Bottle conditioning after gelatin fining

[z-bob]

I just opened a bottle of the cream ale I bottled a week ago. I didn't expect it to be ready yet, but I was surprised that it was still totally flat. I fermented 2 weeks with K-97 (German ale yeast), added gelatin but did not cold crash it, then bottled as usual a week later.

I've used gelatin on a sparkling wine before and that took forever to carbonate.

I know there's still yeast in there because I see a little sediment forming in some of the bottles. Is it normal to take a long time to carbonate when you use gelatin?

I added gelatin once at bottling time and that was a mess; the beer carbed just fine but there was a lot of nasty chunky sediment in the bottles. You had to pour carefully to avoid it.

 

[arctic78]

It takes longer to carbonate if you have fined with gelatin .

There is heaps of good info on here about this just do a search and you should get all of the answers you need.

 

[Revvy]

The fact that you opened a beer, ANY beer after one week is the problem, not that you fined it.. Read THIS, and repeat after me, "I will not waste my beers by opening them after only a week. I will NOT declare a problem if I DO open my beer after only a week, the yeast are in charge, NOT ME. 3 weeks at 70, 3 weeks at 70, 3weeks at 70."

Walk away for a couple more weeks.

 

[z-bob]

Thanks, I needed that. (where's the *slap* emoji?) I usually open one at 1 week, 2 weeks, etc. The best beer I've ever made, I thought sucked at 2 weeks when I thought it was finished but obviously wasn't.

So I didn't expect it to be ready, it just surprised me that it was totally flat -- and tasted kinda weird but not bad

 

[z-bob]

I drank another one Sunday. (for Science!) The beer is still a little under-carbed but it's getting there. The weirdness is gone, and the hops are starting to emerge. The beer's gonna be awesome in another week.

I should not have opened that first one, but maybe it taught me a lesson.