Here's the story: second cask-aged beer, ~9 gallons for 2 months in a 1/2 bbl cask. I bottled it about two months ago adding boiled table sugar for priming, however there is zero carbonation. I mean none, not even a slight hiss when I pop a cap off.
So has anyone had a similar experience? Does the yeast settle beyond the reach of a siphon inside the cask over time?
To recover, I initially planned to dump all the bottles into a bucket, add some yeast, and rebottle, but now I'm thinking it might be better add some more sugar and let it ferment to produce more yeast and essentially reset the fermentable sugar content, then prime and rebottle. Thoughts?
So has anyone had a similar experience? Does the yeast settle beyond the reach of a siphon inside the cask over time?
To recover, I initially planned to dump all the bottles into a bucket, add some yeast, and rebottle, but now I'm thinking it might be better add some more sugar and let it ferment to produce more yeast and essentially reset the fermentable sugar content, then prime and rebottle. Thoughts?
