Carbonation Question - Bottling

[Will_the-new-brewer]

I recently brewed a belgian tripel and at first look it seems fine. When I taste it, it seems just a little weak and dissipates to worse over time. For instance, when I am having a beer at the end of the day browsing HomeBrewTalk Forums, there will be no carbonation left by time I get to the bottom of the glass. I've used the same method every time for bottling--4oz of dextrose in boiling water and mix with wort (doesn't seem to happen on other beers).

Thoughts?

 

[RPh_Guy]

Needs more time.

Tripels are higher ABV than other beers and alcohol is toxic.
Tripels are more nutrient deficient than other beers because of added sugar.
Tripels ferment at a higher temperature than other beers (generally) and therefore have less residual carbonation at bottling time.

Make sure the conditioning temperature is high enough.

Also consider using a priming sugar calculator. I just brewed a tripel and I'll probably carbonate to 3.1 or 3.2 volumes.

Cheers

 

[Will_the-new-brewer]

It's been bottled for at least a month.

What temp do you recommend for Tripel?

 

[RPh_Guy]

I'd condition at the top of the temp range of the yeast plus a couple degrees.
Once it's warm enough, gently invert the bottles a couple times to rouse the yeast. You can do this daily for a few days.
Give it another 2-4 weeks to finish.

Hopefully that works. Not much else you could do short of opening the bottles. Good luck!

I added a fair amount of yeast nutrient to mine to avoid stalling.

 

[davidabcd]

Good advice @RPh_Guy.
My Tripels come in around 9.3% ABV and I've made them numerous times. I use 1.2 cups of priming sugar and I've been throwing in yeast nutrients.
Luckily, mine carbonate like a son of a gun and quickly. I know they shouldn't based on logical information but they do. My Quads follow the above by RPh Guy though.
I condition at 70-72 F and by the end of a week they're good. Of course, they need plenty of time to get where they should flavor-wise.
1.2 C is a lot of priming sugar and I know weight/volume measurement is a thing.
Just to cover bases, here's an edit: With high ABVs I use two packs of the appropriate style dry yeast. I ferment for three weeks only in the primary.

 

[kh54s10]

As far as taste I would give the Belgian at least another month, probably three before deciding whether it is where it should be. Big beers just take longer.

How big a batch? For 5 gallons this calculator suggests about 6.6 ounces. https://www.northernbrewer.com/pages/priming-sugar-calculator

 

[Will_the-new-brewer]

I'd condition at the top of the temp range of the yeast plus a couple degrees.

You just made me look and I think I am over my temp range. Will have to figure that one out. I use a fridge for fermentation, but my house doesn't stay a consistent temp for bottling...occasionally gets above temp range (during day when not home).

 

[homebrewer_99]

You just made me look and I think I am over my temp range. Will have to figure that one out. I use a fridge for fermentation, but my house doesn't stay a consistent temp for bottling...occasionally gets above temp range (during day when not home).

Home temperature swings is the main reason why many HBers ferment and bottle condition in smaller spaces like a closet or unused bathroom.

 

[kh54s10]

IMO, bottle conditioning temperature is not that critical. There is so little fermentation happening it is not the same as primary fermentation. I just go with room temperature which is pretty constant here at 75 degrees in the AC. When up north I used my basement which was pretty constant around 70 degrees. (heated in the winter). Sometimes it would go near 80 in the summer. I never had any problems.

 

[Will_the-new-brewer]

I have a split a/c house so I only use the a/c in the room that I am in. That means my bedrooms gets hot (78-82) during the day, but colder low 70s at night. If I pick a room I dont use...it will stay near 82-85.

From what I am reading here...these temps I am using arent effecting my carbonation. I think I will use some processes I learned here on my next Tripel.