[jimmykx250]

Just sampled a Summit saga clone i bottled on 7/20. Taste is spot on however flat as a pancake. I cant imagine I forgot to prime which I always do with two cups water and 5oz corn sugar on the stove top. Could it be something else? Like I said taste is spot on its just flat no carb at all.
Thanks, still learning,
Jimmykx250

[Stevie]

Are the bottles sealed well? Did you fine the beer before bottling? Very long fermentation?


Otherwise, it might just take some time. 3-4 weeks should give off a pfft at minimum.

[morticaixavier]

How do you mix the sugar into the beer before bottling?

it's possible you didn't mix it well enough and there will be flat bottles and way way over carbed bottles. try a couple bottles from different places in the run and see if the problem is universal or spotty.

[Stevie]

^^^^
Yes, this too.

[jimmykx250]

How do you mix the sugar into the beer before bottling?

it's possible you didn't mix it well enough and there will be flat bottles and way way over carbed bottles. try a couple bottles from different places in the run and see if the problem is universal or spotty.

I normally mix 2 cup swater and 5oz corn sugar boil for 10min and cool dump it into the bottom of the botteling bucket an then rack on top of it. Im sure bottles are sealed well but not sure what finning means? I let this batch sit in the fermenter for 3-1/2 weeks and the hydrometer was steady for 3 days so im good there.

[Stevie]

Finning is using something to drop the yeast out. Gelatin, isinglass, and BioFine clear are few examples.

[morticaixavier]

what temp has it been conditioning at since bottling?

[HoosierBrew]

what temp has it been conditioning at since bottling?

That was my thought.

[jimmykx250]

what temp has it been conditioning at since bottling?

IT has been between 68 and 72.

[jimmykx250]

I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

[morticaixavier]

what temp has it been conditioning at since bottling?

IT has been between 68 and 72.

try warming things up a bit. If you have a spot where it's more in the mid to high 70's or even low 80's stash the bottles there for a week and see what you get.

[morticaixavier]

I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

you can. I've not used any of the pre-measured priming tabs but you could try them. I mix up a syrup of known gravity (sugar and water by weight) so that say .5 tsp is how much one 12 oz bottle needs when I am doing just a couple bottles. This should work here too. Ideally you would have a syringe with measurement marks. pop each cap, add sugar, recap and turn gently to distribute sugar and yeast.

[jimmykx250]

I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

you can. I've not used any of the pre-measured priming tabs but you could try them. I mix up a syrup of known gravity (sugar and water by weight) so that say .5 tsp is how much one 12 oz bottle needs when I am doing just a couple bottles. This should work here too. Ideally you would have a syringe with measurement marks. pop each cap, add sugar, recap and turn gently to distribute sugar and yeast.

Thank Ill try the warm spot and see what happens.

[erockrph]

I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

you can. I've not used any of the pre-measured priming tabs but you could try them. I mix up a syrup of known gravity (sugar and water by weight) so that say .5 tsp is how much one 12 oz bottle needs when I am doing just a couple bottles. This should work here too. Ideally you would have a syringe with measurement marks. pop each cap, add sugar, recap and turn gently to distribute sugar and yeast.

+1 - I use the Coopers carb drops all the time to prime my 1-gallon batches. I have also used my gram scale to weigh out priming sugar on a dose-by-dose basis, but I like Jonathan's idea about making a syrup better.

[Stevie]

I have been using the syrup method lately. Can't remember what the amount of syrup was, but I basically mixed 1oz sugar with 1oz water. Heated in the microwave and dosed each bottle with a pipette. Worked much better than trying to pour sugar straight in.
I would use the carbdrops, but I feel silly buying them. Little expensive for what they are.