Technique on flat bottles....

Travisbrew · Mar 28, 2012

I read on a post earlier that people that were having trouble with flat bottles were shaking them and putting them in a warmer place at 70 and above. I didn't see too much feedback about this. In this case I put mine in my un-airconditioned garage in Mississippi. How were everyones results with doing something like this or similar?

Travisbrew · Mar 29, 2012

Seriously guys? No one has ever done this? Please just let me know how it came out so I can have an idea. Thanks.

TyTanium · Mar 29, 2012

You shouldn't need to shake. Yeast are pros at finding the sugar and eating it. What's your bottling process look like? 70 is ideal, but they'll carb at lower temps too. How long has it been? Give it 2-3 weeks minimum.

badbrew · Mar 29, 2012

Just leave them alone in a closet. Come back next month and voila!:cross:

Revvy · Mar 29, 2012

What's the question? It's usually 3 weeks when the beer is at or above 70 degrees for most normal grav beers. Some take longer, some less time.

That's about all there is to it.

OHIOSTEVE · Mar 29, 2012

I have had a batch of beer that would not carb.. at 3 weeks flat as a pancake. I turned the bottles upside down once, and set back down right side up.. about 3-4 days later, nicely carbed beer. NOW did the turning over have anything to do with it, probably not but that is what happened.

jgerard · Mar 29, 2012

I've shaken and warmed a 2 gallon batch of stout I made. It worked great, if you've refrigerated any, pull them out. Unless you didn't add sugar or it didn't get evenly distributed it will work. I've heard of people putting individual grains of yeast in each bottle and recapping but that seems a little extreme.

Travisbrew · Mar 29, 2012

Its been 3 weeks and when I pop open a bottle I see smoke and hear a little hiss but it is still flat as hell, but the fact that I'm hearing that makes me know somethings going on at least. But I don't think it should be taking this long o fully carb considering I do not have a big beer and my house stays at about 68-72 degrees. When I checked the bottle that didn't have any bubbles at the top of the beer and had a full yeast cake at the bottom surprisingly you could not see the yeast anymore and had tons of bubbles at the top. I hope this is a good sign. Maybe it has something to do with that Mississippi humidity in the garage.