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I seem to always get no carbonation from about 20 percent of the bottles in a batch. They all get exactly the same treatment. This batch is a Double Chocolate Stout that was bottled using coopers drops Christmas of 2010. Most poped like a shotgun. 1 Liter swing tops. The gaskets are good...

I made a Dry Irish Stout that sat in the primary for two weeks and then I went straight to the bottle with 4oz of priming sugar. I tried to open the first bottle after one week and got no pop. I would have thought it should be carbonated by now. Any thoughts?:confused:

O.G. 1.048 It took 18 hours to get vigerous in the bubbler and it stayed vigerous for two days. It dropped off quickly after that. Its been in the primary for 8 days now so I took my first post ferment gravity reading and it was only down to 1.020 since I haven't taken any other readings I...

Recipe: 4 ¾ lb liquid dark malt extract 1 lb dry dark malt extract 1.5 lb roasted barley 1lb flaked barley ¼ lb black patent malt 1 oz Fuggles pellet hops 4% alfa acid 1tsp Irish moss S04 dry yeast I mashed the grains for 1/2 hour @ 160 deg Boiled the wort for 60 min. all...

Recipe: 4 ¾ lb liquid dark malt extract 1 lb dry dark malt extract 1.5 lb roasted barley 1lb flaked barley ¼ lb black patent malt 1 oz Fuggles pellet hops 4% alfa acid 1tsp Irish moss S04 dry yeast I mashed the grains for 1/2 hour @ 160 deg Boiled the wort for 60 min. all...

I only got 4 liter bottles out of 18 that went POP. I used a no rinse sanitizer. I was wondering if since I didn't rinse it killed off the yeast in the bottleing step. As a side note I attempted to re-yeast the bottles and gave them another two weeks but alas no POP. I hate it when I ruin a...