carbing problem

[sorefingers23]

ok so im having some carbonation problems, ive made a few batches of beer, all of which have been in bottles for atleast 5 weeks, some are standard bottles, some are swing tops, and all of them have very little carbonation.

i put 1 ounce of dextrose for each gallon of beer when bottling.

ive been trying to figure out what the problem is, and the only thing i can think of is, when i would rack from primary to secondary, and from secondary to bottling bucket, i would try to take as little trub from the bottom as possible, and now im thinking that there wasnt enough yeast to eat up all the priming sugar. is this even possible.

would it help if i was to take the botlles and gentlly shake them to mix up the yeast again??

 

[Revvy]

What temp are you sitting them at to carb them. And what graivity beers are you speaking of?

The 3 weeks at 70 degrees, that 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."

If a beer isn't carbed by "x number of weeks" you just have to give them ore time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.

Hopefully something in the blog will help......

 

[sorefingers23]

the beers that i have bottled are edworts hefeweizen, and an english brown ale, neither of which have a very high gravity, and my temperature is between 70 and 72