Flat Beer

Discussion in 'General Brewing Discussions' started by twooten4, Apr 30, 2019.

  1. twooten4

    twooten4 New Member

    Joined:
    Mar 8, 2019
    Messages:
    3
    Likes Received:
    0
    Trophy Points:
    1
    I brewed a Bourbon Barrel Imperial Stout and bottled it over a month ago. The beer has a good flavor but there is no carbonation. Is there anything I can do to help with that or are these pretty much shot??
     
  2. sbaclimber

    sbaclimber Well-Known Member

    Joined:
    Jul 13, 2012
    Messages:
    871
    Likes Received:
    337
    Trophy Points:
    63
    Location:
    Germany
    That sounds pretty high gravity. If you are lucky, and your beer matures like mine, after 2-3 months you might have "some" carbonation. I prime for pretty low carbonation (I like the more english style) and tend to have next to nothing after 3-4 weeks. By month 2-3, a bit more CO2 will be present.
    That being said, I brew mostly standard gravity brews. Considerably higher gravity may well have an other (negative?) affect.
     
    twooten4 likes this.
  3. twooten4

    twooten4 New Member

    Joined:
    Mar 8, 2019
    Messages:
    3
    Likes Received:
    0
    Trophy Points:
    1
    I figured I needed to give it some more time and try it out then. Thanks for the help!
     
  4. Drewfus1

    Drewfus1 Member

    Joined:
    Jan 24, 2018
    Messages:
    43
    Likes Received:
    17
    Trophy Points:
    8
    Location:
    Canada
    Try inverting the bottles for a second or two so some of the sediment on the bottom gets re-suspended. Also, make sure they are stored in a warm location. 20C or 68F if possible.
     
    twooten4 likes this.
  5. twooten4

    twooten4 New Member

    Joined:
    Mar 8, 2019
    Messages:
    3
    Likes Received:
    0
    Trophy Points:
    1
    How long would you recommend inverting them for? Also, after doing so how long until you refrigerate and drink?
     
  6. Drewfus1

    Drewfus1 Member

    Joined:
    Jan 24, 2018
    Messages:
    43
    Likes Received:
    17
    Trophy Points:
    8
    Location:
    Canada
    Just tip them for a couple seconds. The air space moving to the bottom and back will just help stir up sediment from the bottom which will hopefully re-suspend some yeast.
     
    twooten4 likes this.

Share This Page

arrow_white