flat in the bottles

[bigbopper]

i bottled a 5 gal. batch and the first two i opened were properly carbed(brown bottles) the next four i popped were flat as a pancake(blue bottles).what is going on ?? is it possible at this point to transfer the rest of this batch to a keg,and if so what is the process ?half is in brown,the other half in blue.

 

[hoppymonkey]

sounds like you didnt mix the priming suagr well with the beer before bottling. I have had a few batches where 4-5 bottles were flat and the rest was fine. I;d try another one before you decide to risk that much oxygenation by dumping in a keg.

 

[Brewham]

I sit possible the seal on the blue bottles wasn't all that good? Are they a slightly different size or shape. Sounds strange that the browns are OK but the blues are not.

 

[bigbopper]

the blues came from midwest supply fre with purchase of two extract kits,they do look slightly smaller (thickness of where the cap would grab)than other bottles

 

[Revvy]

how long has it been in the bottles and at what temp are you storing them? And what's the gravity? If you move them to a keg you'll risk oxydizaing them.

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

 

[bigbopper]

how long has it been in the bottles and at what temp are you storing them? And what's the gravity? If you move them to a keg you'll risk oxydizaing them.

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

in the bottles at 75 deg. for about a month,avg. gravity beer,bavarian wheat,maybe the priming suger didnt mix well enough,i.d.k.