I bottled a Fat Tire clone a couple weeks ago, opened the first one a couple days ago and there was almost no carbonation. I tried another one last night, hoping it was just a bad seal on the first one, but it was flat too.
After thinking about it a bit, I think I know why they're flat. Right after bottling I brought the beer down to the basement, where its 50-55 degrees. I used Safale US-05 yeast, which wants to ferment from 59-75. Bonehead move, I know. But now I have two questions.
1. Is that temperature difference enough to result in flat beer, or do you think I have another problem?
2. Can I fix it just by storing the beer at room temp for a week or two?
Just to get a few things out of the way, the OG and FG were as expected, I had pretty active fermentation, and I'm sure I added the right amount of priming sugar.