Looking for some advice on carbonation with bottling vs. kegging . I bottle only but I'm looking to switch to kegging for more consistent carbonation. Wonder if I'm doing something wrong or how I should troubleshoot...
First Batch: Imperial Blonde Ale (OG 1.082, FG 1.012, ABV of ~8.5%) Bottled 4 gallons Feb. 1st and overshot the priming by using dextrose 5oz. Conditioning at 68-70 degrees over 2 months. Carbonation at 2 months is slightly high but still drinkable. Carb peaked about 2 weeks after bottling and remains consistent.
Second Batch: Belgian Tripel (OG 1.087 FG 1.016, ABV of 9.5%) 6 weeks in primary and secondary before bottled 4 gallons on March 1st with 5oz dextrose. ~1 month after bottling (today) and still flat. Very little carbonation that amounts to <1cm head dissipates in 30 seconds with no bubbles/carbonation. Conditioning at 68-70 degrees. Very disappointed. This is the Dragonmead Final Absolution clone that many have also voiced carb problems with.
Third Batch: Dogfish Head 90 Min IPA (OG 1.087 FG 1.018, ABV of 9.2%) 5 weeks in primary and secondary before bottled 4.5 gallons March 2nd with 5oz dextrose. Condition 68-70 degrees. Room temp flat today. No carb. No head. Decent flavor but just no carb bite to help the bitterness. Again, disappointed.
Fourth Batch: "Easy Wheat" Hefeweizen (OG 1.049, FG 1.012, ABV 4.9%) Bottled 4.5 gallons with 6.5oz table sugar April 3rd. Carbs perfect for style after one week. Can pour nice thick head than retains at room temp, however when chilled in the fridge (24hours) it loses much of the carb. Pleasantly surprised.
My technique usually consists of boiling priming sugar and adding to bottom of bottling bucket and then siphoning from carboy to the bucket to mix well. Give it a few stirs and then bottle. I don't get why two of the batches had good carbonation (especially the hefe in such a short amount of time) while the IIPA and Tripel have been over a month with nothing. Is it the high ABV? If so, why did the blond turn out alright? Should pour out and add some yeast and rebottle? I'v heard it work for some. Am I just impatient?
First Batch: Imperial Blonde Ale (OG 1.082, FG 1.012, ABV of ~8.5%) Bottled 4 gallons Feb. 1st and overshot the priming by using dextrose 5oz. Conditioning at 68-70 degrees over 2 months. Carbonation at 2 months is slightly high but still drinkable. Carb peaked about 2 weeks after bottling and remains consistent.
Second Batch: Belgian Tripel (OG 1.087 FG 1.016, ABV of 9.5%) 6 weeks in primary and secondary before bottled 4 gallons on March 1st with 5oz dextrose. ~1 month after bottling (today) and still flat. Very little carbonation that amounts to <1cm head dissipates in 30 seconds with no bubbles/carbonation. Conditioning at 68-70 degrees. Very disappointed. This is the Dragonmead Final Absolution clone that many have also voiced carb problems with.
Third Batch: Dogfish Head 90 Min IPA (OG 1.087 FG 1.018, ABV of 9.2%) 5 weeks in primary and secondary before bottled 4.5 gallons March 2nd with 5oz dextrose. Condition 68-70 degrees. Room temp flat today. No carb. No head. Decent flavor but just no carb bite to help the bitterness. Again, disappointed.
Fourth Batch: "Easy Wheat" Hefeweizen (OG 1.049, FG 1.012, ABV 4.9%) Bottled 4.5 gallons with 6.5oz table sugar April 3rd. Carbs perfect for style after one week. Can pour nice thick head than retains at room temp, however when chilled in the fridge (24hours) it loses much of the carb. Pleasantly surprised.
My technique usually consists of boiling priming sugar and adding to bottom of bottling bucket and then siphoning from carboy to the bucket to mix well. Give it a few stirs and then bottle. I don't get why two of the batches had good carbonation (especially the hefe in such a short amount of time) while the IIPA and Tripel have been over a month with nothing. Is it the high ABV? If so, why did the blond turn out alright? Should pour out and add some yeast and rebottle? I'v heard it work for some. Am I just impatient?