My beer is flat. More priming sugar?

[rhinofarts]

Hi,
I am using a keg similar in design to the keg pictured below. Even after waiting weeks for secondary fermentation to complete, I am getting totally flat beer... I am following the beer kit instructions to the T and adding the exact amount of sugar recommended for kegging... Which in this case was 2 1/2 UK Ounces... Can I add more sugar (I use cane sugar) to my next brew to ensure it gets more natural carbonation? Any suggestions, are very welcome...

Kind Regards,

Rhinofarts

 

[jaysbrewing]

1) How long has it been sitting?
2) What is the volume in the keg?
3) Can you not get corn sugar?

 

[audger]

type of sugar shouldnt matter much... are you sure that thing is absoloutely air tight? even a small/slow leak will totally prevent it from carbonating.

 

[jaysbrewing]

the type of sugar will result in a cider flavor if you are adding table sugar as your priming sugar - that is caused from an enzyme that the yeast create to break down 100% sucrose. It's where the argument of inverted sugar comes in. Unrelated to the carbonation but a reasonable question for sure.

 

[rhinofarts]

The container is 4.7 UK gallons. It is airtight and I left it for a month, got a glass of beer out, bit of a pressurized sounding spurt from the nozzle, then nothing... I have always used cane sugar for for priming in bottles and been fine... Corn sugar isn't commercially available in Ireland. I am following the instructions to the letter. Still when kegged, I get flat beer.