Bottling/Carb issues

[BradTheGeek]

My last two batches have been very lackluster in carbonation. The first one was evenly undercarbed, and my gut says that it was the high ABV, (~10.5) and the beastly yeaties (S-05) just could not do much more.

The last batch was hit or mis. About one in five was decently carbed. It was a scotch ale, and not as high an initial grav (nor as low an FG). Total ABV was ~7, yeast was Danstar Nottingham. When I bottled I added my priming solution to the bottling bucket first, so that it could mix in well, so I do not think that was the issue. The amount of yeast in the bottles (god or bad) appeared about the same, so most of the yeast there was additional settling from earlier fermentation -or- they all fermented the same in the bottles, but they were not sealed well.

I have a Red IPA I am bottling later today that I want to carb right this time! To that end, I am using a different capper, plus I have some grolsch and swingtop kombucha bottles with fresh gaskets that I will use for some of the beer.

Any other ideas to make sure this one comes out okay? This beer and my next two or three will be going to an event this fall, so durnit I want them good!

 

[Kevin79]

How long are you conditioning for and at what temp? How long are your beers in the fridge until you drink them?

 

[BradTheGeek]

The earlier bath mentioned was 3-4 weeks conditioning, and very little fridge time. IT was a rush job. The scotch ale I started popping bottles at 4-5 weeks, but let some sit for 2-3 months. Still no love.

This batch I am working on now, I will have some space in my ferm chamber for a while, so I can lock it at 72 (my house is not air conditioned, so out side the ferm chamber fluctuates wildly. After a week or two I will be clearing it out for my next batch though. Normal house temps are 70-80, but can get much higher on a really hot day.

 

[Kevin79]

The earlier bath mentioned was 3-4 weeks conditioning, and very little fridge time. IT was a rush job. The scotch ale I started popping bottles at 4-5 weeks, but let some sit for 2-3 months. Still no love.

This batch I am working on now, I will have some space in my ferm chamber for a while, so I can lock it at 72 (my house is not air conditioned, so out side the ferm chamber fluctuates wildly. After a week or two I will be clearing it out for my next batch though. Normal house temps are 70-80, but can get much higher on a really hot day.

It's hard to pinpoint your exact problem. It seems like your batches may have failed to carb properly for separate reasons.

Here are some things to make sure you are doing.

1. Ensure you are using the correct amount of priming sugar for your batch size and style of beer.

2. Ensure your priming sugar solution is evenly distributed in your beer before bottling. (I am one of those people who GENTLY stir in their priming sugar using my brewing spoon to do a slow, short stir from the bottom of the bottling bucket to the top with no splashing)

3. Condition your bottles for 2 to 3 weeks (or more) at 70+ degrees. Most yeast need to be warmed up a bit to wake up again in the bottle. 80 degrees is too high though.

4. Next ensure that your beer has been in the fridge at least two weeks. A lot of CO2 gets trapped in the neck of the bottle and does not go into your beer. Time in the fridge ensures the CO2 gets absorbed back into the beer.

5. When you got to bottle, Fill up one PET bottle (or even a plastic soda bottle) with beer and cap tightly. You can use the bottle as a means to judge if your batch is carbonating without having open a glass bottle and wasting it. If the plastic bottle is firm when you squeeze it, carbonation is happening.

Hope this helps!

 

[BradTheGeek]

It does indeed. The soda bottle idea especially. Thanks.

 

[GHBWNY]

I have a Red IPA I am bottling later today that I want to carb right this time! To that end, I am using a different capper, plus I have some grolsch and swingtop kombucha bottles with fresh gaskets that I will use for some of the beer.

+ this. Inconsistent levels of carb in the same batch of bottles sounds to me like a capping issue. Let us know how the new capper/Grolsch tops work out. Good luck!

 

[Black Island Brewer]

You might also check the fill level in the bottles. Over filled bottles may take longer to carbonate or barely carbonate.

 

[BradTheGeek]

Well, I got it bottled. It came out very red!

 

[hottpeper13]

Are you boiling the caps? I put a pyrex 4 cup measure filled 2 cups in microwave for 3 min. and then put caps in there, they should not be boiled. I also had an uneven carbing issue and was reluctant to stir so I upgraded to the 1/2" siphon, it keeps swirling until done.

 

[BradTheGeek]

Not boiling caps. I soak in starsan solution, sames as my bottles.

 

[pdietert]

I have had problems with bottle conditioning bigger beers (I rarely bottle condition any more), some even taking months to fully carbonate. Even high ABV tolerant yeast tend to be very slow in these environments. If you have any of the original one (the beer with S-05) or the Scotch ale, you might try rousing the yeast in the bottle (warm up if necessary) by inverting and swirling a bit.

 

[BradTheGeek]

Well here is the first pour. I am not sure I like the taste.. it seems off. Perhaps a bit metallic or chemically. It is still only 2.5 weeks in the bottle so hopefully aging can help it.

It is carbing up. Still has a bit to go though.