Bottling and carbonation

[RandyAB]

So I bottled my first batch which I had sitting in the carboy since the end of November (about 6 weeks) stored at room temp. Because of X-mas and stuff I didn't have time until then and I've read of people leaving their beer in the secondary for a month or so. I primed with glucose before bottling.

My question is: should there be active signs of fermentation in the bottle or is the process more subtle than that? I'm a bit afraid that all the yeast are dead since I don't really appreciate much activity.

BTW: I bottled 36hrs ago.

 

[Revvy]

There's really no such thing as "carbonation activity." There's really nothing to see worth concerning yourself with. And I just bottled a beer that was in primary for 5.5 months and carbed up fine, so really there's nothing to worry about.

Just remember;

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

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.

Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

 

[RandyAB]

Thanks Revvy. I was really referring to fermentation activity which carbonates the beer. I wasn't sure whether one should see activity similar to that of primary fermentation or not.

 

[Nurmey]

Revvy is correct, there is nothing to see. I've left beers for a year or so without adding yeast and they carbed just fine.

 

[RandyAB]

Thanks for the link as well