Adding yeast to flat bottles-Need advice

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

talkingmonkey

Well-Known Member
Joined
Jun 18, 2008
Messages
110
Reaction score
0
Location
Georgia
I've got an IIPA that's still flat after 6 weeks, so I want to add a wine yeast to get some bubbles. Here's what I'm thinking...

Hydrate yeast in 1 pint of boiled water, divide equally between bottles, recap and shake.

SG-1.09-FG-1.023

Questions-
-Do I still have enough fermentables or should I boil some sugar into the water?

-I'm using one packet of wine yeast. Is this ok or way too much? Is there some formula I should use, or just go with it?

Thanks in advance for the advice!:mug:
 

jgaepi

Brewer In Need Of Guidance
Joined
Sep 18, 2009
Messages
213
Reaction score
16
Location
Davis
Not sure if they are beneficial but I notice that Costco sells carbonation caps with their bottle cases. Would these help or are they discouraged?
 

businesstime

Well-Known Member
Joined
Jul 14, 2009
Messages
202
Reaction score
1
Location
Clemson, SC
I'm very curious about this as well. I, too, have a IIPA that has been flat for 4 weeks now. I'm going to wait until 6 weeks before I worry, but this is my first experience priming with DME.

Can anyone else offer opinions for re-carbonating?
 

Benjibbad

Well-Known Member
Joined
Apr 20, 2009
Messages
311
Reaction score
1
Location
Riverview, FL
I would give it another month before you pass judgement. Higher gravity brews require longer times to carb up. I don't know if I would go with a wine yeast if I were to go to that option. Many wine yeasts completely ferment out or get very close. with 1.009 left it could potentially cause some bottle bombs. Give it time and if it still doesn't you might try every so slightly pouring the bottles back into your bottleing bucket adding a packet of s-04 and some priming sugar and rebottle. Adding yeast and sugar to each bottle individually sounds like ot might be a recipe for disaster.
 

Malticulous

Well-Known Member
Joined
Aug 27, 2008
Messages
4,136
Reaction score
85
Location
St. George Utah
You could drop a few grains of dry yeast in each bottle. If you primed them with enough sugar I would not add any more.
 
OP
talkingmonkey

talkingmonkey

Well-Known Member
Joined
Jun 18, 2008
Messages
110
Reaction score
0
Location
Georgia
Thanks all, I guess waiting another month can't hurt. I think I might have noticed a tiny bit more 'Phshh" sound at week 6 than I did at week 3. We'll see, it's pretty good blended though.
 

ChshreCat

Well-Known Member
Joined
Aug 16, 2008
Messages
11,517
Reaction score
586
Location
Camano Island
+1 on not adding more sugar if you primed them properly. The sugar would still be there but it's just being eaten slowly. Just keep 'em warm and give 'em time to do their job.
 
OP
talkingmonkey

talkingmonkey

Well-Known Member
Joined
Jun 18, 2008
Messages
110
Reaction score
0
Location
Georgia
Couldn't stand it, opened one up tonight, (around 7 weeks), it's getting there, slowly. I'm locking them away for a month. Unfortunately, I have the key.
 

ChshreCat

Well-Known Member
Joined
Aug 16, 2008
Messages
11,517
Reaction score
586
Location
Camano Island
Couldn't stand it, opened one up tonight, (around 7 weeks), it's getting there, slowly. I'm locking them away for a month. Unfortunately, I have the key.
Leave the key at work. Then you won't have it handy in a moment of temptation. :D
 

Malticulous

Well-Known Member
Joined
Aug 27, 2008
Messages
4,136
Reaction score
85
Location
St. George Utah
I have a similar problem. My Oktoberfest is probably the best beer I've ever made. It's ready now and I want to save it for about a month. :eek:
 
Top