Hey,
I recently brewed my first batch of homebrew, a southern English Brown Ale. I used a yeast starter from a friends batch due to a unforeseen closure of the local HBS. I used 1/2 cup of corn sugar for bottling 5 gallons of beer. After opening a bottle, I noticed that the flavor was great but there was very little carbonation. The beer had been bottle conditioned for about 4 weeks. I tried my first bottle 1 week after bottling and then every few days after and noticed no change in the carbonation.
My theory is that the yeast had been spent in the fermentation phase and there wasn't enough active cells that made it into the bottles. Is this theory sound or is there something else that could have gone wrong?
Is there a way I can salvage my last 24 beers? Could I add a small amount of new yeast to each bottle?
Slainte!
I recently brewed my first batch of homebrew, a southern English Brown Ale. I used a yeast starter from a friends batch due to a unforeseen closure of the local HBS. I used 1/2 cup of corn sugar for bottling 5 gallons of beer. After opening a bottle, I noticed that the flavor was great but there was very little carbonation. The beer had been bottle conditioned for about 4 weeks. I tried my first bottle 1 week after bottling and then every few days after and noticed no change in the carbonation.
My theory is that the yeast had been spent in the fermentation phase and there wasn't enough active cells that made it into the bottles. Is this theory sound or is there something else that could have gone wrong?
Is there a way I can salvage my last 24 beers? Could I add a small amount of new yeast to each bottle?
Slainte!