browillard
Well-Known Member
Ok, here's the issue...
I bottled a dry stout (Beamish clone) on December 13th. I added 2 g of corn sugar to 4 gallons 0f beer as recommended by tastybrew.com's priming calculator. I tested two in seven days and both were carbed perfectly. I tried another on Christmas Day and it was flat, completely, utterly and disappointingly flat. Chalked it up to bad mixing of sugar, low yeast count, bad luck, etc.
I tried two more last night. Both completely, utterly and disappointingly flat again. What could be the issue?
Just for more info, I always pour the priming sugar solution into the bottling bucket before racking the beer into it. That way the sugar can be thoroughly mixed as the beer flows in.
Should I just chill for 2-4 weeks or consider opening and re-priming?
I bottled a dry stout (Beamish clone) on December 13th. I added 2 g of corn sugar to 4 gallons 0f beer as recommended by tastybrew.com's priming calculator. I tested two in seven days and both were carbed perfectly. I tried another on Christmas Day and it was flat, completely, utterly and disappointingly flat. Chalked it up to bad mixing of sugar, low yeast count, bad luck, etc.
I tried two more last night. Both completely, utterly and disappointingly flat again. What could be the issue?
Just for more info, I always pour the priming sugar solution into the bottling bucket before racking the beer into it. That way the sugar can be thoroughly mixed as the beer flows in.
Should I just chill for 2-4 weeks or consider opening and re-priming?