Beer is Flat

[SeanFawcett]

Hi:

I've been brewing for a couple years now and, generally have had pretty good success. Recently, I tried a brew which I was hoping would be a good summer beer.

I started with Brooklin Brew Shop's Honey-Grapefruit Ale (http://www.brooklynbrewshop.com/dir... Shop - Grapefruit Honey Ale Instructions.pdf)but I substituted a mix of Orange and Lemon for the Grapefruit. The fermentation was very active for a number of days so I have not doubt fermentation was fine.

OG was 1.054, FG was 1.014 at the time of bottling.

Usually, I put a teaspoon of conditioning sugar in each 12 oz bottle and siphon from the fermenter directly to the bottles and and carbonation is fine. This time, I dissolved five ounces of conditioning sugar in about a half cup of water, added that to a carboy, siphoned the beer from the fermenter into the carboy, mixed it and then siphoned from that to the bottles.

After two weeks, I refrigerated a couple of bottles to test it and, sadly, the beer is totally flat. The flavor is good but no fizz at all.

I've read that "lack of suspended yeast" can cause flat beer. Other things I did differently: Usiually, I just do a single fermentation for two or three weeks. This time, after two weeks, I siphoned into a secondary fermenter and then fermented for another eight days. Could I have exhausted the yeast? I don't usually do a secondary; I sanitized the carboy but perhaps it wasn't clean enough. Could remaining bubbled from the no-rinse sanitizer have caused a problem?

What could have gone wrong? Is there anything I can do? Or just suck it up and drink 50 bottles of flat beer?

Thanks

 

[BigFloyd]

It would help greatly to know the temp at which you kept the bottles to allow carbonation to take place.

 

[SeanFawcett]

Hmmmm... I moved them to the cellar right after bottling...Winter in Maine... maybe high 50's? (But, then again, that's what I usually do)

It would help greatly to know the temp at which you kept the bottles to allow carbonation to take place.

 

[BigFloyd]

Hmmmm... I moved them to the cellar right after bottling...Winter in Maine... maybe high 50's? (But, then again, that's what I usually do)

There's the answer. If you'll store these bottles at 70-75*F for three weeks, your problem will likely be solved.

 

[SeanFawcett]

There's the answer. If you'll store these bottles at 70-75*F for three weeks, your problem will likely be solved.

Ah... not sure how I overlooked that.

Thanks!

 

[kh54s10]

Yes, general rule of thumb. 3 weeks at about 70 degrees then chill for at least 24 hours. If still flat wait longer.

I find that some have fairly good carbonation at 2 weeks (never tried one earlier), but ALL of them tasted better at 3 weeks or longer.

 

[SeanFawcett]

Yes, general rule of thumb. 3 weeks at about 70 degrees then chill for at least 24 hours. If still flat wait longer.

I find that some have fairly good carbonation at 2 weeks (never tried one earlier), but ALL of them tasted better at 3 weeks or longer.

Thanks for the feedback... Only problem is, this time of year, there is no place in the house warmer than about 64... Will that be OK but just take longer?

 

[kh54s10]

Yes it will work. It will just take longer. Boy you live cold. I have to keep the house about 68 degrees or I sit shivering.

 

[steven_mac]

You can also put the newly bottled beer on top of the fridge. The warmth will carb up bottles if your home is a little cool.

 

[TheHappyHopper]

Make sure to swirl the bottles around a bit to stir up the yeast and get them going again - at this point they are going to be mostly settled at the bottom and not quite as active.