flat beer

[BrewNoob]

OK give me hell but I opened a bottle of IPA I primed and bottled 5 days ago. It was a 3/4 full bottle, the last of what was left in the bucket. I primed it with 6 oz of priming sugar and 2 cups of water. It's comepletely flat. Yes I know I should give it a full week preferably 2 weeks but my RIS I tasted at 6 days had a nice carbonation going. The RIS was 5.4% abv and the bottle had a 1/8th inch of trub/silt, whatever it's called in the bottom of the bottle. The IPA has almost none and is a 7.1 abv. I had fermed the IPA for 7 days dry hopped and racked it to secondary for 10 days. alot of trub settled in the carboy over this time. Did the ABV kill my yeast? Did I not get enough trub in the bottling bucket when I went to bottle? Or does it take longer to carbonate high ABV beers? The beer tastes perfect, just no carbonation. Thanx in advance.

Gerard

[Kaiser]

Give it some more time Gerard. If you don't have significant carbonation after 2 weeks, then you should start worrying.

What temp are the bottles sitting at?

Kai

[BrewNoob]

about 72 degress F

Gerard

[Kaiser]

about 72 degress F

That should be fine.

You should expect slower cabonation due to the higher ABV and less yeast in the bottled beer. But there should be enough yeast left to give you carbonation.

Relax and have a home brew

Kai

[BrewNoob]

yea I hope...even if it doesn't carb it tastes good enough I will drink it.just disappointed and want to not make the same mistake next time. I wonder now...I did ferm it too high...71F room temp so prob got up to 78F or so inside and then When i learned cooler is better i moved it to the basement for dry hopping where it's 62 F. I wonder if this made the yeast drop out too much?

Gerard

[newbiebrew]

Just as a side note brewnoob, and anyone feel free to chime in and disagree with me because i am just speaking from my own experience, but i usually go with about 4oz priming sugar for a five gallon batch. Ive gone higher than that and the beer started to get a little too spritzy.

[Lufah]

6oz is a little high on the priming surgar. You should be fine with your yeast. My bottle conditioned beers almost always take 3 weeks to get fully carbed.

You probably dropped some out when you cooled it down, so carbing may take a bit longer, but should still happen. Your ferment temps were a bit high, but the dry hopping should help cover some off flavors if you got them. What yeast did you use?

Travis

[BrewNoob]

I used a wyeast smack pack...dunno the variety forgot to write it down. The ferm was nice and strong for a full 7 days though.

Gerard