[jckemmer]

Our 5 gal. batch of IPA tasted delicious at bottling, but when time for enjoying it came, the bubbles were missing. It acted as though no priming sugar had been added.
Is there anything that can be done to resuscitate this fine brew now that it's in the bottle?
Thanks.

[davidgzach]

Our 5 gal. batch of IPA tasted delicious at bottling, but when time for enjoying it came, the bubbles were missing. It acted as though no priming sugar had been added.
Is there anything that can be done to resuscitate this fine brew now that it's in the bottle?
Thanks.

How long has it been and was the beer at room temp? 

[morticaixavier]

Our 5 gal. batch of IPA tasted delicious at bottling, but when time for enjoying it came, the bubbles were missing. It acted as though no priming sugar had been added.
Is there anything that can be done to resuscitate this fine brew now that it's in the bottle?
Thanks.

+1 to dave's comment.
Also describe how you went about bottling. How much priming sugar was added? How did you ensure the sugar was evenly distributed in the beer? (this is the most common carbonation problem, the sugar is not evenly distributed so some bottles don't get enough and some get too much). How long has it been in bottles? And st what temp has it been stored during the conditioning period?

[jckemmer]

We always put 4 oz. of corn sugar into the 5 gal. bottling bucket (covered) without any difficulties until now.  It's possible that it didn't get mixed well and the other bottles are better.
It's been in those bottles since Dec. 16, about 3 weeks today at room temp which is 70 to 74 degrees F.

Any suggestions for mixing the priming sugar at bottling time in the bottling bucket without excessive exposure to air?  Shake the bucket like I shake the fermenter after pitching the yeast?  Oxidation is a concern.
Thanks.

[HoosierBrew]

Any suggestions for mixing the priming sugar at bottling time in the bottling bucket without excessive exposure to air?  Shake the bucket like I shake the fermenter after pitching the yeast?  Oxidation is a concern.
Thanks.

Add the dissolved sugar into the bottling bucket first, then rack beer on top.  It dissolves pretty uniformly this way.

[davidgzach]

I rack on the dissolved sugar and then give one slow swirl with a sanitized spoon.  Don't shake!!! 

You said 4 oz but was it dissolved or just straight in?

Dave

[Jimmy K]

Any suggestions for mixing the priming sugar at bottling time in the bottling bucket without excessive exposure to air?  Shake the bucket like I shake the fermenter after pitching the yeast?  Oxidation is a concern.
Thanks.

Add the dissolved sugar into the bottling bucket first, then rack beer on top.  It dissolves pretty uniformly this way.

I would have warned against that, but it probably depends exactly how you do it. I stir slowly for 30 seconds and it's pretty consistent.

[euge]

If the sugar solution is hot it will mix more uniformly. I'll pour just off the boil and add it after a couple quarts have drained into the bucket. The natural swirl of the beer mixes it very well. So well I never even stir.

[Jimmy K]

If the sugar solution is hot it will mix more uniformly. I'll pour just off the boil and add it after a couple quarts have drained into the bucket. The natural swirl of the beer mixes it very well. So well I never even stir.

That's exactly how I used to do it.

[davidgzach]

If the sugar solution is hot it will mix more uniformly. I'll pour just off the boil and add it after a couple quarts have drained into the bucket. The natural swirl of the beer mixes it very well. So well I never even stir.

That's a good idea too!

[HoosierBrew]

 I always racked on to the sugar when it was still warm/hot as mentioned , and positioned the hose in the bottom to create a good swirl.  I never had a batch where the carbonation wasn't consistent. +30 to my keg system though !

[davidgzach]

I always racked on to the sugar when it was still warm/hot as mentioned , and positioned the hose in the bottom to create a good swirl.  I never had a batch where the carbonation wasn't consistent. +30 to my keg system though !

+1000 to kegging!  I only bottle high gravity stuff now.  Belgian quads, barleywines, etc...

[jckemmer]

All good suggestions.  I know because I use them.  I boil 4 oz. corn sugar in about 2 cups of water, siphon around 1.5 quarts into the bucket and then dump the boiled solution into the still siphoning beer.
More research in the form of bottle opening tonight will have to be done to see if the total batch is bad or just that one or a few bottles.
Kegging is coming soon, hopefully.

[euge]

Well I hope the tasting goes well! Cheers!

[speed]

How hot is the sugar water when you mix it with the beer? Maybe you killed the yeast.