Carbonation issues

[KyleBeer]

I've brewed approximately 4 all grain batches ( always the same, very basic IPA). Everything seems great until it's time to open the bottles. Vey weak carbonation. I have read the usual solutions - proper amount of sugar ( added to each bottle last time), waited 3 weeks in fermenter and it's now been 4 weeks in bottles for this batch (other batches have gone longer with no better results). I've tried gently tipping the bottles to mix up the yeast. But every time" I crack the top" and it's just a weak gas release, and pour to see almost no foam. Usually after about 5-10 minutes some foam develops.
Any help would be greatly appreciated!

 

[Gnomebrewer]

Firstly, what temperature are you leaving the bottles at? It takes a lot longer to carbonate at cool temperatures.

The other issue may be bottle caps not sealing (a dodgy capper could be the culprit). There are a couple of things you could try with this -
1. Try a different capper.
2. After bottling, put a bottle or two in well-sealed plastic bags or balloons. If the bag/balloon expands, then gas is escaping.

How much sugar have you been using? Which yeast? What is the ABV?

 

[TexasDroughtBrewery]

I agree with everything Gnomebrewer said...some bottles don't really cap well I learned this the hard way myself. Also, the temp is important as well around...70 or so degrees.

 

[voodoo_donut]

Agree with all of the above. I would even go a little warmer for bottle conditioning about 75* but I live in Florida not Edmonton! Other things to consider as possible sources are fining your yeast away with gelatin(if applicable),soap residue on your drinking glasses killing the beers head, consider using carafoam, flaked barley,or similar for head retention. No foam must suck. Good luck with your next batch.

 

[KyleBeer]

Thanks for the replies. I have been keeping the beer warm, forgot to mention that ( between 70-75 F). I wonder if it could be the capper. I thought since the bottles had that tiny bit of carbonation they must be sealed but I will try the bag trick.

I use 3/4 cup corn sugar in 2 cups water as per John Palmer. Yeast is Nottingham Ale yeast (11 g). ABV Is a little over 5%.

 

[Gnomebrewer]

Thanks for the replies. I have been keeping the beer warm, forgot to mention that ( between 70-75 F). I wonder if it could be the capper. I thought since the bottles had that tiny bit of carbonation they must be sealed but I will try the bag trick.

I use 3/4 cup corn sugar in 2 cups water as per John Palmer. Yeast is Nottingham Ale yeast (11 g). ABV Is a little over 5%.

5gal batch?
That should be about the right amount. 3/4cup should weigh about 120g/4.5oz, which would give you about 2.5volumes of CO2. You should check the weight of your 3/4cup of corn sugar, just to make sure.

 

[flars]

The bottles are the type that take a pry off cap? Twist off cap bottles will not reliably seal.

 

[Northbank]

Other things to consider as possible sources are fining your yeast away with gelatin(if applicable),soap residue on your drinking glasses killing ....

Gelatin has not affected my ability to bottle condition at all and everything I have seen indicated that it simple doesn't.



What temperature is the beer when you bottle? Carbing 5 gallons to 2.5 at say 72f would need over 5oz of sugar, the 40f beer I'll bottle today will use maybe 3. I use a calculator to figure out how much priming sugar... over estimated on my last one because I based everything on five gallons, wound up bottling just over 4, so I think my IPA wound up at 2.7 and really seems perfect. Gonna try and repeat.

http://www.brewersfriend.com/beer-priming-calculator/

 

[KyleBeer]

The bottles are the type that take a pry off cap? Twist off cap bottles will not reliably seal.

Actually they are all twist off. I'll have to try with pry tops and see what happens. Thanks

 

[GilSwillBasementBrews]

Actually they are all twist off. I'll have to try with pry tops and see what happens. Thanks

Yup. Bets that's your problem there.

 

[Northbank]

Yup. Bets that's your problem there.

+1 -- When I first started I tried to cap one twist off bottle just to see how that went and that sucker stayed flat.

 

[voodoo_donut]

Gelatin has not affected my ability to bottle condition at all and everything I have seen indicated that it simple

Right you are. Actually I was thinking about isinglass in the wee small hours typing that. Have been recently reading the yeast book by Chris White and Jamil Zainasheff and isinglass is far more effective and _can_ reduce the available yeast to less than 100k/ ml. You need 1 million cells for robust bottle carbonation....

Disclaimer: I don't use the stuff and my beers are clear.

 

[TexasDroughtBrewery]

Ok, agree I would say thats your problem as well. Also note that not all of the pop offs are the best either...certain bottles just cap better than others once you start looking at their necks you lips you will start catching on. Usually in my exp the short stubby bottles work the best. Sierria Nevada bottles also work really well for me.