No carbonation

[Zedilly]

Hi, I am looking for thoughts and advice regarding the carbonation of my Coopers European lager.

It finished with a FG of 1.012 and was bottled on 9th Jan with 1 tsp of granulated sugar per 500ml Coopers pet bottle and has been kept in the kitchen in the same area it was originally brewed so the temperature should be roughly the same.

I know it needs 12 weeks to condition but being a newbie, for "educational" purposes last night I wanted to try one to see how it improves over time. I was very disappointed with the fact there was no carbonation whatsoever, there wasn't even a hint of a hiss when the bottle was opened. It poured flat, stayed flat and wasn't a single bubble in the glass. On the plus side, although immature and flat it tasted ok, certainly not ready yet but on the right way.

The turbo ciders I have done so far have been very fizzy (which I like) and have become so in a short space of time and I was kind of expecting the same from this brew.

Should I be concerned about the lack of carbonation after only 8 days in the bottle or is this something that will come over the next 12 weeks?

 

[Baz Chaz]

A lot depends on the temperature, if your kitchen is nice and warm constantly then it should be ok, try moving it into somewhere warmer if possible for a few more days then try again, but you're still very early.

I normally leave my newly botted brews in the warmth for 7 days then out into storage after that, usually a good 2 or 3 weeks after that before any real carbonation, yours was only bottled on the 9th January, that isn't much time at all, don't panic Capn Mainwairing :thumb:

 

[mattrickl06]

how big is the gap between liquid and cap??

 

[jonnymorris]

500ml Coopers pet bottle...

Are the bottles hard or still a bit squishy?

 

[Zedilly]

how big is the gap between liquid and cap??

Half way up the neck. I used a little bottler and filled up to the top and the space is what was left when the little bottler was removed.

500ml Coopers pet bottle...

Are the bottles hard or still a bit squishy?

The bottles are firmer than when first bottled but are not what I would call "solid"

 

[orlando]

At the risk of incurring your wrath at such a stupid question but could you have miss "that bottle" when you put the sugar in the bottles; easily done. If you batch primed then the advice so far applies. Also don't forget that after warm conditioning you still need cold conditioning for the CO2 generated to dissolve int to the beer. I guess the period suggested of 12 weeks is not going to be far off.

 

[jonnymorris]

I suggst you bring them into the warm for another week. A steady 20degC should to the trick.

cold conditioning for the CO2 generated to dissolve int to the beer. I guess the period suggested of 12 weeks is not going to be far off.

Most of my brew is gone by 12 weeks. I usually try one (or two) after 2 weeks and they're fully carb'd up.

 

[Zedilly]

At the risk of incurring your wrath at such a stupid question but could you have miss "that bottle" when you put the sugar in the bottles; easily done.

Not a stupid question at all.

It was definitely primed because I drank the sediment to check and it was virtually pure sugar as it hadn't dissolved or been converted.

My understanding was that the sugar doesn't need dissolving or mixing in as the yeast will still get to work on it. I have since turned the other 39 bottles upside down a few times and the granules have now dissolved. Could this possibly have been the problem?

 

[orlando]

At the risk of incurring your wrath at such a stupid question but could you have miss "that bottle" when you put the sugar in the bottles; easily done.

Not a stupid question at all.

It was definitely primed because I drank the sediment to check and it was virtually pure sugar as it hadn't dissolved or been converted.

My understanding was that the sugar doesn't need dissolving or mixing in as the yeast will still get to work on it. I have since turned the other 39 bottles upside down a few times and the granules have now dissolved. Could this possibly have been the problem?

I guess, but I haven't heard of it before. I recommend bulk priming as this ensures that you are introducing the sugar in a syrup and providing a uniform amount.

 

[Pete H]

It sounds like they need more time in the warm especially if you are still tasting sugar, the yeast hasnt had enough time to eat it up. Ive been keeping mine in the warm for 3 weeks lately due to the temps. I now batch prime all my brews as you get a more even carb and have no bother with undisolved sugar, i find this a better method and have had great results too.

:

 

[winelight]

I wonder though whether it's a useful lesson from this experience to give the bottles a good shake after fitting the caps to make sure the sugar is dissolved. I will try that myself next time.

 

[orlando]

I wonder though whether it's a useful lesson from this experience to give the bottles a good shake after fitting the caps to make sure the sugar is dissolved. I will try that myself next time.

Batch prime next time and it won't be a problem. :

 

[winelight]

I know I know but I don't have another FV to decant it into. I don't mind priming 40 bottles, the end result is worth it ... :)

 

[Zedilly]

The Coopers european lager requires a lower fermentation temperature due to the lager yeast in the kit which isn't a problem at the start as your sugar is dissolved in hot water with the wort, but when priming, the brew is at this lower temperature and the sugar is just sitting in the bottom of the bottles and maybe it is just taking a while for the yeast to get going on it.

I think next time I will dissolve the sugar in a measured amount of water then use a syringe to put the required amount into each bottle to eliminate the dissolving issue.

 

[Baz Chaz]

I would give serious thought to getting a spare FV and batch priming, I started batch priming some time ago and find it far easier and more efficient, never had any problems at all :thumb:

 

[rpt]

How hard the plastic bottles get is a great guide to how well carbonated they are - they don't get totally hard. Once you've got your first brew right you will know how hard they get. I prefer glass bottles but put some in plastic to guide the carbonation.