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How long should I leave the bottles alone to carb?
  • themonstermasherthemonstermasher
    55.00 KarmaPosts: 25
    After three weeks and 24 hours in the fridge my latest batch is still fizzy but undercarbed. How is that? Do I need to wait longer or what?
  • LakewoodLakewood
    5545.00 KarmaPosts: 37,803
    themonstermasher said:

    After three weeks and 24 hours in the fridge my latest batch is still fizzy but undercarbed. How is that? Do I need to wait longer or what?



    how certain are you of the carb sugar amount? usually after 3-4 weeks the yeast have done their thing.
    Baby Charlotte has arrived.
  • Dr_JerryriggerDr_Jerryrigger
    2837.50 KarmaPosts: 19,024
    yeast move a lot faster at warmer temps. If I read that right, and they were in the fridge that whole time.... If so take them out and gently turn them upside down and back a few times a day to get the yeast off the bottom. They should fully carb in a week or less.
  • jlwjlw
    11064.00 KarmaPosts: 12,253
    Dr_Jerryrigger said:

    yeast move a lot faster at warmer temps. If I read that right, and they were in the fridge that whole time.... If so take them out and gently turn them upside down and back a few times a day to get the yeast off the bottom. They should fully carb in a week or less.



    Agree with DrJ.
    On tap:
    Ewald's Altbier
    Bottle:
    Wee Heavy, Black Saison, Hopped Robust Porter, Renegade Rye IPA

    Scheduled 2012: IPA, Eisbock, RIS for next Christmas, Black Rye IIPA
    Q1 2013: Oktoberfest, IIPA, Saison
    Q2 2013: Hefe, Porter
  • ceanntceannt
    29351.00 KarmaPosts: 19,373
    Yeah.... don't put em in the fridge til they carb up .... 3 weeks is good for most beers .... but bigger ones can sometimes take a couple months ....
    You should be OK if you follow drj's advice
    From the sweat of man, and God's love.... beer came into the world
  • themonstermasherthemonstermasher
    55.00 KarmaPosts: 25
    Lakewood said:

    themonstermasher said:

    After three weeks and 24 hours in the fridge my latest batch is still fizzy but undercarbed. How is that? Do I need to wait longer or what?



    how certain are you of the carb sugar amount? usually after 3-4 weeks the yeast have done their thing.

    I used the little packet I got from the brew shop. I think it was 5oz? in just over 5 gallons of American Cream Ale.
  • themonstermasherthemonstermasher
    55.00 KarmaPosts: 25
    Dr_Jerryrigger said:

    yeast move a lot faster at warmer temps. If I read that right, and they were in the fridge that whole time.... If so take them out and gently turn them upside down and back a few times a day to get the yeast off the bottom. They should fully carb in a week or less.


    Oh yeah sorry. No I had the whole batch in the back bedroom at around 62* after I bottled. I took one out of that box at three weeks and shoved it in the fridge for 24 hours before opening it. It was fizzy, but after that settled it seemed flat. Not completely flat, just not as carbed as I would like it.
  • C_BC_B
    5018.00 KarmaPosts: 37,547
    themonstermasher said:

    Lakewood said:

    themonstermasher said:

    After three weeks and 24 hours in the fridge my latest batch is still fizzy but undercarbed. How is that? Do I need to wait longer or what?



    how certain are you of the carb sugar amount? usually after 3-4 weeks the yeast have done their thing.

    I used the little packet I got from the brew shop. I think it was 5oz? in just over 5 gallons of American Cream Ale.

    That should he about right. Certainly not too low.
    themonstermasher said:

    Dr_Jerryrigger said:

    yeast move a lot faster at warmer temps. If I read that right, and they were in the fridge that whole time.... If so take them out and gently turn them upside down and back a few times a day to get the yeast off the bottom. They should fully carb in a week or less.


    Oh yeah sorry. No I had the whole batch in the back bedroom at around 62* after I bottled. I took one out of that box at three weeks and shoved it in the fridge for 24 hours before opening it. It was fizzy, but after that settled it seemed flat. Not completely flat, just not as carbed as I would like it.

    62 is probably a bit chilly for that amount of time. I've always heard 3 weeks at 70. That's not to say it won't carb at 62, just that it will take longer.
    As far as fizzy goes.... I've noticed with mine, not the higher carbed beers I have to leave them in the fridge for a couple days at least before opening or else they'll do exactly what you described. That's a month after I bottled though usually. And the longer they sit conditioning the less I have this problem.
    Globe says Erie PA, analytics says Honolulu, it's just CB ~Lakewood
  • FromZwolleFromZwolle
    6579.00 KarmaPosts: 28,545
    C_dubbs said:

    themonstermasher said:

    Lakewood said:

    themonstermasher said:

    After three weeks and 24 hours in the fridge my latest batch is still fizzy but undercarbed. How is that? Do I need to wait longer or what?



    how certain are you of the carb sugar amount? usually after 3-4 weeks the yeast have done their thing.

    I used the little packet I got from the brew shop. I think it was 5oz? in just over 5 gallons of American Cream Ale.

