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?

Any other hints?

Thanks,
JM

6.6 lbs. of Munton's Light malt extract
3 lbs. of light dried malt extract
2 lbs. of 20L Crystal malt
1 lb. Belgian candi sugar
Bittering hops: 1.5 oz. of Styrian Goldings (skunkiest hops I've smelt)
Finishing hops: 0.5 oz. of Saaz
White Labs Belgian Abbey Ale Yeast (#WLP530)

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.

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" <spam@trash.com> wrote in message
news:MPG.20430fe56ce5d7fb9896e2@news.verizon.net...[color=blue]
> In article <taydnf0co-gSDkXYnZ2dnUVZ_oWdnZ2d@rcn.net>, [email]spamthis@spam.com[/email]
> says...[color=green]
>> 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.[/color]

[BierNewbie]

3 weeks is minimum for a high gravity to carb.

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.

<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.