I'm fairly new to home brew and encountered a problem. Made a heffaweissen via extract kit. Made a yeast starter with Wyeast Bavarian Wheat. Good activity in the starter. Couldn't boil until about 48 hours later. Pitched at below 80 degrees. Good Kreusen. Moved to secondary for about 2 weeks at 70 degrees. Then bottled using the standard priming pack of sugar in the bottling bucket. Now in the bottle for nearly 3 weeks and it's completely flat. Glass bottles with standard crown caps so I'm confident of a good seal. No off tastes though it is my first try with this one and I don't have a baseline for how it should taste. I did forget to take a final gravity reading so I'm not sure what that was. I have no clue what went wrong or how to fix it. It's as if the yeast died off. I did open 2 last night-added one Cooper's dextrose drop to one, two to the other and recapped. We'll see...
Anyone with similar experience or thoughts? I could open the bottles and re-innocculate with dry yeast or just learn to enjoy it flat.....
Thanks for any help.
Anyone with similar experience or thoughts? I could open the bottles and re-innocculate with dry yeast or just learn to enjoy it flat.....
Thanks for any help.