Son of a whore !!

[ifearnothing0]

Y bottles aren't carbon up at all after a 10 days , completely flat !! Anybody know the magic words to fix this ? Please !!! Lol .. The beer tastes and smells good , just flatt

 

[TyTanium]

"Patience" That's the magic word

What's your bottling process look like?

Oh, and watch for the llama chart; should be coming soon.

 

[solbes]

10 days is pretty early to start calling your beer names isn't it? Wait another week, drop a bottle in the fridge for 2 days and try again. In the mean time, brew another batch so you can start having a pipeline.

 

[mcbaumannerb]

I usually don't even try mine until its been conditioning for at least two weeks (and longer depending on style.) Tom Petty had it right - the waiting is the hardest part! What type of beer is it?

 

[ifearnothing0]

I have a 6.5 truebrew bottling bucket , a hose , a bottle wandamajigg , and capper ... My previous 2 batches carbed up quick , but when we racked from the carboy back into the bucket we put the priming sugar in after racking , instead of having in the bucket and racking on top of it

 

[ifearnothing0]

It's a BrewersBest imperial pale ale , I think we added a few extra ounces of citra to it during the boil and half ounce or so in the secondary

 

[mcbaumannerb]

That was the first batch I made and it did take a while to carbonate. I bottled on 1/16 and did my first taste on 2/2 and it was very lightly carbonated. By 2/5 it was fully carbonated (thank God I put this in my beer journal or I never would remember the timeframes!)

 

[static]

... when we racked from the carboy back into the bucket we put the priming sugar in after racking , instead of having in the bucket and racking on top of it

So most likely its an uneven distribution of sugar for carbing. So the solution i would think would be to.... wait.... refrigerate one or two for a couple of days... try it.... wait... refrigerate one or two for a couple of days... try it... repeat until your out of beer.... brew new batch.

 

[GilaMinumBeer]

If you want to go from beer to carbon in 10 days or less the magic word is "incinerator".

 

[mtyquinn]

Make sure your bottles are warm enough for the yeast.

 

[Revvy]

99.999% of the time the brewer doesn't have a carbonation problem on here, they have a PATIENCE one. Just like you

Your beer's only been in the bottle for 10 days, that's too soon for a normal gravity beer, you're is higher isn't it?

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.


Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....

If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.

 

[ifearnothing0]

I'm trying another 1 now , and this 1 already looks like it has something going on in it , def not saturated with co2 but if I swirl the glass a decent sticky head develops

 

[nickmv]

Interesting diagram Revvy. Can you please cite your sources and their calculations for how they got the results positioned on that scale?

What kind of units are we talking about? Weeks, fortnights, milliseconds?

 

[Revvy]

I'm trying another 1 now , and this 1 already looks like it has something going on in it , def not saturated with co2 but if I swirl the glass a decent sticky head develops

In 2 more weeks, they all will be that way if you have any left.....

 

[ifearnothing0]

Thanks alot for all the reply y'all , I was thinking we might be tryin to early but they have been hovering between 62 and 65 f in our ferm fridge .. And the beer was in the primary and secondary hovering around 80 before we got the fridge , I was thinkin that the yeast might have died before we bottled

 

[Revvy]

Thanks alot for all the reply y'all , I was thinking we might be tryin to early but they have been hovering between 62 and 65 f in our ferm fridge .. And the beer was in the primary and secondary hovering around 80 before we got the fridge , I was thinkin that the yeast might have died before we bottled

If you're storing your beer below 70 they will take longer to carb..

It takes a LOT to kill your yeasts, temps over iirc 150 degrees, and at the bottom end freezing your yeast.

 

[ifearnothing0]

So , is all the alcohol production is done ?