Carb issues

[SouthernMissPKT]

Hey y'all,

I have a 3 gal batch of Irish Red bottle conditioning currently. I am 4 weeks into it and my carb levels are barely overy flat. This is the first time I used the Domino Dots, using 1 per bottle and 2 per bomber. Both sizes are at the same level of carb. I have ruled out my caps by testing different bottles each week. I used S-04 yeast for 2 week primary and no cold crash. I am wondering if too much yeast fell out. I can keep them conditioning hoping they will carb up but I could really use the bottles also.

Any tips, tricks, or advice is greatly appreciated. I would like to salvage this because even flat it tastes damn good. Thanks for all of y'alls help.

 

[doug293cz]

Four weeks from brew day, or four weeks from bottling day? It can take up to three weeks to complete carbonation at 70˚F, and even longer for "big" beers. At what temperature are you conditioning the bottles? Cooler temps will slow down carbonation.

You should have plenty of yeast for carbonation. Even if you had cold crashed, you would still have enough yeast.

Brew on

 

[neverfadeaway86]

Agreed with the post above, I myself use the domino dots and have had good success with them. I would imagine you may just need to get them somewhere warmer and give it more time I usually wait 2 weeks after priming

 

[SouthernMissPKT]

Four weeks from brew day, or four weeks from bottling day? It can take up to three weeks to complete carbonation at 70˚F, and even longer for "big" beers. At what temperature are you conditioning the bottles? Cooler temps will slow down carbonation.

You should have plenty of yeast for carbonation. Even if you had cold crashed, you would still have enough yeast.

Brew on

My apologies I should have clarified that. It's been 4 weeks from bottling day, and they are resting at room temp ~70°. Furthermore, the ABV is only 4.8% so nowhere near Big Beer levels.

 

[Elvis_on_Bass]

I've never used domino dots, do you have any sense for grams or oz of sugar per dot? There is still definitely enough yeast though, that isn't the issue. Usually you don't have to worry about that until at least 9 months or so (maybe even longer). You are probably looking at about 2g of sugar per bottle required.

Its a pain in the butt, but you can always pop the cap and add more sugar to the bottles and put on new caps. You just want to be very sanitary.

Usually beers are carbed within 1-2 weeks, you would have to decide when you've waited long enough.

 

[standpoint]

About 70°? I would check the actual temp. The difference between 68 to 72 I find is big for carb time.

No way you don't have enough yeast.

 

[doug293cz]

My apologies I should have clarified that. It's been 4 weeks from bottling day, and they are resting at room temp ~70°. Furthermore, the ABV is only 4.8% so nowhere near Big Beer levels.

In that case the only other idea I offer is that maybe your capper is not giving you an adequate crimp, and the carbonation is escaping because of that. Have you previously had good results with your capper? Has it been used enough that wear could have become an issue?

Brew on

 

[Brownalemikie]

In that case the only other idea I offer is that maybe your capper is not giving you an adequate crimp, and the carbonation is escaping because of that. Have you previously had good results with your capper? Has it been used enough that wear could have become an issue?

Brew on

Yep this....about 1 of 5 bottles were flat. Hence, I stopped using my wing capper and started using a Grifo bench capper about a month ago. No more flat beer. Btw, thanks to one if our members (Flars) I have been using Domino sugar cubes and they work great. Perfect carbonation and head retention.

 

[SouthernMissPKT]

In that case the only other idea I offer is that maybe your capper is not giving you an adequate crimp, and the carbonation is escaping because of that. Have you previously had good results with your capper? Has it been used enough that wear could have become an issue?

Brew on

I'm not saying it's impossible. However, the capper has only 60 bottles through it. I just got finished capping and conditioning a cider and all have carbed up perfectly, same for the other brews before this batch. But, I would think that some would be capped right and some not, however, so far, this entire batch is not carbed.

 

[neverfadeaway86]

I've never used domino dots, do you have any sense for grams or oz of sugar per dot? There is still definitely enough yeast though, that isn't the issue. Usually you don't have to worry about that until at least 9 months or so (maybe even longer). You are probably looking at about 2g of sugar per bottle required.

Its a pain in the butt, but you can always pop the cap and add more sugar to the bottles and put on new caps. You just want to be very sanitary.

Usually beers are carbed within 1-2 weeks, you would have to decide when you've waited long enough.

I believe one dot is roughly 2 grams per cube