Brown ale not carbing

[Greywolf]

I brewed a brown ale at the beginning of December and had intended to bottle it to have for Christmas. Well, timing didn't work out and it ended up in secondary for three weeks (after a primary of 2 week). I primed with 1/2 cup of corn sugar. I popped one open last night, it is about as flat as a glass of water. Is it possible that after 5 weeks, there was so little viable yeast left that it just didn't carb?

[dhempy]

At what temp were the bottles stored? Can you confirm that the caps sealed tightly?

Unless you had absolutely no viable yeast (hard to imagine with only 3 weeks in secondary) you should be getting something. If the bottles were stored cold (below 65 degrees) then get 'em someplace warmer for a week or so and try another one.

Anyone else got any other ideas?

Dan

[DrDually]

I have bottled after 4 or5 weeks and they carb'd nicely. But temp was over 68 degrees
What was your storage temp? What yeast did you use? How much yeast did you pitch?
What was recipe?

[brahn]

At what temp were the bottles stored? Can you confirm that the caps sealed tightly?

Unless you had absolutely no viable yeast (hard to imagine with only 3 weeks in secondary) you should be getting something. If the bottles were stored cold (below 65 degrees) then get 'em someplace warmer for a week or so and try another one.

Anyone else got any other ideas?

Dan

+1

[Greywolf]

I imagine the temperature is the culprit... the corner of my living room is probably ~ 58-60. I will warm them up and see how it goes.

I'll post the recipe when I get home from work.

The yeast was a starter made ~ 6-8 hours ahead of time... WLP005

[dhempy]

Try to get them around 70-72 for a week or so and see what happens.

Good luck!

Dan

[DrDually]

I imagine the temperate is the culprit... the corner of my living room is probably ~ 58-60. I will warm them up and see how it goes.

I'll post the recipe when I get home from work.

The yeast was a starter made ~ 6-8 hours ahead of time... WLP005

Short starter time may also be a problem. I like to make starters then put on stir plate for 24-48 hours
No stir plate? Then let it sit for minimum of 24 hours

[brahn]

It depends on the size of the starter. If you're making a 1L or smaller starter from a vial/smackpack of yeast you're not actually going to get any growth, all you're really doing is "waking up" the yeast. In that case you want to pitch at high krausen which may be in only a few hours.

[dhempy]

Short starter time may also be a problem. I like to make starters then put on stir plate for 24-48 hours
No stir plate? Then let it sit for minimum of 24 hours

Not sure I follow here unless you saying that it didn't ferment completely ... but with 3 weeks in secondary there should've been plenty of time for there to be plenty of yeast for tertiary fermentation (carbonation) even if the starter was small ... unless you're saying that the starter somehow inhibited the yeast. Can you enlighten me further on the cause / effect?

Greywolf ... can you provide starting and ending gravity readings and any other info you have regarding the fermentation? And just to be sure ... you did prime with corn sugar right?

FWIW: Back when I was doing mini-mash batches, I never used a starter ... just a vial ... and never had any issues with bottled beer carbonating.

[Greywolf]

OG was 1.046
FG was 1.014

right where they should be.

I am thinking that the temp is too cold for them where they are at. Will be moving them as soon as I complete this post, and see how they turn out in a week.

[nico soze]

i never do starters, and never have problems with under carbonation, with fermentation times longer than stated here. i'm guessing its the cold cold living room. man that's a cold living room.

[dhempy]

Yes, I would say that the most likely suspect is your conditioning temp.

Dan

[Greywolf]

I thought I had warmed it up a bit... until last night. I cracked open another bottle... no bubbles... I dropped in a thermometer... 60*...

All of my beer is now on top of my fridge... hopefully that will bring up the temp and get the yeast to carb it.