    That should he about right. Certainly not too low.
    themonstermasher said:

    Dr_Jerryrigger said:

    yeast move a lot faster at warmer temps. If I read that right, and they were in the fridge that whole time.... If so take them out and gently turn them upside down and back a few times a day to get the yeast off the bottom. They should fully carb in a week or less.


    Oh yeah sorry. No I had the whole batch in the back bedroom at around 62* after I bottled. I took one out of that box at three weeks and shoved it in the fridge for 24 hours before opening it. It was fizzy, but after that settled it seemed flat. Not completely flat, just not as carbed as I would like it.

    62 is probably a bit chilly for that amount of time. I've always heard 3 weeks at 70. That's not to say it won't carb at 62, just that it will take longer.
    As far as fizzy goes.... I've noticed with mine, not the higher carbed beers I have to leave them in the fridge for a couple days at least before opening or else they'll do exactly what you described. That's a month after I bottled though usually. And the longer they sit conditioning the less I have this problem.


    you'll also get different amounts of co2 production at different temperatures. the warmer they are, the more co2 that the yeast will kick out.

    that's why i always refer to a priming calculator when i'm bottling and naturally carbonating, like this one:

    http://www.brewersfriend.com/beer-priming-calculator/
  • BenvarineBenvarine
    1751.00 KarmaPosts: 1,466
    I force carb in the keg, but back when I bottled, I usually stored warmer, at or above 70 when carbing. Worth a shot.
  • jlwjlw
    11064.00 KarmaPosts: 12,253
    I have had the problem that th OP originally stated. I have done what dr. J recommended and it worked great. Warm them up and give a gentle shake. One other thing you can do is turn the bottles upside down after the shake and store like that for a week.
    On tap:
    Ewald's Altbier
    Bottle:
    Wee Heavy, Black Saison, Hopped Robust Porter, Renegade Rye IPA

    Scheduled 2012: IPA, Eisbock, RIS for next Christmas, Black Rye IIPA
    Q1 2013: Oktoberfest, IIPA, Saison
    Q2 2013: Hefe, Porter
  • LakewoodLakewood
    5545.00 KarmaPosts: 37,803
    What does storing the bottle upside down do?
    Baby Charlotte has arrived.
  • ceanntceannt
    29351.00 KarmaPosts: 19,373
    Lakewood said:

    What does storing the bottle upside down do?



    The yeast gets frisky when you make them stand on their heads .....
    From the sweat of man, and God's love.... beer came into the world
  • jlwjlw
    11064.00 KarmaPosts: 12,253
    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.
    On tap:
    Ewald's Altbier
    Bottle:
    Wee Heavy, Black Saison, Hopped Robust Porter, Renegade Rye IPA

    Scheduled 2012: IPA, Eisbock, RIS for next Christmas, Black Rye IIPA
    Q1 2013: Oktoberfest, IIPA, Saison
    Q2 2013: Hefe, Porter
  • LakewoodLakewood
    5545.00 KarmaPosts: 37,803
    jlw said:

    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.


    Wouldn't they just settle to the "top"?
    Baby Charlotte has arrived.
  • jlwjlw
    11064.00 KarmaPosts: 12,253
    Lakewood said:

    jlw said:

    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.


    Wouldn't they just settle to the "top"?


    NO! The caps have a magical property that push the yeast in the oposite direction. Duh.
    On tap:
    Ewald's Altbier
    Bottle:
    Wee Heavy, Black Saison, Hopped Robust Porter, Renegade Rye IPA

    Scheduled 2012: IPA, Eisbock, RIS for next Christmas, Black Rye IIPA
    Q1 2013: Oktoberfest, IIPA, Saison
    Q2 2013: Hefe, Porter
  • C_BC_B
    5018.00 KarmaPosts: 37,547
    Lakewood said:

    jlw said:

    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.


    Wouldn't they just settle to the "top"?


    Sure. But then a week later you flip it over and hang back in suspension.
    Globe says Erie PA, analytics says Honolulu, it's just CB ~Lakewood
  • LakewoodLakewood
    5545.00 KarmaPosts: 37,803
    jlw said:

    Lakewood said:

    jlw said:

    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.


    Wouldn't they just settle to the "top"?


    NO! The caps have a magical property that push the yeast in the oposite direction. Duh.


    Makes sense.
    Baby Charlotte has arrived.
  • jlwjlw
    11064.00 KarmaPosts: 12,253
    C_dubbs said:

    Lakewood said:

    jlw said:

    Lakewood said:

    What does storing the bottle upside down do?



    I think it helps keep them from settling to the bottom. But I also admit it may do nothing.


    Wouldn't they just settle to the "top"?


    Sure. But then a week later you flip it over and hang back in suspension.


    Yeah. This. Probably flip every couple of days.
    On tap:
    Ewald's Altbier
    Bottle:
    Wee Heavy, Black Saison, Hopped Robust Porter, Renegade Rye IPA

    Scheduled 2012: IPA, Eisbock, RIS for next Christmas, Black Rye IIPA
    Q1 2013: Oktoberfest, IIPA, Saison
    Q2 2013: Hefe, Porter
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