I'm still new to homebrewing, I made 2 batches of Cooper's India Pale Ale, both in carboys from start to finish.
I bottled into 341ml brown bottles, here's a photo of the bottles used:
( http://www.mylifeisbeer.com/beer/bottles/autopics/227.jpg )
I used a table-top beer capper, and primed the bottles individually with 1/2 tsp of dextrose.
It's been one week, and the 2 bottles I tried are flat. A slight "tss" sound as I twisted the cap, with no head, and very few little bubbles floating to the top.
I've heard of some cappers not giving a good seal, but not the tabletop type, the other type.
I know it would have been less tedious to bulk prime (which I'll definitely do next time,) but individual priming is just as effective isn't it? And 1/2 tsp would be the right amount for 341 ml right?
And the caps are brand new, haven't been sitting in any basements or anything.
So my 2 questions are:
1. What's to blame for it being flat?
but more importantly:
2. What can/do I do now with my 120+ bottles of flat beer. Is re-priming an option? Is it salvageable? or will I be drinking flat beer for the next few months, and not offering it to guests?
I bottled into 341ml brown bottles, here's a photo of the bottles used:
( http://www.mylifeisbeer.com/beer/bottles/autopics/227.jpg )
I used a table-top beer capper, and primed the bottles individually with 1/2 tsp of dextrose.
It's been one week, and the 2 bottles I tried are flat. A slight "tss" sound as I twisted the cap, with no head, and very few little bubbles floating to the top.
I've heard of some cappers not giving a good seal, but not the tabletop type, the other type.
I know it would have been less tedious to bulk prime (which I'll definitely do next time,) but individual priming is just as effective isn't it? And 1/2 tsp would be the right amount for 341 ml right?
And the caps are brand new, haven't been sitting in any basements or anything.
So my 2 questions are:
1. What's to blame for it being flat?
but more importantly:
2. What can/do I do now with my 120+ bottles of flat beer. Is re-priming an option? Is it salvageable? or will I be drinking flat beer for the next few months, and not offering it to guests?