Stout not carbonating - any negative effects of moving from bottle to keg?

[Reggiegentry123]

So as it says in the title, I have a stout that I brewed back at the end of October and bottled about 1.5 months ago and it still isn't carbonating at all. I feel like I may have messed something up along the way, and I just got a legging system for Christmas so I was wondering if I could I move it from bottle to keg and carb it that way. Any negative effects of doing it this way that anyone knows of?

 

[Hoppy2bmerry]

I would imagine you would risk some oxidation pouring you bottles into a keg, but flat beer isn't much fun either.

 

[Reggiegentry123]

Is oxidation going to cause off flavors?

 

[Reggiegentry123]

Is oxidation going to cause off flavors?

 

[Hello]

Yes. People say it' can taste like cardboard.

 

[BlueHouseBrewhaus]

What temp are you storing the bottles? How did you prime them? Too cool and they can take a long time to carb. Warm them into the 70's and give them more time. Pouring 2 cases of bottles (assuming 5 gal) into a keg almost guarantees oxidation. Not a pleasant flavor.

If you think you might have forgotten the priming sugar, you could open them up and drop in a carb tablet for each one and re-cap.

 

[Subdivisions]

It'll cause off flavors but if you drink it quick enough you may avoid the formation of those flavors. In a big beer like an RIS or barleywine some oxidation flavors are actually good giving off sherry like flavors.

Here's the hard questions that no one has asked. How much priming sugar did you use and what volume of beer did you have? What's the ABV of your stout?

It could be as simple as opening your bottles and dropping in a carbonation tab if you didn't use enough sugar.

If I were to move these all into a keg I'd pour them as easily as possible into a bucket that was filled with CO2(tilted to prevent sloshing) then purge my keg with CO2 and rack into the keg. Have a party and drink it within a couple weeks.

Oh, spray the outsides of all your bottles with star-san to prevent any wild yeast or bacteria from getting picked up by pouring your beer.

 

[Reggiegentry123]

It's the wootstout kit from NB. It did come with priming sugar so I used the amount they had packaged with the kit, I unfortunately don't recall how much it was though. I'm not sure what the exact ABVwas either because I broke my hydrometer that day, but it was supposed to end up high- like 11-12% I believe.

 

[Reggiegentry123]

Oh - and these are being stored in my basement so it's probably in the 60s down there

 

[Subdivisions]

Ok, Move it upstairs into the 70s. At that high of an alcohol % it could take a few months at higher temperature to carbonate correctly. Yeast work very slowly when they're swimming in their own sh*t (alcohol).

Get them warm then let them sit. They'll carbonate. Turn the bottles over to suspend anything that fell to the bottom also.