Stainless Steel Conical Fermenter-Bottling From-Flat Beer

[Vascodecerveja]

Alright,

Long time board creeper, first time poster. Much thanks to all those that have posted their successes, foibles, and follies on here.

I recently (September) got a Stainless Steel Fermenter. Love it so far.

Alright, the problem I've encountered is I just a brewed Rogue Hazelnut (All Grain) Clone.

I added my brown sugar to 5 Gallons (1/2 Cup directly to the Stainless Steel Fermenter, after cooling) and bottled directly from it.

It's been about 3 weeks in bottle, way under carbonated. I think that I did not disturb the yeast enough off the bottom enough /not a lot of yeast got into bottle to full carb it? There is no yeast sediment in the bottle at all, that's why I don't think it is the amount of sugar added issue, but maybe I'm wrong.

Do you all think if I extract yeast from the bottom of fermenter and stir it back in when adding sugar that I can directly bottle successfully from the fermenter? How much do you think, I'd like to keep some clarity and not have a ton of yeast in the bottles. (YES, I need to go Keg soon, currently scouting chest freezer for fermentation chamber).

I was honestly trying to take the bottling bucket step out of the brewing/bottling equation as it is plastic and (not recently) I've had infection and I believe it came from bottling bucket use.

 

[chickypad]

There should still be yeast in suspension for carbing so you shouldn't need to rouse it back into your beer for bottling - when using your bottling bucket in the past didn't you rack off the cake and leave it behind? My question would be how you ensured mixing of the priming sugar, I think that's a more likely explanation.