My last two batches of beer have been uncarbonated. The first time I assumed I didn't mix the priming solution or something. Now, the second in a row is almost 2 weeks old (a bit young, I know) and not just undercarbed but seemingly UNcarbonated. All my other batches have been perfect.
I am thinking that it's too cool to carb properly. It's cool up here in the northwoods, sitting about 64-65 degrees in the house. I put a space heater on the boxes holding the bottled beer today- now it's 69.8 degrees inside the box.
I used 5 ounces of priming sugar for both batches, dissolved in 2 cups water. I cool this solution, then add it to my bottling bucket. I then rack my beer into the bottling bucket, swirling my putting the racking tube under the surface. It seems to be well mixed. Then I bottle in sanitized bottles, using one-step and no detergent. I use a basic 1-2-3 method, and my beer is pretty clear. In the uncarbed batches, there is a dusting of yeast on the bottom. I have gently shaken the bottles to get the yeast back into suspension (about a week or so ago, I think).
Do you think the temperature is the problem? I would think it would still carb at a lower temperature, but take longer. The first batch has been sitting at 64-65 degrees for over a month, with no carbonation. What am I doing wrong?
Lorena
I am thinking that it's too cool to carb properly. It's cool up here in the northwoods, sitting about 64-65 degrees in the house. I put a space heater on the boxes holding the bottled beer today- now it's 69.8 degrees inside the box.
I used 5 ounces of priming sugar for both batches, dissolved in 2 cups water. I cool this solution, then add it to my bottling bucket. I then rack my beer into the bottling bucket, swirling my putting the racking tube under the surface. It seems to be well mixed. Then I bottle in sanitized bottles, using one-step and no detergent. I use a basic 1-2-3 method, and my beer is pretty clear. In the uncarbed batches, there is a dusting of yeast on the bottom. I have gently shaken the bottles to get the yeast back into suspension (about a week or so ago, I think).
Do you think the temperature is the problem? I would think it would still carb at a lower temperature, but take longer. The first batch has been sitting at 64-65 degrees for over a month, with no carbonation. What am I doing wrong?
Lorena