So this is my first actual post but I've been a long time follower of HBT. Truly an amazing community of home brewers.
So I brewed a big RIS back in April and bottled it in July and cracked the first one in October. I added an entire vial of the same White Labs yeast I originally fermented with to the secondary a few days before bottling. Definitely added my priming sugar to the bottling bucket. The bottles have been at proper temps since bottling day. (70-75) I have occasionally opened bottles to see if carbonation is changing at all and have even shaken every bottle multiple times. Im at a total loss for answers and I haven't found a solid answer on the forums for actual steps to fix an undercarbed beer. I am now thinking maybe because its such a big beer it would require more priming sugar? (I just used the standard 5 oz bag ) But from what I understand it would of still eventually carbonated even with to little priming sugar. The carbonation is SEVERELY lacking ..its almost flat ..just a tiny tiny bite on the tongue and a non existent head. I have had succes witha prior batch injecting 2ML of a yeast mixture into each bottle and recapping but that batch was completely flat. I am not sure if you can succesfully do this with an already somewhat carbbed beer. Any and all ideas would be greatly appreciated.
So I brewed a big RIS back in April and bottled it in July and cracked the first one in October. I added an entire vial of the same White Labs yeast I originally fermented with to the secondary a few days before bottling. Definitely added my priming sugar to the bottling bucket. The bottles have been at proper temps since bottling day. (70-75) I have occasionally opened bottles to see if carbonation is changing at all and have even shaken every bottle multiple times. Im at a total loss for answers and I haven't found a solid answer on the forums for actual steps to fix an undercarbed beer. I am now thinking maybe because its such a big beer it would require more priming sugar? (I just used the standard 5 oz bag ) But from what I understand it would of still eventually carbonated even with to little priming sugar. The carbonation is SEVERELY lacking ..its almost flat ..just a tiny tiny bite on the tongue and a non existent head. I have had succes witha prior batch injecting 2ML of a yeast mixture into each bottle and recapping but that batch was completely flat. I am not sure if you can succesfully do this with an already somewhat carbbed beer. Any and all ideas would be greatly appreciated.