Best Carbonation Methods

[MBetz]

So this may belong in the newbie forum because that is deffinitly what I am but it also relates to bottling.

I did my first two batches with natural bottle carbonation and used batch priming but had fairly flat beer both times much to my chagrin.

My friends who started their first few batches also had the same trouble. What is the best way to get a good bubbly beer and what are the common pitfalls I may be encountering?

 

[Yooper]

I think the key is using the correct amount of priming sugar, and then keeping the bottles warm (70 degrees) for three weeks minimum until they carb up. I've had pretty good luck this way.

 

[Revvy]

Besides what Yooper said it is also important to remember that stored at 70 degrees it takes on average about 3 weeks for them to fully carb up and condition. It may take longer if the ambient temp is below 70...and some higher grav beers take longer. I have has stouts and porters take 6-8 weeks to come up to full carbonation.

As long as you used the right amount of priming sugar, all beers will carb up eventually. It just takes patience.

 

[homebrewer_99]

What they said...

Chances are, being a noob, you are too impatient and are not waiting until it's ready.

Fermentation and bottle conditioning are natural processes that cannot be altered...hence, my deduction...you are drinking them too early.

In the meantime...go froth and brew...

 

[Revvy]

What they said...

Chances are, being a noob, you are too impatient and are not waiting until it's ready.

Fermentation and bottle conditioning are natural processes that cannot be altered...hence, my deduction...you are drinking them too early.

In the meantime...go froth and brew...

If that is the case, then read this...https://www.homebrewtalk.com/558191-post101.html

 

[homebrewer_99]

If that is the case, then read this...https://www.homebrewtalk.com/558191-post101.html

I don't understand Revvy.

The article agreed with what I said...wait until it's done conditioing.

 

[Revvy]

I don't understand Revvy.

The article agreed with what I said...wait until it's done conditioing.

Actually I was agreeing with you, and suggesting to the OP, (not you,) that if indeed it was the case that HB99 (you, not the OP) was right and the n00bs (not you) aren't waiting long enough, then THEY (not you) should read my article.

Sorry if I cornfused YOU, my friend.

 

[homebrewer_99]

Actually I was agreeing with you, and suggesting to the OP, (not you,) that if indeed it was the case that HB99 (you, not the OP) was right and the n00bs (not you) aren't waiting long enough, then THEY (not you) should read my article.

Sorry if I cornfused YOU, my friend.

Yep, that's me...cornfused...DOH!!!

Dang, that's my 13,300th post...

 

[Revvy]

Yep, that's me...cornfused...DOH!!!

Dang, that's my 13,300th post...

Ahem....


Fightclub!!!!

hurryhurryhurryhurry before you have bad mojo and post again...you must doa fightclub thread!!!!

 

[MBetz]

Thanks for the help guys. The noobs need you.

 

[Revvy]

Thanks for the help guys. The noobs need you.

Just so you know..only two of us are "guys"...I'm one, and so is one of the other two people who posted on here...

But you'll have to figure out who the non-guy type brewer is...

 

[toxdoc49]

I see this thread is old, but I am wondering: one obviously speeds up the process by doing a direct carbonation of the batch vs bottle conditioning. And also this will require some more $$ for equipment. Besides the time advantage, are there any other advantages? I am considering moving away from bottle conditioning (I am impatient, yes) but I also am interested in maintaining quality of taste, etc. Thank you