Carbonation

[Kguer029]

Hello! I have a question about carbonation. I've done a few all extract batches, and 1 all grain batch, never successfully had carbonation in my final product. I've used the same method: Primary fermentation for 3-4 days in plastic pale, then transfered in the glass carboy for about 2 weeks, then bottled. I've tried carbonation tablets, corn sugar, cap bottles, ez-cap bottles, and nothing is working! My OG and FG is always in the range I am aiming for, so the sugar is good. Recently I switched over to Wyeast in hopes that this would improve it, but no luck. I'm about to make another batch (just a simple Pale Ale) in order to test out a new method for carbonation. Thoughts?

 

[kh54s10]

We need more information. What temperature and how long are you waiting with the bottle conditioning? Are you priming with the proper amount of sugar?

It takes about 3 weeks at about 70 degrees - longer for higher gravity beers. Then chill for a couple of days.

BTW moving your beers to secondary at 3-4 days it TOO SOON. Wait until you have final gravity THEN transfer. If you do a secondary at all.

 

[Temptd2]

How long are you waiting after bottling before you open the beer? Are you chilling the beer well (we like 2 days) before opening, so the CO2 can go into solution?

We bottle, put the bottles into a controlled temp bin at 72* for 3 weeks, then chill before opening, pour into a glass for serving. Has worked fine with only the rare exception for a bottle that wasn't capped well.

 

[Kguer029]

Thanks for replying. I ferment and condition at 70F. we use the proper amount of sugar according to the priming sugar calculator. Once it's in a bottle it normally sits at 70F for 1.5 weeks then we chill in the fridge.

 

[flars]

The above comments and;
Are you using a carbonation calculator like this one?
http://www.northernbrewer.com/priming-sugar-calculator/

 

[aiptasia]

For a five gallon batch: 3/4 cup dextrose sugar mixed with one cup of boiled water. Stir until it dissolves into a simple syrup. Add this cup of simple syrup to your bottling bucket and rack your beer onto it. Bottle or keg in the usual way. Let sit in the dark in a 70+ f. degree area for a full three weeks (four to six weeks for high gravity beers, 1.030+ FG). Chill in the fridge for 24 hours. Enjoy.

 

[kh54s10]

Thanks for replying. I ferment and condition at 70F. we use the proper amount of sugar according to the priming sugar calculator. Once it's in a bottle it normally sits at 70F for 1.5 weeks then we chill in the fridge.

Well here is your biggest problem. It just takes longer than 1.5 weeks.

 

[Temptd2]

Well here is your biggest problem. It just takes longer than 1.5 weeks.

Yep. Patience is a virtue when it comes to beer! Not my long suit either but I've learned over time that it does pay to just RDWHAHB (or store-bought if your home brew isn't ready!).