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Damehasajojajo

Under-Carbed Christmas Ale

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Hello Everyone,

Last night I cracked open a couple of brews that I intend to drink next month. The first was the MB Englishman's Nut-Brown Ale with Mellow Amber, which I fermented for two weeks and then bottled six weeks ago. Tasted great with good carbonation. I then tried the MB Christmas Ale, (brewed and bottled a week earlier than the Nut-Brown) which tasted promising, although I think it can use another several weeks to really come together.

The problem with the Christmas Ale was the carbonation, which was very low. Interestingly, I batch primed both recipes with honey, 70g for the Christmas Ale and only 52g for the Nut-Brown, but the Christmas Ale still came out under-carbed. Does anyone have any thoughts on what might have happened (aside from my just weighing the honey incorrectly)? Also, am I correct that nothing can be done at this point to help improve the carbonation?

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Did you condition both sets in the same temp? AND...is that the only difference in what you did between the two groups?

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Thanks for the quick reply, 'Dag. There were slight differences in temperature at bottling time (maybe 6-8 degrees between the two batches), which I thought I accounted for in my priming calculations. Both batches were cold crashed for 24 hours, but I used the temp in my basement and not the fridge to calculate honey amounts. Other than that, I simply followed the MB directions and primed using the same method. Even with the difference in ambient temperature at bottling, I would think that 70g of honey would be enough to achieve a decent level of carbonation, no? I'm wondering if I just goofed up the measurement...

Edit: but to answer your question directly, yes, they conditioned at the same temperature

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