How long to bottle condition?

[kgaugler]

This is probably a newbie question but I have always kegged and force carbonated. How long should it take for bottle conditioning to produce the proper amount of carbonation? I have a batch of my Anchor Steam clone that I bottled a rack of to enter in a hembrew competition coming up. It has been a week at 70 degrees and I put one in the fridge this am and tried after work. It tastes the same as out of the keg but is very undercarbonated. Thanks for the help.

Kevin

[Jeff]

Usually two weeks or so will do it. But it depends on a number of factors: 1) if you primed with DME instead of corn sugar it will take longer 2) If you left in primary and secondary for more than a couple of weeks it will take longer as well 3) Did put the priming solution in the bottom of the bottling bucket before adding the beer. If no, it might not have mixed well and will not carbonate evenly.

I made the last mistake on my first batch, I think eight bottles total were way over carbonated and the rest were flat.

I am probably missing a few of factors here, but I am sure others will get to them if this doesn't cover you.

[paul84043]

There are many variables, but assuming that you have enough yeast in suspension (very difficult not to...) you properly mix in the correct amount of priming sugar (or whatever), you put it in a warm enough room (70F is great) One to two weeks is pretty normal. If it's not carbonating you can try to kick the temp up to 72-75, but from my own experience, what you're seeing is pretty normal.
Does it have ANY carbonation? Even a little fizz upon opening?
Kegging is kind of instant gratification...I always look at it as the carbonation time allowing the beer to mature a bit more as well, otherwise, I would wipe it all out while it was still green!!!

[kgaugler]

I used Prime Tabs from Northern Brewer cause I figured this was easier than trying to calculate the right amount for 6 bottles. There is a little carbonation and the beer gave the little "phsssst" sound when I opened it but it is definately undercarbonated.

As far as fermentation, I used 9 days at 60 for primary and 16 days at 55 for secondary. I will leave it for another week at 70 and see what happens. :cool:

[MARK123]

1 more week will do wonders at 70 degrees!!!...you'll want to age it at least a month in the bottle anyway right??..I try all Mine from bottling day, to 5 days, to a week, 10 days and beyond. Seems like your right on target!!

[DarCoop]

Mine usually take about three weeks, but I have hard time getting mine above 70F. I now stash a few bottles in cabinet above refrigerator for a little extra warmth. I also now try to invert my botles once every several days to get everything back into suspension, Not sure if it is necessary, but passes time while I am watching and waiting.

[Richard English]

I used to use a half-teaspoon of sugar to the Imperial pint - but I would always underprime rather than overprime.

After all, you can always ad a little more sugar but if your bottles explode there's not a lot will save them.

Anyway, good beer shouldn't be too fizzy.

[kgaugler]

I appreciate your input Richard but I am planning to enter this beer into a homebrew competition and the style calls for about 2.8 volumes of carbonation. I am nowhere near that now.

[YamahaXS]

I have noticed that bottle carbonation seems to be non-linear. You get flat beer for a significant amount of time (as much as 8-10 days) and then within a day or two you get nice carbonation levels.

Wait another 7 days and re-assess.

[kgaugler]

Thanks Yamaha, that is my plan at this point....

[Brownbeard]

The oatmeal stout I am currently drinking took a good 3 weeks to carbonate in the bottles at 68 degrees. I shot for a lower carbonation level with that one too, I have been doing that with my beers lately. I like them carbonated but too carbonated and the flavor is off. I would give it a week or even two. I almost never have good carbonation after a week. I did with a wheat once, but it is the one beer I had that was obviously over carbonated.

[Richard English]

Quote "...I am planning to enter this beer into a homebrew competition and the style calls for about 2.8 volumes of carbonation..."

Obviously you have to stick to the rules. However, maybe you should suggest that they have a competition for British-style ales with lower carbonation levels. I'd be very happy to to judge it - providing someone pays my expenses of course :-)

[kgaugler]

You can enter pretty much any style of beer you want. I will let the powers-that-be know of your offer. Do you work for beer>:D

[Richard English]

Sadly, no!

I am, though, a long-time life member of CAMRA and an enthusiast for British beers. And in over half a century of trying have sampled a tidy few.

I do speak on the subject of beer and of the threat to the great British brewing tradition and am, indeed, speaking on 26 February at the Victoria, Lancaster Gate (London) as part of their CAMRA pub week festivities.