Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Flat Beer  (Read 1664 times)

Offline dr.g

  • 1st Kit
  • *
  • Posts: 14
Flat Beer
« on: August 05, 2010, 03:15:37 pm »
So I made a Belgian Wit, let it sit in primary for 2 weeks and the gravity was at 1.012 for 3 days and I transferred it to secondary for some conditioning and clarifying. The batch was in secondary for 2 weeks then I bottled it with 5oz of some dextrose. Its been a little over two weeks and I have sampled a few beers and they are all dead flat, like no carbonation at all. What would have caused this? Is there anyway I can fix it?

Thank you for any suggestions.

Offline saintpierre

  • Brewer
  • ****
  • Posts: 407
  • Augusta, ME
    • www.malthomebrewclub.org
Re: Flat Beer
« Reply #1 on: August 05, 2010, 03:38:59 pm »
What temperature did you have during secondary/clarification and conditioning?  If the temperature was too cold (below ±50degF for Wit yeast?) the yeast may need to be agitated to ge them going again.  As for a fix I would start by agitating the bottles and putting them in a warm place (70-80degF) for a couple days and trying again.
« Last Edit: August 05, 2010, 03:53:39 pm by saintsbrew »
Mike St. Pierre, P.E.
Maine Ale & Libation Tasters (MALT)
BJCP Certified
[719.4, 74.1] AR

Offline dr.g

  • 1st Kit
  • *
  • Posts: 14
Re: Flat Beer
« Reply #2 on: August 05, 2010, 03:48:58 pm »
The beer has been at 68 the whole time. Ill move some upstairs and see if that works. Thank you