No carb?

[Ogilthorpe2]

My first two batches (all grain BIAB) both hit OG and FG numbers as predicted, and both taste good, but neither one has much carbonation. Pretty much flat after 2 1/2 and 4 weeks in the bottle. Primed both batches with corn sugar tablets and stored at 68 F. Any thoughts as to why It wouldn't carbonate? Is it possible I've under-pitched the yeast and there's not enough left to feed on the priming sugar?

 

[brewkinger]

Is it possible I've under-pitched the yeast and there's not enough left to feed on the priming sugar?

Not likely.

What kind of beer was it?
The magic number is 70 degrees when it comes to bottle carbing.
2-3 weeks at 70 degress MINIMUM and in the dark. Then a few days (a week is better) in the fridge.

Other possibilities are that your caps are not on tight, but that would result in flat beer usually.

 

[Ogilthorpe2]

Not likely.

What kind of beer was it?
The magic number is 70 degrees when it comes to bottle carbing.
2-3 weeks at 70 degress MINIMUM and in the dark. Then a few days (a week is better) in the fridge.

Other possibilities are that your caps are not on tight, but that would result in flat beer usually.

It's a Red Ale recipe I used from this site. I forget which one, I'd have to look it up. Maybe just not warm enough to carb? Like I said, it Tastes really good, just very little fizz.

 

[McKnuckle]

If there's very little fizz it means there's SOME fizz, which means there are yeast in the bottle. That's rarely a problem anyway. Given time, they will eat the available sugar. And the tabs are reliable as long as you're using the full sized ones at one per bottle. They come in smaller sizes too where you choose 1, 2, or 3 - I find that a bit trickier so I don't use those.

Warmer is better. As noted, 70F is the standard, and you can do 75F if you have a space at that temp.

If you have a wing capper, press the arms down firmly til the cap is affixed, and then press them a little more til they flex. You don't want to break anything obviously, but if you develop a feel for it such that the extra bit of pressure puts a round dent/dimple in the cap, that seems to ensure a good seal in my experience.