lagers flat,where did i go wrong

[audrey]

bottled my lager,added the sugar left it 2 weeks and its totaly flat,its my first attemt,where did i go wrong?and is there anything i can do to salvage it?

 

[DeathBrewer]

shake up the bottles a bit to rouse the yeast and leave it for another two weeks. what temperature are you keeping them at?

 

[Revvy]

Take a read of this, and watch the video...3 weeks@70 Degrees is the minimum it takes for beer to carb and condition.

https://www.homebrewtalk.com/558191-post101.html

Do what DB said, rouse the yeast then LEAVE THEM ALONE for another 2 weeks at 70 and they should be fine.

 

[audrey]

shake up the bottles a bit to rouse the yeast and leave it for another two weeks. what temperature are you keeping them at?

its at room temp,do i need to add more sugar,

 

[Revvy]

its at room temp,do i need to add more sugar,

No...leave them alone...let time do the work.

 

[Yooper]

Probably not. Gently tip them end over end, to rerouse the yeast and keep them at 70 degrees for at least two more weeks before attempting anything else.

Is there a layer of yeast sediment on the bottom? How much sugar did you already use?