Half of my bottles didn't carb

[TxBigHops]

So I bottled my first batch of home brew on Jan 25. Opened one after two weeks in the bottle and it was flat. I figured it was too soon, so I waited another week and a half. Second one was awesome. Perfect carbonation. Since then I have opened about 8 more. All the bottles from the first half of the batch are carbed perfect, and all the bottles from the second half are nearly flat, even after 5 weeks in the bottle.

When I racked the beer to the bottling bucket, I followed Revvy's bottling thread. Put half the priming sugar in the bucket before I started the siphon, and the rest halfway through. Used about 4 oz in boiling water to 4 gallons of beer. I did not stir the mixture at all for fear of oxidation.

Is it possible the sugar settled to the bottom and mostly went into the first half of the bottles, leaving too little sugar to carb the second half?

If so, can I uncap those bottles, add some dry priming sugar and recap, then give them another 2-3 weeks to condition? How much sugar to each bottle?

 

[Urkelbot]

I had a similar problem but it was do to new caps I had bought. They weren't sealing properly.

I uncapped all and added about 1/2 tsp priming sugar to each bottle. If they were somewhat carbed I added about 1/8 tsp. They turned out ok a few bottles had off favors though for whatever reasons.

 

[TxBigHops]

I don't think it's the caps. All bottles from this batch and my second batch used the same caps. Plus that doesn't explain why the only bottles that didn't carb were from the end of the first bottling run. All second batch bottles are carbed as perfectly as the first half of the first batch.

 

[TxBigHops]

Any other thoughts?

 

[bstacy1974]

I did not stir the mixture at all for fear of oxidation.

Is it possible the sugar settled to the bottom and mostly went into the first half of the bottles, leaving too little sugar to carb the second half?

I had the same issue with a batch of Mild that I bottled. I believe (just an opinion) not stirring the beer and sugar solution to blend it evenly contributes to the issue.
Honestly, I have no clue what oxidation tastes like and I'm not terribly paranoid about it as I'm transferring my beer to kegs or bottles. I'm not allowing the beer to slosh all over the place, but I'm not afraid to give it a gentle stir with a sanitized spoon either. Since I mostly keg, I do purge with CO2 to avoid oxidation, but with bottling, the sugar has to distribute as evenly as possible. The only way I see to do that is to stir it.
I'll be bottling a batch a Graff this week. I plan on transferring to my bottling bucket, pouring in the sugar solution, gentle stir, then filling bottles. I'm assuming my sugar solution is more dense than my beer, so filling the bottling bucket with the beer, then pouring in the priming sugar will allow a better distribution of food for the yeast.
Try a different procedure next time you bottle to see what the results are. Learn from previous batches. That's what makes this hobby so interesting.

 

[davygoat2]

I had that 1/2 and 1/2 not with my stout, I siphon from the fermenting bucket and it whirlpools into the priming solution. I never stirred my other batches fearing the oxidation.
Wierd! all the others carbed well, the final gravities were close, the dreaded 1.020 curse of the kit but beer was awesome just the same. My 14yo Boy Helped me cap, but all the beers hissed on opening and the caps showed a good seal.
Eh I drank it anyway!

 

[TxBigHops]

Thanks for the input. yeah, I've drank a couple of them flat too, but I just don't enjoy them much that way. And the ones that are carbed are really good! So tonight I'm going to grab a bunch of them from the end of the batch, open them, add some sugar, and recap. Sounds like the general consensus is 1/2 tsp. I ran by the LHBS at lunch today, and that's the amount they recommended also.

Now the only issue is determining the point at which they are, or are not carbed. Even the flat ones released some CO2 when I opened them. Short of starting to pour into a glass, any other way to be sure they are flat before I add sugar and create a bottle bomb? Will I be able to see bubbles through the bottle if they are okay?

 

[krahm]

Some will no doubt disagree with me, but I think oxidation is a hugely over-rated issue in home brewing. I stir every batch and stir it well when adding priming sugar. I also stir to rouse yeast, when necessary. I also open the fermenting bucket from time to time to check gravity, etc. (again, when necessary). I've never had problems with oxidation. Just try to avoid splashing, and don't over-do it.

 

[TxBigHops]

Some will no doubt disagree with me, but I think oxidation is a hugely over-rated issue in home brewing. I stir every batch and stir it well when adding priming sugar. I also stir to rouse yeast, when necessary. I also open the fermenting bucket from time to time to check gravity, etc. (again, when necessary). I've never had problems with oxidation. Just try to avoid splashing, and don't over-do it.

Until I experience it, you won't get a disagreement from me. This was my first batch of home brew that I made by myself, and I did tons of stupid things. Among them, while racking to the bottling bucket, and using a too short piece of tubing, I had the bucket perched on top of a box and a pot. I bumped it and knocked it all the way to the floor, splashing the heck out of the beer inside! In spite of this, the ones that are carbed taste fantastic! Did a side by side with 2 other similar styles and no one in my family could be certain which beer was mine and which was the commercial craft beer.

 

[Zepth]

I haven't had a problem with this as of yet. I measure my priming sugar, dump it into bottling bucket, add exactly "what looks good enough" boiling water, swish it around until all the sugar dissolves into it, then rack out of fermenter into it. After the first little bit while it gets started it has that nice whirlpool effect mentioned earlier. Does a perfect job of mixing the beer with sugar water.

 

[fearwig]

Poor carbonation should scare any homebrewer more than oxidation. My half-drunk bottling episodes have led to a couple of less-than-perfect bottles, to be sure. You can boil your priming sugar in a few cups of water (or beer) before adding to the bucket to minimize problems... and then I still stir.

 

[khawk95]

I had inconsistent bottle carbonation when batch priming until I started stirring with a sanitized spoon after adding priming sugar. No issues since.

Oxidation is a valid concern, but probably more so if you will be bottle aging for a long time. If you drink them all quickly, it's not such an issue.


Roed Haus Brewery

 

[TxBigHops]

So, I picked out a few bottles from the end of the run tonight. Recommendation seemed to be 1/2 tsp of corn sugar, but that looked like a lot, and the only measuring spoons I had were a little wide. Appeared that I would not be able to get it all in the opening, so I decided to reduce to 1/4 tsp. First bottle caught me by surprise. It foamed up and out before I could get it recapped. I got better prepared and managed to do five more without losing any beer/foam. I dunno, the way it foamed up kinda bothered me, so I stopped with those six bottles. I'll let them sit for a week or so, then chill one and see if it was a success. I will report back here with the results.

 

[khawk95]

I would use a calc to figure out your amount. Heres a good one. Just enter the size of bottle and off you go.
http://www.brewersfriend.com/beer-priming-calculator/


Roed Haus Brewery