Simple kit IPA has been in bottles for 2 weeks and almost no co2 when I drank the first one tonight. I know people say 3 weeks but I don't see it making much difference
Very disappointed.
12 million threads, huh?
OG was 1.049 and FG was 1.005
Primary for 2 weeks, had to go out of town so secondary for 2. SG was stable before racking to secondary. Boiled 2 cups of water and 3/4 cup corn sugar. Cooled and put in bottom of bottling bucket. Racked into bucket allowing the liquid to swirl while filling.
Seems standard to me based off of what I've read. I rechecked the sugar I needed and it appears correct, though it was volume measured, not weight.
There was some co2 in the bottle as I heard a slight hiss as I popped the top, and saw a tiny bit of bubbles rising up in the glass. So now my question is about the yeast. Do yeast reproduce while they're active? Meaning, if I didn't rack that much yeast into secondary, will what was there reproduce during bottle carbing with the addition of something for them to eat? Either way there is yeast in the bottles so they'll eventually carb.
The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.
The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.
...The reason I said 1 more week won't make much difference is because they've sat for 2 weeks now. I am assuming 1 more week would only give 50% more carb. 50% more of not much is still not much.
If it is still soft, then you know it's not ready, when it gets to the point where you can't squeeze it hardly, then you know there is carbonation.
Not really. When the plastic bottle is hard to the squeeze, it means that there's sufficient pressure inside to make it feel that way. I've seen it happen in less than a week, but that beer was still a long way from being ready for prime time.
Really, to be safe, just wait 4 weeks (unless it's high grav, then wait 6-8). Throw a couple in the fridge for a few days and check. There's nothing difficult about it, it just takes time, you're talking about a tiny amount of tired yeast working through sugar in a pressurized environment, they'll get the job done when they get it done.
And in my opinion, if you want to try one after a week or 2, go ahead and put it in the fridge. If it's flat, it's flat, I still drink it and have a ton left.
But you don't start a thread thinking something's wrong, do you?
But me, I'd much rather drink 2 entire cases of perfectly carbed and conditioned beer, than some beer that's great and some that is so-so because I'm just impatient. I don't consider 2 cases a ton of beer myself.
*shrug*
I drink 3-4 beers on a given week, so 2 cases *is* a ton for me... but I'd still rather wait until I'm SURE that the beer is carbed nicely. I've already put in so much time and effort to making good beer; what's another week or so?
It tastes better and there is slightly more carb in the bottles. I've learned my lesson...patience said:Now you have first hand experience like the rest of us do. I would not even think about trying a beer I bottled for the first 30 days.....
Sweet, after 4 weeks in the bottle it's worth drinking! Nice head, but it left a bit too quickly. Slight lacing, though I forgot to rinse the glass. It can only get better with more time, but I'm going to start drinking it now.
Good bye to buying beer unless I just want to try something new!
As good as this HLME is, I'm super excited to drink my 2nd batch that is a steeped grain, LME Scottish ale. I've learned my lesson and will wait until its ready.
Hooray beer!
... I know people say 3 weeks but I don't see it making much difference
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