Lag time on carbonation?

[johnhenryrolf]

Just a question...has anyone had experience with a longer ferment contributing to a lag in carbonation...curious; I have two beers that are almost identical other than one I fermented for a week, the other for two (both in primary). The shorter one carbed in a relatively short amount of time, the other seems a bit slow. Low gravity beers, both right in the 1.040 with F.G. at 1.003ish. Any insight would be helpful, thanks again!

 

[EPbrew]

Are you bottling or kegging?

 

[johnhenryrolf]

Bottling...fyi, I'm not concerned, just mind working 100 mph, wondering if there is difference in bottling as soon as the beer is ready, or if there would be an advantage to "aging" just a little bit in the fermenter?

 

[EPbrew]

I've only been brewing for a year but the main thing I've noticed is that my beers generally take 2-3 weeks to carb if the temperature in the room is low-mid 60s and as short as 6-7 days if the temp is closer to 70.

 

[tagillis]

I don't have any personal experience with your situation, but it makes sense to me that the younger one carbed faster. The yeast are younger and more likely to be in active fermentation mode than at 2 weeks. By 2 weeks, especially once nearing terminal gravity, most of the yeast has gone dormant and some have started to die. Less active yeast = less/slower carbonation.

 

[johnhenryrolf]

That was kind of my thinking too, but was just curious to see if any others had the same idea...I think the temperature thing plays a big role in it too.

 

[brewcat]

Not really, usually about the same depending on ABV. I don't think I noticed even with ones that have spent a month in the fermenter. Keep in mind that it is around two weeks before carbonation stabilizes through the beer (even with kegging). Although you may have enough before then, the carbonation hasn't completely balanced.

It's possible at one week the beer may not have completely been finished. Did you check FG for both before bottling? Other possible causes would be room temps, amount of priming sugar, how well the priming sugar was mixed.

Finally, an extra week gives the beer a little more time to mature and clear.

 

[johnhenryrolf]

I agree with all you're saying. F.G. on the one week batch was 1.003 for two days (I'm pretty sure it was done). The temp thing I mentioned is room temp of storage (should've been more specific). Anyway, I understand that more time makes a better beer, just curious on other's experiences, thanks. BTW drinking a "two week batch" right now, I must say it's pretty dreamy !)