In article <taydnf0co-gSDkXYnZ2dnUVZ_oWdnZ2d@rcn.net>, [email]spamthis@spam.com[/email]
says...[color=blue]
> Did a five-gallon recipe for a Belgian Tripel that, after being in the
> bottle for eight days is producing very little carbonation. I'm going to
> wait for at least two weeks before grudgingly downing two cases of flat
> beer, but in the meantime what can I do to improve the conditions for
> carbonation?
>
> I am having trouble getting the bottles to remain in a room with a
> consistent temperature above, say 65-degrees. I live in a drafty house the
> Northeast United States and things are cold these days. I think that is
> contributing to the problem so I've moved the two cases of beer closer (not
> too close, though) to a particularly warm radiator.
>
> Would shaking the bottles help reactivate the yeast seditment in the bottom,
> allowing them to contribute more CO2?
>[/color]
Don't panic, give it at least 3 weeks at 60c plus before you give up on
carbonation.