Okay so I've been dealing with this english bitter for quite a while now, and would love to be drinking one right now.
I made a five gallon batch of Coopers english bitter ale, and added an extra gallon of water for the heck of it. It called for the can of stuff plus 2.2 lbs of dextrose, so due to the extra gallon of water I put an extra .4 lbs of dextrose. Everything seemed fine, fermentation went well, two weeks in the primary and then went a week in the secondary. My carboy was only five gallons so I made a 8 pack with the extra, and guessed about three teaspoons of sugar for the leftover bit for just those 8. I did not put any sugar into my secondary (not sure if I was supposed to) I just siphoned it into the carboy and capped it off with an airlock. I let that sit for another week before i bottled. my wife somehow misplaced my bag of premeasured priming sugar I purchased from my brewsite, and I searched high and low to no avail. I ended up doing research online and ended up with 2/3 cup of cane table sugar (I didn't have a scale) for the five gallon batch, so I put that in the bottum of my bottling bucket and siphoned from secondary into there. Than I bottled!
So its been 16 days now, and my beer is as flat as can be. I opened a few periodically and they are just not carbonated in the slightest.
After giving it some thought I realized that the bag of priming sugar that came in that bag was like eight times the 2/3 cup I put in, and in no way does that seem right to me, but this is only my second batch so I cannot be sure.
I do not want to purchase carbonation tablets because I purchased a scale yesterday. So What I am interested in finding out is where do I go from here?
I was going to open them all, calculate how much cane sugar per 12oz bottle, (about 12 22oz as well) and just drop in the amount of sugar and re-cap and wait another two weeks. Although, should I covor each bottle with foil and let it sit for a few days to make sure any remaining sugar is finished? Was I supposed to put sugar in my secondary to keep the yeast feeding and alive? is there a chance that all the yeast that would carbonate was washed down the drain with the muck at the bottum of the primary and secondary???
Please give me suggestions