cwhill
Well-Known Member
My very first brew under the guidance and tutelage of my brewing neighbor was ready for a sample test. It was completely flat! Only had the tiniest hint of carbonation. The beer was called a Summer Wicked Ale suppose to be a Sam Summer knock off. Everything seemed to go OK during the brew and bottle. It used a Nottingham Ale Yeast and I used 5 oz. of priming sugar prior to bottling. I mixed as per the directions before pouring it into the bucket prior to bottling and carefully stirred it. The bottles have been stored in a closet @ 70 degrees for 20 days. I tried one sample after 12 days and foolishly I opened 2 bottles one for me and the neighbor but they were both dead flat. Taste was pretty decent. So I waited until last night. The bottle was refrigerated for 24 hours. Still completely flat. I spoke to the "brew guy" at my local brew shop. The first thing he recommended was putting the bottles in a higher temperature area, like 75-78 degrees to see if it will kick start the yeast again. Just prior to bottling the recipe called for 2 tablespoons of Lemon Extract and he said the acidic lemon may be slowing the yeast process..Is this batch salvageable or is time to think about dumping? Any thoughts are greatly appreciated.