I've brewed my first three batches and can't figure out why my 1st and 3rd didn't carbonate. I've read all the forums about sanitation and carbonation and can't figure it out. All three were extract with specialty grains. My procedures and techniques were mostly similar between all three. On my 1st, on bottling day I put the beer on top of the sugar solution and had 50 bottles that were flat and two that pretty much exploded when I opened them. So for batch two I gave the bottling bucket a gentle swirl and I came out good. My third batch was the same recipe as the first, but with different yeast and pumpkin spices added. I swirled the bottling bucket as with the 2nd batch, but carbonation is weak. I get a small sound when I open the bottles, but no bubbles or head. I've only opened about 20 of them so I'm not sure if I have a few over-carbonated like my 1st batch.
Could it be the recipe? Do some grains yield a beer that holds co2 better? My 2nd batch had carapils in it. The yeast fermented fast in all three batches (air lock activity within hours subsiding within three days). I've hit my FG in each case and leave it in the primary for three weeks to clean up before bottling. Is it possible the yeast is dying, is that too long in fermentation when it ferments fast? I'll post the recipes when I get the chance later.
Could it be the recipe? Do some grains yield a beer that holds co2 better? My 2nd batch had carapils in it. The yeast fermented fast in all three batches (air lock activity within hours subsiding within three days). I've hit my FG in each case and leave it in the primary for three weeks to clean up before bottling. Is it possible the yeast is dying, is that too long in fermentation when it ferments fast? I'll post the recipes when I get the chance later.