Need help.
I brewed a St.Peters IPA, let sit in the fermenter for two weeks. And then bottled, putting a heaping tsp of cane sugar into each bottle.
I had few concerns because I bottled it before it stopped bubbling....well, two or three bubbles per minute.
Anyway...the beer sat in the bottle for maybe a week, or so, and then I put two bottles in the fridge and let it condition for a few days.
It's totally flat. I mean totally!
What did I do wrong? I always do it this way.
1. Temperature here in Norway is 80 degrees F, so that isn't the problem.
2. I've always used one tsp of sugar and never had a problem, so that's not it.
3. My sanitation routines are not the problem.
4. I bottled when it still bubbled, so the yeast isn't dead...if it isn't a mass suicide that is.
5. When bottling I always squeeze the bottle to let the air out before putting the cap on...never had a problem with that
6. There's not a leakage in the bottles, because they remain in their "squeezed" state.
There's one thing I did differently than my previous batches. During the boil I used a whirlfloc to clear the beer. And, after cooling, I added 10 drops of clearex to (in my belief) clear the beer even further.
Could this be the problem? That too much finings kills the yeast somehow?
Could it be the yeast itself? ...since I tried a new strain on this batch.
I can't think of anything else.
I brewed a St.Peters IPA, let sit in the fermenter for two weeks. And then bottled, putting a heaping tsp of cane sugar into each bottle.
I had few concerns because I bottled it before it stopped bubbling....well, two or three bubbles per minute.
Anyway...the beer sat in the bottle for maybe a week, or so, and then I put two bottles in the fridge and let it condition for a few days.
It's totally flat. I mean totally!
What did I do wrong? I always do it this way.
1. Temperature here in Norway is 80 degrees F, so that isn't the problem.
2. I've always used one tsp of sugar and never had a problem, so that's not it.
3. My sanitation routines are not the problem.
4. I bottled when it still bubbled, so the yeast isn't dead...if it isn't a mass suicide that is.
5. When bottling I always squeeze the bottle to let the air out before putting the cap on...never had a problem with that
6. There's not a leakage in the bottles, because they remain in their "squeezed" state.
There's one thing I did differently than my previous batches. During the boil I used a whirlfloc to clear the beer. And, after cooling, I added 10 drops of clearex to (in my belief) clear the beer even further.
Could this be the problem? That too much finings kills the yeast somehow?
Could it be the yeast itself? ...since I tried a new strain on this batch.
I can't think of anything else.