problem no fiss

[f45bob]

this is my third batch it is a porter from a true brew kit, I followed the instructions...(Im shure that was my mistake) but after 1 week of fermentation and the hydromator was close to what the instructions said 1.0014 ish I bottled with the priming sugar supplyed but after 2 weeks there is not a lot of fiss very flat. I am giving thought that the yeast never did its thing well.

my 4th batch is about ready to come out of the fermentor and i was thinking of pouring all the thired batch back in the fermentor with the yeast from the last batch. I know this last batch has fermented well it was realy energetic and even spued a bit of beer through the air lock.

well a bit of a ramble but do you think I should try it????

 

[zoebisch01]

I would personally never pour a brew back after bottling (it is not worth the hassle, risk of oxidation and risk of infection). A few questions to help troubleshoot:

Temperature that you are carbonating?
How much beer was made?
How much priming sugar was added?
How was the priming solution added?

 

[f45bob]

Temperature that you are carbonating? 75f ish
How much beer was made? 5 gal
How much priming sugar was added? 1/2 tsp per 12oz or 1tsp per 220z
How was the priming solution added? before capping in bottle

thanks for the quick response

 

[cubbies]

How much priming sugar was added? 1/2 tsp per 12oz or 1tsp per 220z

That's probably your problem. I dont carbonate that way, but 1 tsp per 22oz doesnt seem like enough to me.

 

[f45bob]

so I could go and add more sugar to the botles and that may do the trick that would be easy to pop open and put more in and recap

 

[FlyGuy]

so I could go and add more sugar to the botles and that may do the trick that would be easy to pop open and put more in and recap

Yes, that is possible. But you should consider doing this carefully.

Here is a post I wrote on the topic in another thread, in case it is helpful:
https://www.homebrewtalk.com/showthread.php?p=310490#post310490

 

[tbone]

What is the best possible temperature at which good carbonation takes place? I have my cherry stout stored at about 67 degrees. And I, like f45bob, have very little carbonation after two weeks. This is the first time that this has happened. The other beers (4) that I have brewed have been much better carbonated after two weeks.

 

[Yooper]

I think most people recommend 70 degrees. Unfortunately, my house is never that warm, so it's more like 66-67 degrees (or less in the winter!) for me so it does take a bit longer. It might take 4 weeks at 65 degrees to fully carb for me.

 

[Barley-Davidson]

I would give it another week or two before adding anything.

If they're still flat I would add some dry yeast before adding sugar.

Once you add sugar you can't take it back out, and if you add too much sugar your bottles can explode. Very messy, possibly dangerous, and a waste of beer.
If they're still flat after adding yeast then you can add some sugar, but I think that should be the last step.

Next batch try bulk priming, it's a lot easier and more consistant from bottle to bottle.