BeerBorg

So I recently made a beer using 2 brew demons, 1 for primary and another for the secondary. the recipe used a lot of hops, so the primary was a little overwealmed with trub on the botttom so I racked to secondary. I left the beer in the secondary for 2 weeks, added my sugar (3 teaspoons) to each 12 oz bottle and bottled the beer. I conditioned for a week and put 2 in the fridge to test, it's been 3 days in the fridge and I just tried one to taste and it's almost completely flat!

Did I leave it in the secondary for too long and all the yeast is gone now? or can I let the rest of the bottles condition longer and they will eventually carbonate over time? I would appreciate any help, as always!!

give it at least 3 weeks at room temp. to fully carb and condition

agreed, longer time at room temps. You might want to let them come to room temp, then give them a gentle roll to get some yeast in suspension

Sounds good, i'll do that. There is also zero head retention. Will that get better with longer conditioning as well? I had 1/2 lb of Carapils and usually get great results using that.

Yes, the 7 days mentioned to carb is more of a prayer. Full carbonation using bottle conditioning takes 21 days. You can get away with 2 weeks but I've found the best results is 3 weeks to carb and than keep them at room temp until you are ready to drink and put 3-4 in the fridge at a time. If you drink a few 1 night than pop 2 more in there that are still at room temp in order to chill prior to drinking. Keeping them at room temp will allow them to age and condition more which lets the flavors blend. You will find the longer they condition the better they get.

great to hear.. I was afraid my beer was ruined. In the past I've always done PET bottles and I usually test a few in the fridge after 1 week of conditioning to see where I stand. This is the first time I used glass 12oz bottles.... is there typically a difference in using the glass bottles compared to plastic PET bottles?

Capitals82 wrote:added my sugar (3 teaspoons) to each 12 oz bottle and bottled the beer.

Wait, I've never bottle primed, but this can't be right! Is it? I'm trying to find information now.

Ahh, thanks Ink... I meant to say 3/4 a teaspoon for each 12 oz. bottle. 3 teaspoons would be waaayy to much.

Ok, thanks for the reply. I read that and my brain went into bottle bomb mode (not that i've ever had glass bottle parts stuck in the ceiling ). Like the other have said, more time at room temp and all will be fine.

1 week would never be enough. 3 weeks fermenting and 4 weeks conditioning is a good rule of thumb, longer for higher ABV brews. No difference PET vs glass.

If you have been doing 1 week, you will be amazed at the difference that 4 weeks makes.

Despite what it says in the Constitution ... all room temperatures are not created equal.

Conditioning beer at room temperature near 70°F will fully carb in two weeks.
Conditioning beer at room temperature less than 70°F will take longer to fully carb.

Find a warm spot in your house. When I first brewed, it was winter. My batches didn't carb. I put them on top of the hutch, that helped. The longer they are in the fridge after that, the finer the carbonation will be.