Author Topic: flat beer  (Read 318 times)

Offline chris and scott

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flat beer
« on: February 21, 2015, 02:59:12 PM »
we are new to the process.  our beer is flat , what can we do to correct it?

Offline Stevie

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Re: flat beer
« Reply #1 on: February 21, 2015, 03:01:11 PM »
Did you add priming sugar at bottling?

Offline Wort-H.O.G.

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Re: flat beer
« Reply #2 on: February 21, 2015, 03:01:59 PM »
yeah and how long and what temp has it been in the bottle?
Ken- Chagrin Falls, OH
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Offline chris and scott

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Re: flat beer
« Reply #3 on: February 21, 2015, 03:02:30 PM »
yes.. we mixed it in right before bottling

Offline chris and scott

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Re: flat beer
« Reply #4 on: February 21, 2015, 03:03:32 PM »
it is about 65-70 degrees.  bottled over a month

Offline Wort-H.O.G.

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Re: flat beer
« Reply #5 on: February 21, 2015, 03:04:27 PM »
it is about 65-70 degrees.  bottled over a month

well sounds like you need to sprinkle some yeast in each bottle.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Stevie

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Re: flat beer
« Reply #6 on: February 21, 2015, 03:04:38 PM »
Amount of alcohol?

Offline chris and scott

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Re: flat beer
« Reply #7 on: February 21, 2015, 03:08:08 PM »
how much should we put in each bottle

Offline HoosierBrew

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Re: flat beer
« Reply #8 on: February 21, 2015, 03:08:20 PM »
All bottles are flat, or some more than others?
Jon H.

Offline chris and scott

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Re: flat beer
« Reply #9 on: February 21, 2015, 03:11:31 PM »
appears to be all of them

Offline Wort-H.O.G.

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Re: flat beer
« Reply #10 on: February 21, 2015, 03:13:30 PM »
how much should we put in each bottle

id use nottingham and about 5-6 grains per bottle. this is assuming you absolutely added correct amount of priming sugar and it was mixed well.

here's a good method to run so you have an idea whats going on or happened:

Turn over the bottles and give the beer a good swirl to put the yeast back in suspension. Make sure your room temperature is warm enough to re-ferment in the bottle. ( Ale 70-74 degrees)

2) After swirling the bottles,

    Take One bottle and add 5-6 grains of a fresh Dry yeast. (Nottingham is a good choice) Recap.

    Take a second bottle and add 5-6 grains of yeast and 1/4 teaspoon of dextrose ( corn sugar) Recap.

    Take a third bottle and add 1/4 teaspoon of dextrose ( corn sugar) Recap.
« Last Edit: February 21, 2015, 03:16:01 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest