A flat batch

[brewprint]

I figure eventually I was going to have a problem. I brewed the Superior Strong Ale from Midwest. I made a 1 liter starter and did the shake method before I purchased a stir plate. It ended up being less than 5 gallons because I couldn't see the level very well when I filled up the bucket on brew day. It's been in the bottle for a month and almost no carbonation at all.

I brought it upstairs where it's closer to 70 and still nothing. I hear a very faint shh when I open a bottle but there is no fog.

So I decided to mix it with a light 4% cream ale and it tastes pretty good!

Still not sure why it didn't carb up. Very little yeast cake on the bottom of the bottles compared to other batches I've done.

 

[Ladd]

How much priming sugar did you add? What temperature was it at for the month before moving it up to 70? According to that spec sheet it will be somewhere around a 6.3% beer so if it was sitting cool it may just be taking a long time to carbonate. Leave it for anther week or two at the warmer temp. and it may finish up. May not even be a bad idea to rouse the yeast from the bottom by inverting the bottles a few times.

 

[brewprint]

I'll try that. I figured carrying the bottles 2 stories up roused it a little but 5 days later with the higher temps didn't do a thing. It will remain sitting for a while longer. That is until I'm finished making 'black and tans.'

 

[brewprint]

Finally after about a month and a half or so...maybe a little more, it has carbonation!

 

[Ladd]

Glad to hear it! Cheers!