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Beer is not carbonating?

Discussion in 'All Grain Brewing' started by Signoredv, 22/4/19.

 

  1. Signoredv

    New Member

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    Posted 22/4/19
    Hi!
    I made my first small batch belgian strong some weeks ago. I've always got my bottles carbonated in like 5-10 days using table sugar (6g/l). However, this batch does not seem to carbonate - or is it taking a lot longer with this type of beer? (I mainly brew IPA).

    Brew day: 3/3 2019
    Est Original Gravity: 1,085 SG (Measured 1084)
    Est Final Gravity: 1,018 SG (FG 1019)

    Alcohol By Volume:
    8.53%

    Here is the receipe
    Amt Name Type # %/IBU Volume
    1,00 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 47,6 % 0,65 L
    0,50 kg Munich Malt (17,7 EBC) Grain 2 23,8 % 0,33 L
    0,40 kg Caraaroma (256,1 EBC) Grain 3 19,0 % 0,26 L
    6,39 g Cascade [5,50 %] - Boil 60,0 min Hop 4 16,4 IBUs -
    0,20 kg Candi Sugar, Clear [Boil] [Boil for 30 min](1,0 EBC) Sugar 5 9,5 % 0,13 L
    10,00 g Styrian Goldings [5,40 %] - Boil 15,0 min Hop 6 12,7 IBUs -
    0,5 pkg Belgian Abbey II (Wyeast Labs #1762) [124,21 ml]
     
  2. pnorkle

    Well-Known Member

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    Posted 22/4/19
    It's normal to leave your bottles to carbonate for around two weeks. Also, temperature of where you are keeping your bottles while they're doing their second ferment has an effect - if it's too cold, they'll take longer, or possibly won't carbonate at all. Keep them in a warmish place, although, that shouldn't be a problem this time of year.
     
  3. TowelBoy2013

    Well-Known Member

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    Posted 29/4/19
    Make sure your tops are done up tight as well, recently bottled 17L to find out most are flat as a pan-cake. I put it down to leaky tops and swing-top bottles not pushed down tight enough. And always check ya rubber rings for cracks.
     
  4. feral1

    Member

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    Posted 3/5/19
    Hmmm, I think I can see the problem. You should have stuck with IPA...just my opinion really
     
    bevan likes this.

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