Well, not sure if this is the correct place to post this or not but since I am a beginner and it is somewhat of a beginner problem I will post it here.
Anyway, we made a batch of beer from our own recipe. We used 1lb of Gambrinus Honey Malt steeped for 20 minutes. Then added 6lbs of Northern Brewer Wheat LME and 1oz American Saaz Hops for a 60 minute boil. At 30 minutes another 1oz of American Saaz. With 5 minutes left we added 1oz bitter orange peel and 0.5oz coriander. At flame out we added in 3lbs Northern Brewer Clover Honey and cooled in an ice bath in our sink. After that we transferred to the fermenter, topped up to 5gals and added Wyeast 1056 American Ale yeast. It was in there maybe 1-1.5 weeks, not 100% sure, then transferred to secondary for probably 3-4 weeks, again not sure. It definitely fermented in the primary as there was a nice yeast cake and the airlock was bubbling a lot for a few days. After the secondary we bottled, we used 5oz corn sugar added into the bottling bucket, then siphoned the beer in. We never stirred but the action of siphoning and the time it takes should have stirred it up and allowed time for the sugar to equalize through osmosis. The secondary did not have much of a yeast cake or sludge, though it did have some. We then bottle and used the O2 absorbing caps.
Now, here is the issue, after even 6 weeks they are all still flat. It's sad because other than being flat it tastes good. We have no clue what caused the issue, but the yeast pack was somewhat swelled when we got it and after smacking it, it was so swelled it felt like it was going to pop. What we are thinking of doing is opening all the bottles, maybe adding another 2.5oz sugar(?) and possibly a new smack pack of yeast and stir it up and rebottle it.
After reading this novel of mine, what do you all think.
Anyway, we made a batch of beer from our own recipe. We used 1lb of Gambrinus Honey Malt steeped for 20 minutes. Then added 6lbs of Northern Brewer Wheat LME and 1oz American Saaz Hops for a 60 minute boil. At 30 minutes another 1oz of American Saaz. With 5 minutes left we added 1oz bitter orange peel and 0.5oz coriander. At flame out we added in 3lbs Northern Brewer Clover Honey and cooled in an ice bath in our sink. After that we transferred to the fermenter, topped up to 5gals and added Wyeast 1056 American Ale yeast. It was in there maybe 1-1.5 weeks, not 100% sure, then transferred to secondary for probably 3-4 weeks, again not sure. It definitely fermented in the primary as there was a nice yeast cake and the airlock was bubbling a lot for a few days. After the secondary we bottled, we used 5oz corn sugar added into the bottling bucket, then siphoned the beer in. We never stirred but the action of siphoning and the time it takes should have stirred it up and allowed time for the sugar to equalize through osmosis. The secondary did not have much of a yeast cake or sludge, though it did have some. We then bottle and used the O2 absorbing caps.
Now, here is the issue, after even 6 weeks they are all still flat. It's sad because other than being flat it tastes good. We have no clue what caused the issue, but the yeast pack was somewhat swelled when we got it and after smacking it, it was so swelled it felt like it was going to pop. What we are thinking of doing is opening all the bottles, maybe adding another 2.5oz sugar(?) and possibly a new smack pack of yeast and stir it up and rebottle it.
After reading this novel of mine, what do you all think.