I’ve read from others that they have had problems with the Wyeast 1084 yeast. I made a 5 gal. batch of red Irish ale. Primed it with 5oz sugar, like I always do. Conditioned it at room (68 degrees) for exactly 2 weeks, and it is mostly flat. Is this too short of time for this yeast? Would letting it sit out for another week or so help? Has anyone opened the flat bottles and used the pre-portioned sugar pills to try and re-carbonate? Has this happened to you with this yeast, and could you get it fixed?
This was a successful brew; I don’t want to dump it. Thanks for your help!