On Feb 19, 7:11 pm, "Joe Murphy" <spamt...@spam.com> wrote:[color=blue]
> Thanks Irwin. I gently shook them for good measure. I read that putting the
> yeast back in suspension sometimes helps. I'll give it three weeks, like you
> said.
>
> "Irwin Peckinloomer" <s...@trash.com> wrote in message
>
> news:MPG.20430fe56ce5d7fb9896e2@news.verizon.net...
>[color=green]
> > In article <taydnf0co-gSDkXYnZ2dnUVZ_oWdn...@rcn.net>, spamt...@spam.com
> > says...[color=darkred]
> >> 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?[/color][/color]
>[color=green][color=darkred]
> >> 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.[/color][/color]
>[color=green][color=darkred]
> >> Would shaking the bottles help reactivate the yeast seditment in the
> >> bottom,
> >> allowing them to contribute more CO2?[/color][/color]
>[color=green]
> > Don't panic, give it at least 3 weeks at 60c plus before you give up on
> > carbonation.[/color][/color]

Fear Not Joe. I made a batch of Belgian Dubbel and it took a bit over
4 weeks to achieve satisfactory carbonation. The belgian beers
actually get better over time so don't even rush it at 4 weeks, let it
age a bit for a smoother taste.