Carbonating question

Discussion in 'Homebrewing' started by ManOfMayhem1214, Jun 30, 2015.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. ChuckHardslab

    ChuckHardslab Maven (1,251) Jan 25, 2012 Texas

    Yeah, after the first time realizing I didn't have enough caps for my current batch I went and bought a 3 lb. bag. Takes a long time to go through and when I run out I buy another.
     
    #21 ChuckHardslab, Jul 12, 2015
  2. ChuckHardslab

    ChuckHardslab Maven (1,251) Jan 25, 2012 Texas

    I always pull one or two 'sacrificial' bottles at about a week and a half and put them in the fridge for at least 24 hours. If I pop the first one and it's good I will usually drink the second one that night or the next. If it's flat I pull the second one back out and wait another week.
     
    #22 ChuckHardslab, Jul 12, 2015
    corbmoster and PapaGoose03 like this.
  3. ManOfMayhem1214

    ManOfMayhem1214 Initiate (0) Jun 20, 2015 New York

    "I didn't see above where you said what style of beer this is. Beers with higher alcohol will frequently take a bit longer than two weeks, but I'd say open a bottle to check what you've got for carbonation to help you decide whether more time is needed. Pay attention to the sound of the gas escaping when you pop the cap so that you'll at least detect progress if the carbonation is still weak. If it is a hoppy beer, an extra week of conditioning will be good for the beer, but if you've got proper carbonation now, go ahead and drink 'em. If it is a hoppy style, then take notice how well the beer will improve over the next two weeks and make it a learning experience."

    It's just an American Light beer nothing too fancy to start off but I will keep that in mind. I'm gonna let it sit for another few days just to play it safe, but once I test it out I'll let you know how it turns out!
     
    #23 ManOfMayhem1214, Jul 12, 2015
    PapaGoose03 likes this.
  4. ManOfMayhem1214

    ManOfMayhem1214 Initiate (0) Jun 20, 2015 New York

    "I always pull one or two 'sacrificial' bottles at about a week and a half and put them in the fridge for at least 24 hours. If I pop the first one and it's good I will usually drink the second one that night or the next. If it's flat I pull the second one back out and wait another week."

    Ok I will also keep this in mind. Is it ok to put it back into just a room temperature condition after chilling it?
     
    #24 ManOfMayhem1214, Jul 12, 2015
  5. ChuckHardslab

    ChuckHardslab Maven (1,251) Jan 25, 2012 Texas

    I've never really discerned any damage by letting it warm up again.
     
    #25 ChuckHardslab, Jul 12, 2015
  6. ManOfMayhem1214

    ManOfMayhem1214 Initiate (0) Jun 20, 2015 New York

    good to know I'm gonna pull a few test bottles today.
     
    #26 ManOfMayhem1214, Jul 16, 2015
  7. ManOfMayhem1214

    ManOfMayhem1214 Initiate (0) Jun 20, 2015 New York

    #27 ManOfMayhem1214, Jul 16, 2015
  8. CDennyRun

    CDennyRun Initiate (0) Mar 2, 2014 Washington

    The picture wouldn't pull up for whatever reason, but yes, yeast dregs are perfectly normal. That's why you pour homebrew in a bottle carefully. Also why you don't drink out of the bottle. You'll get the schitts really bad! Yeast does amazing things for beer, and it'll continue to do amazing things to your stomach if consumed. My body is use to it:grinning:
     
    #28 CDennyRun, Jul 16, 2015
  9. ChuckHardslab

    ChuckHardslab Maven (1,251) Jan 25, 2012 Texas

    Yeah, the yeast on the bottom is normal and occurs during the tiny fermentation that actually carbonates your beer. In fact I like seeing it because that usually means carbonation is indeed happening inside the bottle. You get good at pouring and leaving the last 1/8 of an inch in the bottom of the bottle. Don't worry if you consume the yeast, it's actually good for you. When I make a Belgian wit or hefeweizen I will swirl the yeast back into solution when I pour anyway because it's part of the overall character of the beer.
     
    #29 ChuckHardslab, Jul 16, 2015
  10. pinyin

    pinyin Savant (1,119) Sep 19, 2013 New York

    I usually carb for 10 days on IPA's and DIPA's (US-05 or WPL-001) since they have such a short shelf life. I usually use a mixture of 1/2 dextrose and half light belgian candy sugar.

    lagers tend take a bit longer though. sometimes up to three weeks for optimal carbonation.
     
    #30 pinyin, Jul 17, 2015
  11. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    I can't view the pic. I'd suggest using an host website like www.imgur.com
     
    #31 corbmoster, Jul 18, 2015
  12. ManOfMayhem1214

    ManOfMayhem1214 Initiate (0) Jun 20, 2015 New York

    Update: Ok guys so i pulled my first bottle out of the fridge last night after two weeks of carbonating. The taste was pretty good for a first batch...might have been a tiny bit yeasty but not bad. You could definitely smell the yeast coming off the beer as you drink it. The color is great so i'm happy about that. The carbonation seemed to work, there were bubbles in the beer for sure but i didn't get a huge head on it. Gonna test another bottle tonight to see if i can get a bigger head on it. Any other suggestions on that? I'm gonna let the rest of the batch sit another week or so before i start refrigerating them. Maybe it will help with the carbonation?
     
    #32 ManOfMayhem1214, Jul 19, 2015
  13. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    More time at 70 degrees or so will only increase carbonation. It's hard to not be impatient about it but you also don't want to be drinking under-carbonated beer! Cheers!
     
    #33 CADETS3, Jul 19, 2015
Page 2 of 2
Thread Status:
Not open for further replies.