Originally Posted by FSBrewer
I made an AHS Becks Extract, lagered it in the beer fridge for 2 months. As I recall it tasted OK then. Then I used 1.25 cups of light DME as my priming sugar when bottling it. That was also 2 months ago. Unfortunately the beer still tastes of DME. I guess the yeast did not fully consume the priming malt. I assume that at this point I shouldn't expect the sweetness to go away.
Any suggestions on how to avoid this problem in the future?
PS - it does have some carbonation but not extremely fizzy.
Agitating the bottles and raising the temperature to 70+ degrees may get things going again, but it would probably be quite slow and may well stall again.
I would uncap the bottles, add a few drops of rehydrated dry yeast with decent alcohol tolerance to each, and then quickly recap. Keep the bottles at 70+ degrees for a 4-6 weeks, and that might do the trick.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I