I have two cases of Newcastle Brown Ale clone that I bottled on April 6/7th, so about 3 weeks ago. I bottled the beer and realized I had no caps (read : I had a brainfart and they ended up in a pan of water on low for a very long time - now I sanitize the caps). I covered the bottled beers with paper and went out for a couple of hours (dinner with SWMBO). I came back and covered each bottle with sanitized foil. The next day I picked up some new bottle caps, re-primed each bottle manually with 1.5tsp of dextrose and capped them. All in all the beer was uncapped for less than a day and, for what it's worth (little) I tried to keep the bottles as covered as possible. My LHBS said that the yeast would have consumed the priming sugar very quickly which is why I reprimed.
I have tested a couple of bottles over the last week and there's practically nothing in terms of carbonation. I don't mean that they seem a little undercarbed, I mean that there is literally practically nothing. At this point I am leaving them in a dark closet, out of sight, out of mind and I will see what's happening in a few weeks time, but the purpose of this thread is to collect ideas of what might be going on. I know there is no lack of food for the yeast which makes me think that the yeast isn't viable. I suppose I could open a bottle and measure the SG and compare with what I read before I bottled, that would let me know if anything is going on. Let's assume that the SG is higher than before bottling which would mean the priming sugar hasn't been consumed. What can I do? Can I open each bottle, pour gently into a bottling bucket over a yeast / sugar solution and then rebottle? I am going to try that eventually anyway. Anything rather than pouring it down the sink.
Any ideas?
I have tested a couple of bottles over the last week and there's practically nothing in terms of carbonation. I don't mean that they seem a little undercarbed, I mean that there is literally practically nothing. At this point I am leaving them in a dark closet, out of sight, out of mind and I will see what's happening in a few weeks time, but the purpose of this thread is to collect ideas of what might be going on. I know there is no lack of food for the yeast which makes me think that the yeast isn't viable. I suppose I could open a bottle and measure the SG and compare with what I read before I bottled, that would let me know if anything is going on. Let's assume that the SG is higher than before bottling which would mean the priming sugar hasn't been consumed. What can I do? Can I open each bottle, pour gently into a bottling bucket over a yeast / sugar solution and then rebottle? I am going to try that eventually anyway. Anything rather than pouring it down the sink.
Any ideas?