Stuck carbonation

[Darren Jeory]

Hi there

Did my first belgian blonde and wanted to be patient. Let it ferment for 2 weeks in primary (no airlock activity) then let it sit in secondary for a week.

Bottled with priming sugar and 10 days on there is little/no carbonation.

What have I done wrong and what should I do?

Tha ks

 

[Donegal john]

Wait

 

[An Ankoù]

Have you got any hydrometer readings?
Have you tasted it?
What yeast did you use?

 

[crowcrow]

Potential issues;

• If batch primed then sugar was not mixed fully across the beer
• Gas leak in a keg or bottle
• Too cold
• Too hot

Likely issue:

• Just needs more time

 

[foxy]

Hi there

Did my first belgian blonde and wanted to be patient. Let it ferment for 2 weeks in primary (no airlock activity) then let it sit in secondary for a week.

Bottled with priming sugar and 10 days on there is little/no carbonation.

What have I done wrong and what should I do?

Tha ks

To find out what you have done wrong you will need to give more information. Hydrometer readings how the priming sugar was introduced and how much, temperature storage of bottles.

 

[The Baron]

Also further to Foxy's request what yeast and has it fully attenuated?

 

[Darren Jeory]

OG was 0051 and FG was 0011. Used CML belgian ale yeast and fermented at room temp.

Used table sugar in hot water and put this in my bottling bucket before siphoning in. Beer is still cloudy after sitting for 11 days. I'm not especially sharp on attenuation

 

[Darren Jeory]

Also it tastes good but sweet as if the yeast haven't woken up

 

[Leon103]

Also it tastes good but sweet as if the yeast haven't woken up

Put it somewhere warmer and give gentle shake

 

[The Baron]

The yeast should be able to cope with that as it will do upto 9.5% with a single sachet according to the CML spec. Are the bottles stored at room temp too or are they somewhere colder? if not deffo put somewhere warmer infact do this anyway as Leon has said maybe the yeast just needs a nudge

 

[Darren Jeory]

Should I re-yeast?

 

[Clint]

Should I re-yeast?

I shouldn't think so. Like said...where are the bottles kept?
Looking at your numbers I take it you mean it went from 1.050 to 1.011? This gives 77% attenuation and abv of around 5%. Does this sound where you expected?

 

[Donegal john]

I’ve had a few beers when I bottled that took 3 weeks to carb. I think you should just put them somewhere warm and forget about them for 2 weeks. It will do them no harm at all. The yeast will still be there and will do their job if left alone

 

[Clint]

Looking on the CML website your attenuation of 77% is on the bottom limit stated for the yeast.

 

[marshbrewer]

What everyone else says - put them somewhere warmer and leave for a couple of weeks.

What temp is it where they have been stored?

 

[Darren Jeory]

I shouldn't think so. Like said...where are the bottles kept?
Looking at your numbers I take it you mean it went from 1.050 to 1.011? This gives 77% attenuation and abv of around 5%. Does this sound where you expected?

Yeah abv is approx 5%

 

[Darren Jeory]

What everyone else says - put them somewhere warmer and leave for a couple of weeks.

What temp is it where they have been stored?

It's living room/kitchen so approx 18C