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So heres the scoop, I have done a few extract(steeping grains) so far and have had no troubles except ine batch so far. It was an ipa from best case, it was a little bit of a defect because i brewed it without making sure i had enough of everything (rookie mistake) and i was short 1.5kg of malt extract for the recipie. It fermented for 3 weeks (1 primary 2 secindary) and has been in the bottles now for going on almost 3 weeks, ive tried a few bit all of them so far have had a small psst noise but when i pour they only have slight carbonation and little to no head, and almoat no body (thinkong because of the lack of all the extract). They beer fermented at a fairly stable 19 to 20C but the closet where i keep the bottles is showing 16C on the thermometer, could this be why its taking so long to carb up?
Tha ks in advance for your help!!

eaglesnestbrewing wrote:So heres the scoop, I have done a few extract(steeping grains) so far and have had no troubles except ine batch so far. It was an ipa from best case, it was a little bit of a defect because i brewed it without making sure i had enough of everything (rookie mistake) and i was short 1.5kg of malt extract for the recipie. It fermented for 3 weeks (1 primary 2 secindary) and has been in the bottles now for going on almost 3 weeks, ive tried a few bit all of them so far have had a small psst noise but when i pour they only have slight carbonation and little to no head, and almoat no body (thinkong because of the lack of all the extract). They beer fermented at a fairly stable 19 to 20C but the closet where i keep the bottles is showing 16C on the thermometer, could this be why its taking so long to carb up?
Tha ks in advance for your help!!

That 16C storage closet is likely the culprit. Try moving them to a warmer area for a couple of weeks and they should carb up nicely.

the lack of body is definitely due to the extract shortage. Nothing can be done about that. Carb could be a few things: yeast issue, no enough sugar when bottling, or temp for conditioning. The only thing you can do is increase the temp for a week and see if that helps.

I figured it was the temp of the closet, i moved tgem last night out into the bedroom closer to the heater which is set around 20 for the room. Im hoping in a week or so they will be carbed up enough to drink

Did you remember to add additional sugar at the time of bottling? My buddy just did exactly that. Had non-carbed beer and when I pushed it turned out he didn't realize that you needed to add priming sugar after fermentation.

Jason

Yea i added the priming sugar the kit came with, like i said there is carbonation, but the other two were neadly fully carbed in a week or so, this is almost 3 whole weeks with so so carbonation

flat beer? call it a firkin brew. drink and enjoy

Well its been close to a week oit if that colder closet in the bedroom set at 21C and had one last night and they are way more carbonated that they were after 2 weeks plus in the closet. Thanks all for the help on this