Hot answers tagged carbonation
4
It does sound like your priming sugar wasn't mixed very well. That said, if the flat bottles are sweet to the taste there's something else afoot.
When I bottle I usually mix a cup of water with 3/4 cup of corn sugar and stick it in the microwave for a couple minutes to boil it. I then let it cool for a while before pouring the solution into the bottom of ...
4
In short, no, not if you're using an airlock. You need pressure to reach the levels of carbonation required. With an airlock, you only get atmospheric pressure, so the pressure inside is the same outside.
Carbonation is measured in volumes of CO2. 1 Volume of CO2 is the same volume of CO2 as beer - 2 volumes would be twice the volume of CO2 as beer at ...
3
The CO2 won't keep the gelatin suspended - it will sink as normal.
The CO2 pressure is evenly distributed throughout the keg and applies pressure equally in all directions. There's no more CO2 pressure pushing down than there is pushing up, so Gravity will still produce a downwards force, and the gelatin will sink.
3
A typical 20 liter batch uses around 120g of table sugar, or 6g per liter.
One teaspoon of sugar is about 4.2g. So when you used 0.5tsp in 750ml that's 2.1/0.750 = 2.8 grams per liter, which is less than half the typical 6 grams per liter. For 1.5tsp in 1250ml, that's 1.5*4.2/1.25 = 5g/l so much closer, but still undercarbonated - it's quite hard to measure ...
2
These are very thick bottles. While I wouldn't let them pressurize forever, if you keep them cold, wear leather work gloves, and bring them outside in a bucket of ice water, you should be able to open them safely (and messily). I also recommend using safety glasses.
For safety (and cleanliness) reasons, I wouldn't try to save them. You might be ok if you ...
2
If the beer has not fermented in the 3 weeks since bottling, it's not likely to kick off any time soon.
Assuming that the beer is not excessively high in alcohol, you should add more yeast to the bottles to initiate fermentation. Get yourself a packet of dry yeast (check the manufacture date or expiry date to be sure it's fresh yeast). Uncap the bottles ...
1
As Thomas answered, safety is paramount right now. Glass shrapnel is a serious reality, and you don't want that in your eyes, hands, face, anywhere. Wear gloves, wear glasses, I'd even recommend a jacket/sweater when venting to keep shrapnel out of your arms/torso. Keep your beer as cold as possible to slow down fermentation.
Store them away from ...
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