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Old 07-16-2012, 03:35 PM   #11
twistr25's Avatar
May 2012
Raleigh, NC
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Recently saw another post where the priming sugar was completely forgotten during bottling. After all the bottles were capped he realized what happened. The consensus then was to open all the bottles and use the carbonation tablets and re cap the bottles. Since you did have priming sugar, I would also +1 on waiting it out for a while longer, but I would think this would be a much better last resort, than dumping everything back into a bucket, way too much to wrong with that method.

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Old 07-16-2012, 03:44 PM   #12
Goatlocker Brewery
RuffRider's Avatar
Dec 2011
Fort Worth, TX
Posts: 169
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What kind of bottles did you use? They weren't twist-off's in a previous life were they? If so, you cannot use a bottle designed for twist-off caps. The tops of those bottles are more flat than rounded like a pry-off and therefore won't adequatley seal (i.e. hold in CO2) when you manually cap them.

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Old 07-16-2012, 03:55 PM   #13
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Jun 2011
Alachua, FL
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Originally Posted by Draken View Post
Micheal a couple things: cooling beer allows all the particles and yeast to drop out of suspension. So if we recall the mentos experiment, with warm beer you have more floaties and more nucleation sites floating in the beer. This means if the beer is heavily carbed, it geysers or foams out. With lightly carbed beers you will loose head quickly as CO2 rapidly heads out of suspension. That process does indeed take a bit longer than 4 hours.
That makes sense. Not a "degree of carbonation" issue, per-se of course. I guess it is a matter of perception, but wouldn't a "lagered" beer with fewer nucleation points seem less carbonated as less CO2 would come out of solution when poured.

Originally Posted by Draken View Post
Second at higher temperatures CO2 is more apt to stay in the air than in the liquid. Even with a pressure imbalance there is only so much CO2 a beer will absorb. Dropping the temp allows that last little bit to get absorbed into the liquid. Now I am not saying it is a detectable difference, but the science does support the reasoning.
I agree wholeheartedly, and this was what I was attempting to say. People seemed to be arguing that the cooling was necessary for carbonation, which isn't true.

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Old 07-17-2012, 01:01 AM   #14
Jun 2012
west des moines, ia
Posts: 17

I brewed a irish red ale kit. It was a dry yeast packet that I used. I'm going to try to refrigerate them for a few days and see what happens. I'll also try to resuspend the yeast and see if that works.

I think I may investigate kegging. I purchased the bottles and caps from a local supply store. No twist offs here.

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Old 07-18-2012, 09:45 PM   #15
Jan 2012
Posts: 27

I have a porter with the same problem--completely flat. I left it in primary for over a month and racked it very cleanly into the bottling bucket. I am thinking I might not have enough yeast left in suspension? The beer tastes fine (not overly sweet).

After reading this thread I inspected my bottles. There seemed to me much less sediment at the bottom than with my other brews. I shook the bottles to re-suspend what is in there--hope it works!

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Old 07-18-2012, 10:10 PM   #16
May 2012
Nottingham, (UK)
Posts: 205
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Originally Posted by MichaelBrock View Post
I have read multiple times the advice that you need to put your beer in the refrigerator for it to carb up. I am having a tough time figuring out why that would be the case though. The CO2 in the beer will be in equilibrium with the CO2 in the air above it. At room temperature the beer has plenty of CO2 in it (assuming of course that there is enough yeast, priming sugar, and time for it to carbonate). The CO2 is created by the yeast and stays in solution to the equilibrium point with the air space. The CO2 is not all in the air space. Chilling the beer will indeed raise the CO2 content of the beer since it will be able to hold more CO2 but only by the relatively little amount present in the air space (and even then it won't be even all of that CO2 as once again equilibrium will be reached). The exact same thing stands for commercial bottle beers. Assuming that there is the same amount of CO2 in the bottle, a Sam Adams Lager at room temperature will have the same carbonation level as an as yet unrefrigerated homebrew clone at the same temperature.

What am I misunderstanding?
I think you're underestimating how much CO2 can exist in the air-space. If I'm right then that space is where all the pressure on the bottle exists (I assume dissolved CO2 exerts negligible pressure). And whilst the equilibrium position might cause CO2 to dissolve under pressure even when warm, the minute you open the bottle that pressure is lost, and the 'excess' dissolved CO2 is free to fizz away immediately.
It's exactly the same as opening a warm coke: The second you twist the cap, there's a big hiss and loads of bubbles fizz out of the warm coke and it goes flat quickly.

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Old 07-20-2012, 02:59 PM   #17
Oct 2011
Kingston, Jamaica
Posts: 200
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If a batch has been in the fridge for weeks/months, can you still take it out, turn upside down to resuspend yeast and leave at room temperature for a week or two to increase ecarbonation?

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Old 07-25-2012, 07:49 PM   #18
Mar 2012
Knightdale, NC
Posts: 674
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Originally Posted by Tiredboy View Post
If a batch has been in the fridge for weeks/months, can you still take it out, turn upside down to resuspend yeast and leave at room temperature for a week or two to increase ecarbonation?
Yes. then leave at room temp for another week before re-cooling. Yeast works much faster at room temp than it does in the fridge.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

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