RIS taking a long time to get carbed up
#1
Posted 11 April 2009 - 09:33 AM
#2
Posted 11 April 2009 - 09:38 AM
#3
Posted 11 April 2009 - 09:42 AM
#4
Posted 11 April 2009 - 09:43 AM
#5
Posted 11 April 2009 - 10:11 AM
BINGO!My stouts always carbed slow in the bottle, and I have no good explanation for it.Maybe the high alcohol content.BrewBasser
#6
Posted 12 April 2009 - 06:37 PM
so much for that Master Brewer Certificate ehh?jk BBThat's the most logical explanation I can come up with, other than simply that higher gravity beers tend to cause yeast to lose it's viability in it's ferment, and the few surviving cells are just not enough of a population to do the job quickly. The best advice, would seem to be that when bottling a high gravity beer, to use a fresh neutral yeast to ensure viability, and a quick predictable carbonation.My stouts always carbed slow in the bottle, and I have no good explanation for it.Maybe the high alcohol content.BrewBasser
#7
Posted 12 April 2009 - 07:07 PM
#8
Posted 12 April 2009 - 07:33 PM
+1 I found with any of the beers which I keep in secondary for prolonged lengths (RIS, DIPA, Barley Wine), when it comes time to bottle, the yeast have mostly gone dormant. I generally will rehydrate some dry yeast and mix it well in the bottling bucket prior to filling. Seems to work a bit faster.I also find the ones that I have aged longer in bulk (usually high ABV brews) have less yeast in suspension due to a prolonged secondary. This coupled with the high ABV slow it down as mikeinspokane has said.Additionally 2 weeks really isn't a long time for carbonation. I've had batches that take a month before they show adequate carbonation and could still use a week or two at cellar temps for that gas to dissolve completely into solution.Patience and your RIS will be great, the fact that there is any carbonation at all says the yeast is viable, it just needs time.
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