So I bottled a saison about 2 weeks ago and it's still not carbed. I put the priming sugar in and everything went just how I usually bottle. This is the first time it has ever happened. Bottles are conditioning just like my others do. I'm stumped! Any one got some suggestions? Thanks!
Carbing problems
- Thread starter jjackel53
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Any hiss at all when you open one?
Wait longer, put them in a warmer, 70-75 degree room, and see what happens in a couple of weeks before worrying. Beers can take longer than expected to carbonate. Bigger beers take longer, generally.
Wait longer, put them in a warmer, 70-75 degree room, and see what happens in a couple of weeks before worrying. Beers can take longer than expected to carbonate. Bigger beers take longer, generally.
So it is carbonating, just slowly.
Patience will pay off.
Check some of the threads at the bottom of the page for more information on similar problems.
You could also try to shake the bottles up once in a while to keep yeast suspended and in contact with sugar to ferment for carbonation.
Patience will pay off.
Check some of the threads at the bottom of the page for more information on similar problems.
You could also try to shake the bottles up once in a while to keep yeast suspended and in contact with sugar to ferment for carbonation.
Put it in a warmer room or closet and do not touch it for a couple more weeks. The higher the abv the longer it will take to carb. It can take 30 days or more depending on temp and amount of yeast in suspension when you bottled it.
For your next batch, include one 12 ounce soda bottle.
Keep it with the others, and use it to "squeeze test" the carbonation level.
When it feels like squeezing a bowling pin it's done...
Cheers!
