I just opened my first batch of homebrew, a southern English Brown Ale and found it to be somewhat flat. There is some carbonation present but not nearly enough. I used a yeast culture that a friend made at short notice due to an unscheduled HBS closure and corn sugar. I think that the culture did not create a significant colony of cells, therefore most of the yeast expired during fermentation and didn't make it into the bottles for carbonation. Does this theory make sense?
Any ideas how I could fix this for this batch. I still have a few dozen 12 oz bottles, the flavor is great so I've been drinking them anyway. Could I add a small amount of corn sugar and yeast to each bottle? If so, how much could I add without having 24 bottle bombs in my closet?
Slainte!
Any ideas how I could fix this for this batch. I still have a few dozen 12 oz bottles, the flavor is great so I've been drinking them anyway. Could I add a small amount of corn sugar and yeast to each bottle? If so, how much could I add without having 24 bottle bombs in my closet?
Slainte!