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Old 12-29-2008, 02:07 PM   #1
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Default my beer tastes sweet after bottling

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.

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Old 12-29-2008, 02:13 PM   #2
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Use corn sugar to prime instead of DME. Corn sugar is easier for the yeast to process. Esecially since you have removed almost all of the yeast.

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Old 12-29-2008, 06:20 PM   #3
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Quote:
Originally Posted by FSBrewer View Post
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.
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Old 01-03-2009, 01:56 PM   #4
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I've kept the bottles at warm temperature for several weeks but this hasn't helped. I guess I'll try these suggestions, but first I need to research which yeast is best and then acquire an eye-dropper or something. I will try corn sugar next time. Thanks for the ideas.

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Old 01-03-2009, 02:54 PM   #5
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I had a beer that just wouldn't carb up and I bought a package of dry nottingham. I put like one little grain of yeast in each bottle, and recapped them. They then carbed up just fine.

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Old 01-03-2009, 02:56 PM   #6
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I had a beer that just wouldn't carb up and I bought a package of dry nottingham. I put like one little grain of yeast in each bottle, and recapped them. They then carbed up just fine.
For real? One tinny grain?
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Old 01-03-2009, 03:01 PM   #7
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Yep. I put such a minute amount it, it was unbelievable. It worked great, too! I'm no microbiologist, but it seems that there would be tons of yeast cells in the amount you can see.

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Old 01-07-2009, 01:19 PM   #8
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hmmm, for some reason I think I might even have a pack of that in the fridge. Is that the same as used for apfelwein? Anyhow, I think I'll try that on at least part of the batch. How long do you think I need to wait after adding it? Another 3 weeks?

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