Missed It By That Much

This stout…it’s so close to perfect! So close.

But it is not carbonated. It’s been in the bottle for a month now and I just don’t know what went wrong, but there you have it. It is not carbonated.

It’s still very, very tasty. Roasted coffee qualities and an initial mouthfeel that is properly dense and very, very smooth. I credit this to the addition of calcium to the water; it really made all the difference.

The nose doesn’t provide much roasted elements however, and the finish is a little oily. All because it isn’t carbonated.

Recipe as follows:

Brew Date: 11.12.12

Steeping grains (partial mash)
1 lb black malt
2 lb marrit otter
1 lb C80
9 oz Carapils
9 oz Munich
1 oz Roasted Barley

7 lb LME

1 oz Centennial @ 60
.25 oz Pearle @ 60
1 oz Glacier @ 30

1056 American Ale Wyeast, started with some brown sugar

Gravity still unknown due to not having hydrometer yet.

Added 3 grams each calcium and Baking soda to water before boil

Put into secondary 11.26

Bottled 12/9/12

3 thoughts on “Missed It By That Much”

  1. Ok, so I have run into similar issues with bottle conditioning in the past. We brewed a Baltic Porter that took FOREVER to carbonate (I am talking 3 months here). At first we chalked it up to the the oily sheen we saw…not sure why we did that, but it seemed like a good reason at the time. I have a feeling it was related more to the higher ABV in the beer (about 8.5% if I remember correctly) that slowed our yeasts down in their work. When we bottled, we added a touch of champagne yeast to get it jump started, and I bet that is what ended up finishing ours off…it just took a while. Even though we weren’t getting carbonation when we thought we should, I decided to just sit on it for a while and that ended up paying off. Not sure you will have the same results, but you might want to give it some time. What temp are you storing it at? I kept mine in my house, which sits at between 65-70 degrees most of the time.

    1. I’ll confess I had not considered the higher alcohol content being an issue. Most of my beers are ready within a week or so, especially since I add bottling sugar, that it seems like an aberration to have to wait so long for any carbonation to take effect. However, given the volume of grain plus liquid malt, some champagne yeast may have been necessary to provide some fizz a the end. Then again, I have a feeling that if I set this aside for two more months, it would be carbonated, extra yeast or no.

      That said: I do have an amber ale that is ready to drink so I may just push that ahead of this, give it another couple weeks, see if any other homebrew is ready and give it time. It might just make all the difference.

      I store the bottles in a cooler part of the house: I’d say low 60’s is where it’s at now. That certainly could impede the activity of the yeast.

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