non-carbonated beer Ale beer

Discussion in 'General Beer Brewing Discussion' started by Whiteeagle, Jan 12, 2019.

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  1. Jan 12, 2019 #1

    Whiteeagle

    Whiteeagle

    Whiteeagle

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    Hi all.

    About 3 weeks ago I bottled my Woodforde's Wherry ALE beer ( from home kit ) to a 500ml plastic bottles and I added two carbonation drops to each bottle.
    Beer was 1st two days in a room temperature and then ower two weeks in a shed .

    Now opened 3 bottles to check and the beer are completely non-carbonate .Each bottle have a white Sludge in the bottom.
    Any idea why is like that ?

    Kind regards
    AJ
     

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  2. Jan 12, 2019 #2

    DavieC

    DavieC

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    Hi , needs longer to carbonate than 2 days, I think this kit yeast can be slow, I'd bring the bottles back to the warm,give them a gentle agitate to lift the yeast/sugar drop and leave them for 2 weeks to carb properly.You will be able to feel to see if the bottles are hardening as the carbonation develops.
     
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  3. Jan 13, 2019 #3

    Whiteeagle

    Whiteeagle

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    Hi DavieC and thank you for your reply.

    I will move the lot back home to a room temperature and leave it for 2 weeks hope it will carbonate the beer :))
     
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  4. Jan 13, 2019 #4

    DavieC

    DavieC

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    Let us know how it turns out, cheers!
     
  5. Jan 13, 2019 #5

    Portreath

    Portreath

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    As @DavieC suggests, 2 weeks inside to carb up, then I'd leave them out in the shed for another 2 weeks min to condition to get the best out of your brew.
     
  6. Jan 13, 2019 #6

    Cwrw666

    Cwrw666

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    A lot depends on when you bottle. If you do it the instant the wort stops fermenting then a few days in the warm will have your beer carbed up because the yeast was still active when you bottled. If on the other hand it's a week or more since fermentation stopped and the beer has started to clear then there'll be less yeast in the beer and it'll be inactive and will take time to get going again. So 2 weeks in the warm. This will be even more so if you've chilled your beer after fermentation.
     
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