<bhufford@hotmail.com> wrote in message
news:1171954137.522469.199560@t69g2000cwt.googlegroups.com...[color=blue]
> On Feb 19, 7:11 pm, "Joe Murphy" <spamt...@spam.com> wrote:[color=green]
>> 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=darkred]
>> > In article <taydnf0co-gSDkXYnZ2dnUVZ_oWdn...@rcn.net>,
>> > spamt...@spam.com
>> > says...
>> >> 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=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=darkred]
>> >> Would shaking the bottles help reactivate the yeast seditment in the
>> >> bottom,
>> >> allowing them to contribute more CO2?[/color]
>>[color=darkred]
>> > 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.
>[/color]

The Best representation of a Abby Ale I have drank was arournd 15 years old.