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2

Ehhhh, not having 50 points... Either way, I would HIGHLY recommend not opening up the bottles and adding anything, or taking anything else out. This is just asking for contamination or at least oxygenation. Warm the bottles up a bit should work. Or letting them sit longer works too. Also, the yeast that is left in suspension when bottling is normally the ...


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You can always leave them longer at the lower temperature, or bring them up to 70ish. Which Yeast did you use specifically? Did you re-pitch yeast during bottling or it was warm for the initial pitch? 80-85 is pretty warm for Ale Yeasts. Wouldn't kill it, but might give off some flavors that aren't wanted. Prior to bottling were you still getting bubbles ...


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It might be that your beer is quite strong (you didn't mention the OG), and the yeast has bowed out. (what yeast did you use?) What's the current reading on the brew? I'd open up a couple of bottles, add a few crumbs of dehydrated yeast with a high alcohol tolerance (at this stage, using champagne yeast is quite ok, try it on a few bottles). Close it up ...


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If you saw a beer head during the 2nd fermentation, you likely just let the beer get too cold. Ales tend to like 70F+ bottle fermenting conditions. You can tell if your beer's yeast has died by the foam created when mixing in sugar. The reaction will always create alcohol and CO2. The reaction creates bubbles, which make the foam during fermentation. ...


4

It's probably just too cool. I had lots of problems with carbonation when I left my bottles in my 65-70 degree basement. In fact, I had one batch where the bottles on the concrete floor did not carbonate but the ones sitting on top of those, off the floor, did carbonate. Eventually, I started putting them in the laundry room on a shelf above the dryer, where ...


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I suspect it has to do with the ratio of liquid volume to gas (head) volume. When bottling each bottle has a certain amount of headspace, while when kegging the amount of headspace relative to the liquid vloume is much smaller since there is only one vessel. Now, I am not talking about the speed of carbonation, just the final result (the equilibrium): ...


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You might just need more time. I usually let mine go for 7-10 days total before. 5 days seems a little short to me even with your 30PSI upfront charge.


2

The carbonation process shouldn't matter with respect to your altitude. Inside your keg is a closed system. So the same rules of temperature and pressure applied will get you the same volumes of CO2. The rate at which the beer 'de-carbs' in the glass IS effected by your altitude however. So if you find that the beer is getting too flat to quickly, well ...



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