Thank you to all for the posts. I have scoured the site trying to find a couple problem solvers. (If I have missed them, I am sorry, there is an encyclopedia of info here) At any rate...
In short-short: I brewed and bottled an IIPA. After a month, no carbonation. It tasted great, but. So I pulled out a keg and painstakingly transferred 50 bottles to the keg. Chilled with 20 psi CO2 for 1 week. Still nothing!
[This is my first post here. When the local shop went out of business, I started looking online and am finding that one more thing has sooo passed me by. Have been brewing since 90, but reading these post, think these are newbie mistakes. I have only kegged very few batches because it turns out teenagers and a keg in the garage make for more teenagers in the garage and no beer. So have bottled since then. Now I am finding what Charlie taught me then (about the only info available) is not as adequate for today as it was 20 years ago, I guess. (As a side note: what would y'all recommend for an updated brew book?)]
I am guessing if I had a bit more yeast prior to bottling that may have helped. Too late. I called the retired/quit owner and asked if I could keg and carbonate or if I should toss it. He thought I wouldn't have problems with CO2. Hasn't worked yet. I think I have done the basics like checking for leaks, couldn't detect problems but will replace all O rings. Brand new CO2 tank. Find someone/somewhere to test the regulator. There is talk of keg overfill (above the gas in line). Well my gas in line goes all the way to the bottom of the tank. Some folks said use the liquid out line to fill with gas so it fills from the bottom. I figured I may have the same result from the long air line. However, once pouring, air line at the bottom appears to be a problem (back filling with beer?). So what is the correct length for air line inside a keg? Who knows why I never a problem with it before (maybe there isn't one?). Think I may not be giving enough gas and/or time? Is it too late to try to add yeast/sugar and if so, what rate would be appropriate for 5 gal.? What other suggestions might you have to make this batch work? I am thinking O2 (and other details) may play into the final taste equation after all this messing about, but at this point I just want some bubbles. And to learn from it all.
The amount of info out there is mind boggling (but what is good and what is just highly opinionated like most online posts?). Which leads to other concerns that were never bothersome before. You folks, however, seem to really have it all together and I appreciate it more than you know. Any and all ideas and information will help this dinosaur. I am sure this is only the first dilemma of many and look forward to joining the new breed of home brewers. You folks have some really fancy-schmancy beers and procedures that look like some serious fun.
Thank you all. (Should this be posted in the wrong place, please move or tell me to fix)