WarriorBrew
Member
Help - flat beer - cork/cage. Almost 3 months ago I cork/cage bottled a trippel. I calculated the priming sugar to add for 4 volumes of CO2 and also mixed in new yeast at the rate of 3 million cells per ml. The beer had been crash chilling for 2 weeks and I moved it over onto the pre-mixed sugar & yeast solution so I'd have a perfect homogenous mixture of the right amount of sugar & yeast for every bottle. I was really patient and came to test the first bottle and it was dead flat! It had been stored at a perfect temperature and was crystal clear. I did not taste any residual sweetness which tells me that the yeast I added did indeed convert all the priming sugar. The only explanation I can think of is that the corks somehow allowed the CO2 to escape? Does anyone have any insight about issues with cork & caging? Is there something special you need to do in order to insure a good seal? The corks seemed like they were in the bottle right - they'd mushroomed and were really tight coming out? Can CO2 escape somehow? I'm really lost on this.
