Hefe Carbonation

[Doog_Si_Reeb]

I brewed and bottled an American Wheat from AHS. I usually use corn sugar but didn't have any so I used 1.25 cups of Pale DME. The beer has been in the bottle for about six weeks and the carbonation is still pretty low. It's definitely not as carbonated as the typical wheat beers you would buy in the stores. Did I not use enough DME? I'm definitely going back to corn sugar for bottling. I had never had a carbonation problem before.

 

[cubbies]

What brand was the DME? From what I have read, people suggest 1.25c of DME to prime. However, I use 1c for pale ales and such, and even use .75 on my bitters, and my beers always carb perfectly in about 10 days. The only thing I can think of is the brand of DME. I use Muntons.

 

[homebrewer_99]

Munton's is the better DME.

Chances are your temps MAY have been too low...say under '70F.

Bring them up over 70 if you can for a week and give another one a try.

 

[Evan!]

My two recent wheat batches did the SAME EXACT THING. Lemme guess: you used laaglander DME, like I did.

Me, I just ordered a bunch of Munton's carb drops, and I'm gonna open each bottle and drop a few of them in there.

 

[DeathBrewer]

My two recent wheat batches did the SAME EXACT THING. Lemme guess: you used laaglander DME, like I did.

I wonder if I'm having the same problem. i should call my LHBS and see what brand they carry. all three of my batches that used the wheat DME are not fully carbed. They seem to be coming along after rousing the yeast a bit, but VERY slowly...

 

[DeathBrewer]

well, it's briess, evidently. hrmm...

 

[Doog_Si_Reeb]

Thanks for the replies.

The malt I am using is also Briess. The bottles are in a room that has been at about 75 degrees consistently for the past month, but still don't seem to be coming around.

Also, I did try swirling a few around to rouse the yeast, but I haven't noticed a difference yet.

The beers taste great, they're just not as bubbly as I am used to with wheat beers.

 

[Doog_Si_Reeb]

Out of curiosity, could this be a feature of the yeast? Since it is a wheat-specific yeast, does it convert less of the barley to CO2 compared to wheat?

Or does it matter what kind of sugar the yeast is using to carbonate?

Just a thought....