you keep coming up with all these cocakmamie "theories?" "My beer was in primary too long" "My bottles are too cold?" Why can't you grasp this SIMPLE concept. We're not making coolaid, we don't just stir a bunch of ingredients together and it's drinkable. We're making something that relies on living micro-organisms to do their job. And that job takes time.
I'm at a loss to understand that just because you "don't have patience like the rest of us" you STILL can't grasp that regardless of whether you have the patience or not....You STILL have no control over the process.
No matter how much we may wish for things, it doesn't mean we're going to get them. I've been wishing for twin Irish Redheads to show up at my door in raincoats,stockings and garters, and nothing else for the last 30 years, ready to do whatever my filthy little mind can dream up, and it hasn't happened.....And it probably never will.
We all want things we can't have....We ALL want out beer magically carbed. But the truth is, that if we consider "dumping" all our beers because we open them early and they're not carbed, then we might as well just go out and buy beer.
*shrug*
.... tings are starting to get better.
Guess you don't know the history. I've been waiting atmost 8 weeks for it to carb. After moving the beer to a warmer place in my home, tings are starting to get better.
Can beer be left in the carboy too long? Won't yeast die if there is nothing to eat? A couple of reasons why I am going to dump my raspberry wheat is because I need the bottles.....Coffee Porter is due to be bottled this weekend. I'm going with my HBS recipe recommendations,,,,,,2 weeks fermentation.
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