How long to carbonate?

[snakehipsbrodie]

Bottled my beer two weeks ago come Monday, used two tea spoons of caster sugar as advised for a 750ml bottle. Opened one last night and was still flat as a pancake. Had a slight amount of smoke coming out on opening.
How long should I wait before I open more?

 

[BigFloyd]

3 weeks at 70-75*F. If they are colder, put the bottles some place warmer.

Watch this the whole way through -

 

[snakehipsbrodie]

Ah man! 31 days!? I can't wait that long! Thanks for the info, guess I just need to play the waiting game.

 

[seabrew8]

2 weeks and zero carbonation? You have a problem.

 

[slym2none]

Also, higher-ABV beers can take longer to carbonate as well. Not sure where yours is on the scale, just FYI.

 

[masskrug]

Did you shake the bottles, or is all the sugar sitting on the bottom?

 

[jlinz]

People often say 2-3 weeks, but it doesn't work out that way for me. I cracked a Scottish 80 tonight I bottled a month ago and I would say it is getting close to being ready.

 

[snakehipsbrodie]

Sugar was sitting at the bottom so gave em all a shake. There was a hiss when opened and slight head but no fizz. Here's hoping.

 

[phil74501]

My last batch was a honey wheat beer. After about 2 to 3 weeks they weren't flat, but weren't well carbonated. So I just left them sitting. I popped one open last week...they've been sitting for a few months now...and it was much more carbonated. I know it's hard to resist the temptation, but you just have to have some will power.

 

[whoaru99]

Two weeks at room temp was usually plenty for my bottled brew. Had only one batch that was unusual, that was Waldo Lake Amber. I think it was the only batch I didn't stir the primed beer before bottling.

I keg now but the two heavy beers I've made so far, an aged RIS and a Wee Heavy, seemed to take longer to carb even on gas.

 

[slym2none]

People often say 2-3 weeks, but it doesn't work out that way for me. I cracked a Scottish 80 tonight I bottled a month ago and I would say it is getting close to being ready.

Are you keeping them around 70-75° F?

 

[jlinz]

Just measured temp. 68.1. I think people just have different ideas of "done". I dont like even a hint of greeness.

 

[slym2none]

Carbonation & conditioning are two different things.

Pardons if I didn't know you were talking about conditioning, I was assuming carbonation due to the thread's title.



Maltier beers definitely can go for longer conditioning times. When I made BM's Centennial Blonde, they were drinkable at 2 weeks, not green at all but the last ones I had at 5 weeks were definitely even better.

 

[jlinz]

Yeah, I guess, but who wants to drink a carbonated beer that's green?

 

[slym2none]

As I mentioned in my last post, I've had beers that were carbonated & not green at all at 2 weeks.

*shrug*

 

[jlinz]

Fair enough. As long as you are happy with it after two weeks, I have nothing to say about it. I guess Ive had that with wheat beers.

 

[snakehipsbrodie]

It's a coors light extract I've brewed so dark brown. Just looking for info on how long it takes to get bubbles in the amber nectar.