Beer pretty flat after 2 weeks.

[Jasper18]

Beers been in bottles for 2 weeks now sitting at a constant 68 degrees. Just popped the second one open and they've both been slightly carbonated but nothing great. No head at all. I used 4 oz. of corn sugar. It was a 5 gallon batch.

 

[mongoose33]

I'd put the temp up to 72 or so, and wait another week.

Did you have the 4 oz of corn sugar well mixed in?

 

[timdillon36]

A few more details and we will be able to help you a little better.

1. What kind of beer is this, OG and FG?

2. How long did it sit in primary, secondary, cold crash?

3. At bottling how and how well was the sugar mixed into the finished beer?

 

[Jasper18]

Unfortunately I have no way to keep it at 72 degrees consistently. Ambient in our place is 68. It's a pale ale and OG was 1.048, FG was around 1.018-1.016. I put the sugar solution in the bottling bucket and racked on top of it and had the beer swirling whirlpool style while it was rushing in. Also gave it one or two stirs with the spoon.

 

[ncbrewer]

In the winter (about 65F), I've found it takes about twice as long to carb up as it does in the summer - I usually give it 6 weeks in winter. I'm not surprised it's not quite done yet - probably just needs more time.

 

[Jasper18]

Ok I was kinda figuring that's what it was. I have another beer kit coming in, so that'll take my mind of this bottled batch.

 

[SmithyA]

I had the same issue with a batch, tried it and it was flat with a horrible taste. I was set to throw it out and read Palmer's book for some ideas. He suggested shaking it and storing it somewhere slightly warmer. I did that and let it sit for a couple if weeks and it turned out to be one of my best batches yet.

 

[brew703]

If you have a chest freezer or fridge, place the bottles on top. I've had the same issue with a Zombie Dust I made. It took forever to carbonate. I brewed these in December and some of the bottles are gushers and some flat.
You can also turn the bottles upside down and mix up the trub at the bottom. I had to do this and with putting them on top of my freezer I was able to get them bottles to carbonate.
I now use a sanitized spoon to mix up priming sugar once added to my priming bucket.

 

[55x11]

If you have a chest freezer or fridge, place the bottles on top. I've had the same issue with a Zombie Dust I made. It took forever to carbonate. I brewed these in December and some of the bottles are gushers and some flat.
You can also turn the bottles upside down and mix up the trub at the bottom. I had to do this and with putting them on top of my freezer I was able to get them bottles to carbonate.
I now use a sanitized spoon to mix up priming sugar once added to my priming bucket.

I hope you mean on top of the fridge, not inside!
Place some place warmer, maybe 72F or so. Or just wait. It will carb eventually. You may shake the bottles a bit to make sure yeast is in suspension but temperature/time is the key.

 

[brew703]

I hope you mean on top of the fridge, not inside!
Place some place warmer, maybe 72F or so. Or just wait. It will carb eventually. You may shake the bottles a bit to make sure yeast is in suspension but temperature/time is the key.

On top, yes.

 

[Jasper18]

Unfortunately the fridge is surrounded by cabinets. a few inches of air gap are all there is lol. I'm stuck with 68-70 for ambient.

 

[nymtber]

3 weeks is minimum for full carb, at 70°F. Usually I feel fine drinking them after 2 weeks, but the more time the better carb level. In my experience...