the_wrath_of_Khan
Well-Known Member
I recently made some English Bitter that came out very tasty. I had racked it to a secondary fermenter before bottling to help reduce the amount of sediment in the final bottled beer. Weather, temperature and priming sugar were all essentially the same as the other batches I have made, but they had an appropriate amount of CO2 and this bitter is almost flat. How do you ensure enough yeast is in the bottle to create CO2 when it coverts the sugar?