Found Collection

> - Good points:  Tastes good, nice color, better then I expected!  No
> trace whatsoever of any infection.   Nice and clear, very clean in
> appearence, red-brown color.

> - Only Bad point:   No carbonation at all despite 3/4 cup corn suger
> solution added to the bottling bucket on bottling day.  Flat.  I can
> only dream of how good this might taste carbonated.

> Before bottling, I posted a question to this newgroup about swirling a
> little yeast into suspension to allow for bottling conditioning.   The
> general consensus was that this was not at all needed.   So I assume I
> got enough yeast and I did no swirling whatsoever.   I guess it is not
> fermenting in the bottle, or very very slowly.

> Should I expect significant carbonation for 8 bottle-conditioning days
> at 65 deg F?  I did see a light dusting of sediment on the bottom of the
> bottle, so that is a little encouraging, I guess.  But it is really
> flat.

> How long should I wait before considering this a carbonation failure and
> add new yeast to all the bottles?  I think I can taste a very slight
> sweetness from the corn suger in the flat ale.  And is uncaping and
> pitching in a grain of Safale or something the way to do this?

> Sigh.

> -jP

> I could not resist trying a bottle of my batch #1 today, an American
> Ale.  It has only been in the bottle for 8 days after 1 week primary and
> 2 weeks in the secondary, all at 65 degrees in the ba***t the whole
> time.   75% attenuation occurred, Wyeast 1056.   Bottles stored boxed in
> same ba***t at 65 deg F.

> - Good points:  Tastes good, nice color, better then I expected!  No
> trace whatsoever of any infection.   Nice and clear, very clean in
> appearence, red-brown color.

> - Only Bad point:   No carbonation at all despite 3/4 cup corn suger
> solution added to the bottling bucket on bottling day.  Flat.  I can
> only dream of how good this might taste carbonated.

> Before bottling, I posted a question to this newgroup about swirling a
> little yeast into suspension to allow for bottling conditioning.   The
> general consensus was that this was not at all needed.   So I assume I
> got enough yeast and I did no swirling whatsoever.   I guess it is not
> fermenting in the bottle, or very very slowly.

> Should I expect significant carbonation for 8 bottle-conditioning days
> at 65 deg F?  I did see a light dusting of sediment on the bottom of the
> bottle, so that is a little encouraging, I guess.  But it is really
> flat.

> How long should I wait before considering this a carbonation failure and
> add new yeast to all the bottles?  I think I can taste a very slight
> sweetness from the corn suger in the flat ale.  And is uncaping and
> pitching in a grain of Safale or something the way to do this?

> Sigh.

> -jP

> >Should I expect significant carbonation for 8 bottle-conditioning days
> >at 65 deg F?

> Not in my experience.  Although 65 degrees is a tad on the low side,
> significant improvements in carbonation will occur over time.

> I would put them in a 70 degree environment for another 5-7 days.

> Ron

> Congatulations on your first brew of many to follow, I'm sure. As far as the
> carbonation, give it some time. I believe your priming level is appropriate,
> just be patient. Don't worry, you know the saying.  Keep on brewing. Cheers,
> Jim

> > >Should I expect significant carbonation for 8 bottle-conditioning days
> > >at 65 deg F?

> > Not in my experience.  Although 65 degrees is a tad on the low side,
> > significant improvements in carbonation will occur over time.

> > I would put them in a 70 degree environment for another 5-7 days.

> > Ron