I made a double IPA on July 18th, bottled it on August 7th, and cracked my first one after two weeks in the bottle. There was no carbonation at all so I gave all of my bottles a little shake to hopefully wake the yeast up and gave it another week, still no carbonation. Is there any way to save my beer? Here are the specs: OG: 1.076 FG: 1.010 Primed with 83g Sucrose for 4 gal
No, its been in boxes at room temp since bottling. I made sure to refrigerate for 6 hours before opening a bottle though.
I personally shoot for something like 2.5 volumes of CO2 for my IPAs. Below is a link to a priming calculator. If you enter 4 gallons, 2.5 volumes and keep the default value of 68°F it suggests: · 3.8 ounces of corn sugar · 3.5 ounces of table sugar The value of 83 grams is equivalent to 2.9 ounces. Your DIPA will likely carbonate if you give it more time: store at room temperature and perhaps periodically shake it to ‘motivate’ the yeast. Unfortunately given that only 83 grams of sucrose was used means that even when ‘fully’ carbonate these beers will not be very carbonated since too little sugar was added. Cheers! http://www.brewersfriend.com/beer-priming-calculator/
According to the linked calculator, he should have 2.2 volumes of CO2 which is definitely above the threshold to feel it. Given the time frame, isn't it strange that there is no evidence of any carbonation at all? Could be a different problem. OP, Any chance you didn't mix the sugar well and you tested from hardly primed bottles?
Fair enough. Having 2.2 volumes is lower than my target for an IPA (or DIPA) but it is certainly in the 'ballpark'. Cheers!
Regular caps, I've made plenty of IPAs and never had this problem. I will test another 2-3 bottles before I start freaking out. If by chance there is still no carbonation is there a way I can fix the problem?
