Not Enough Yeast In Bottles

[HaemEternal]

I'm a beginner home brewer, and have just completed my third batch (A Cooper's Mexican Cerveza kit).

In order to try out a new process this time around, I did the following:
- Ferment in the primary for 1 week
- Siphon into a second bucket, and leave there for 1 week
- Bottle, adding priming sugar once in the bottles.

Having left it in a secondary container, the beer bottled very clear (which is great); but I am now concerned there may not be enough yeast for secondary fermentation. It's only been a few days (so I know it's early); but having used plastic bottles, I can tell that only one of the bottles seems to be building up any pressure - this one was from right at the bottom of the second bucket.

Is there much I can do other than wait and cross my fingers?

 

[Psylocide]

There is more than enough... leave 'em be @ 70° for a couple of weeks.

Make sure all your lids are tight on your bottles wouldn't be a bad idea either.

 

[unionrdr]

Yeah, 3 weeks @ 70F or a lil more is the norm. With those Cooper's carb drops mine used to take as much as 4 weeks.

 

[HaemEternal]

Thanks for the advice!
So, is there just more yeast in the last bottle, making it carb up quicker?

 

[Psylocide]

Thanks for the advice!
So, is there just more yeast in the last bottle, making it carb up quicker?

Could be any number of things. Temp, amount of sugar, the position of the moon?

How did you measure out your priming sugar? Or did you use tabs/drops?

 

[JimRausch]

People bottle after many months without adding extra yeast. After only 2 weeks, there is still a ton of yeast in suspension, and it should be pretty evenly distributed. So that one bottle being different from the rest is probably just an individual variation thing- maybe it was a little warmer. Remember we are working with a biological system with living organisms doing the work. Variations are the norm , especially in the short run. I'll bet that after 3 weeks all the bottles will be the same(assuming you added the same amount of sugar to each). Good luck!

 

[HaemEternal]

I added carbonation drops, so they should all be pretty even. The last bottle was the only one that came out "cloudy"; as it was getting into the dregs of the bucket.

The bottles have all been in a box together at around 18C.

 

[TheHopfather]

I'll just leave this here...

https://www.homebrewtalk.com/patience-and-bottle-conditioning.html

 

[BigFloyd]

Don't worry. I cold crash my primaries for a week at 35*F. Even though what gets siphoned out is very clear beer, there's always been enough yeast remaining to bottle carb if I decide to go that route (I usually keg and carb with a CO2 tank).

 

[shortyz]

Could be any number of things. Temp, amount of sugar, the position of the moon?

How did you measure out your priming sugar? Or did you use tabs/drops?

i always check moon position before carbing.

 

[RM-MN]

i always check moon position before carbing.

It's too cold here to moon anyone. How do I know the moon position?