low carb

[monk420]

only the 2nd time i bottled i mostly keg. used 2/3 cup priming sugar for a 5g batch. Both times my carbonation was low. Any thing i can do to fix it besidses next time i bottle just add some more sugar? it's only been 2weeks since i bottled them

 

[Haputanlas]

How long did you wait to test the carb levels? The carbonation can seem low for as long as a month. It can even take longer if you are brewing a really really large beer.

What is the beer you are planning on carbonating?

 

[neovox]

What temperature are you storing the bottles at when carbbing and for how long? If you're storing them in a cold cellar the yeast may not be staying active enough to carb the beer up properly. I've had that issue in my basement in the winter months.

 

[monk420]

i store them in my basement at about 60 deg. it's a A Belgian strong dark ale brewed in the Trappist fashion. A very dangerous beer that seems lighter than its (approximately) 9% abv would suggest.

 

[theonetrueruss]

In addition to what the others are going into, I recommend weighing the sugar instead of measuring by volume. I don't trust volume measurements for biochemistry.

 

[neovox]

At 60 degrees it's going to take longer than it would at say 70 degrees. Try moving it to a warmer area of the house for a week or 2. As thonetrueruss said, it is a good idea to go by weight rather than volume when measuring the sugar. You can also try a calculator like this one that will take temperature in to account when calculating your sugar requirements.

 

[IceFisherChris]

I use 1 cup of priming sugar (loose, not packed) and my scale says its 5 ounces.
All of my beers are carbonated by 2 weeks but you might want to wait a little longer, especially if they are sitting below 65 degrees. I truly think you need more priming sugar. If you have a scale then use that to measure 5 ounces of corn sugar, otherwise i find 1 loose cup to be perfect.