A Flat

[kona1000]

Just wondering.

My latest batch is really flat, left it in secondary fermentation for a week and half added the priming sugar but didn't stir it around- could that be the cause?

I think it is- taste great but no head- been in the bottles for a week.

 

[smellysell]

Might just need more time. If you didn't stir, might have some bombs and some flat bottles, so be careful. If it still isn't carbed in a couple weeks let us know and we can dig deeper.

 

[MX]

21 days, at least.
What is the avg temp where you are carb'ing?

 

[souldog]

Couple questions:
-Temperature you're carbing at? (Too cold, it'll be a slower carb)
-Did you batch prime or bottle prime?
-What style of beer?
-OG, and FG?
-How many ounces of corn sugar did you use?

Thanks!

 

[kona1000]

temp at about 55, batch primed, anchor steam clone, og at 1.550 fg at 1.011, 8oz of sugar.

 

[souldog]

temp at about 55, batch primed, anchor steam clone, og at 1.550 fg at 1.011, 8oz of sugar.

Hmmm... Weird. I checked Tasty Brew and plugged in some stuff and it recommended half of the amount of corn sugar you used to batch prime, so you should have bottle bombs. I'd warm up your beer man, stick it near a warm area to get the yeasties to wake up a little more. Oh, and gently agitate each bottle as well.

Mostly, give it time.

 

[smellysell]

Yeah, 55 is pretty cold, but I'm assuming you used a lager yeast, so probably just give it some time. That is a lot of sugar though...

 

[MX]

These guys are on the right track....check your temps

 

[kona1000]

Crap- I don't want to turn the heat on till as late as possible.

I'll try to find a warmer spot in the house.

 

[smellysell]

What yeast did you use?

 

[kona1000]

What yeast did you use?

WLP810 San Fransico Lager Yeast- Liquid

 

[jfields]

One week is nothing to worry over, but Jon and Justin are right, 55 is pretty cold. Try to get it to 65 temps.

 

[smellysell]

One week is nothing to worry over, but Jon and Justin are right, 55 is pretty cold. Try to get it to 65 temps.

My guess with that yeast is it just needs more time. 55 should be fine, but it will be slow at that temp.