I usually get well carbonated beer after two weeks. My golden strong is still flat. No I typically lager all my beer for two weeks to clean up and clarify, then since its so clear (yeast dropping out), when I am siphoning into the bottling bucket I stir the yeast cake at the end to make sure there is enough yeast for bottle conditioning. This has always worked perfectly, but this time, I'm totally flat. Should I wait or open the bottles and drop a few granuals of yeast? Any suggestions THAT HAVE WORKED?
In fermenters: IRS w/coconut, Summer Sour