So all of my batches I do a 10 day carbonation check to make sure all is well .. and it always has been. Did my 10 day check on my imperial pale ale ... popped a 12oz , pfffft..... white haze came up through the bottle... poured into the glass and NOTHING. Now, I am assuming that because the carbonation is actually happening due to the pfft and white haze that this batch just might be taking longer ? Its an 8.5 ABV btw, pitched a WL001 @ 68 degrees on a 5 gallon batch... 7 days primary and 7 days secondary ( with dry hop ). Bottles have been stored in a 73 degree closet. Also I opened a 12oz standard cap and a 16oz flip top .. both appeared to be carb'd but were not. I went into a 2 hour bout of depression...
Patience. Particularly with higher ABV beers. Give it another week, consider checking again but don't, and then give it a few more days.
I know you want to drink your Imperial Pale Ale fresh but it will still be fresh after 8 weeks in the bottle and taste better.
So from what I am reading I need to give another 10 days *** at least before checking again. Damn it. It tasted so good when it was bottled p.s thanks
It takes time for the C02 to absorb into the beer. If you have built up pressure in the bottles then it will carbonate. You just need to wait. I would give it a good month in the bottles, at least, before drinking. The beer will taste better. It will clear more and have better head retention. This will allow the hops to shine through.
I am having a similar problem with my blonde ale. Haven't had this problem before. It's carbonating, but way slowly and not enough, and there's a little residual sweetness from the priming sugar. All the usual suspects have been eliminated (bottling technique, added right amount of priming sugar, temperature, time etc). It seems the yeast just kinda pooped out (not typical of nottingham). Not a lot I can really do other than give it more time.
Did you toss it in the fridge for a day or two before opening it? It also helps to have it cold, to allow the CO2 to absorb into the beer easier once the pressure builds. Much like kegging it takes a bit less pressure to carb it at a lower temp than it does to do it at room temp.
I never put them in the fridge until I make sure they are carb'd .. I have always been told and read that cold temps make the yeast dormant and stop the carb'ing
This is true. Cold temps halt or at least severely slow the process. But I think FATCITY was talking about after all the CO2 had been made.
If you're that bummed out about having to wait another 2 weeks, I recommend you never try to brew brett beers, or sours.
Haha, way to kick 'em when he's down od_sf! Remember jncastillo87, you always have the option to : start kegging your beers brew multiple batches so you'll always have a hombrew on tap ...or learn to become patient, young grasshopper
In addition to all the other most excellent comments... Bottle fill-level can have an effect on carbonation as well as the amount and type of sugar per 'actual' v. 'expected' batch size...whether the sugar was measured my volume or weight....and if it was mixed thoroughly before packaging.
Learning to wait I can ... I will start kegging later in the year I am currently brewing multiple batches.. I just love to try them damn it ! Seriously thanks for the info guys looks like ill go another 14 days or so .. At least I know the carbonation process is happening just slowly this time...
Patience is a virtue. Of course, I don't know why wanting something right fucking now isn't a virtue also.
