On Wed, 23 Jul 2008 08:09:49 -0500, <post_master@[EMAIL PROTECTED]
> wrote:
> Ok, so I bottled two weeks ago and have tested twice. The beer, while
> it tastes good, is flat. What could have caused this?
How much priming sugar did you use? Are you storing the bottles in the
fridge, or at room temp? Did you notice anything different about how well
the caps sealed when you were bottling/tasting?
> This was the first batch I did a secondary ferment on and it was very
> clear. Did I not have enough yeast in suspension?
You should have had plenty. The only time you really hear about problems
with this is from people who are lagering for a really long time, like
months. A secondary for a week or two should not cause any problems.
Even
though the beer looked clear, there were probably still lots of yeast in
suspension. Yeast a really little guys, there can be tons of them there
and
you'd never see them with just your eye.
> Given the amount of sugar in the primary, did it just "burn out" the
yeast?
I don't think so, unless your OG was really really high.
> Finally, is there any hope of recovery on these? I will let them sit
for
> a while and see what happens.
Yeah, just give it some more time. Move them to a warm location, if
they're
not already in one. Somewhere around 70F is usually a good temp. The
colder they are, the longer it will take.
John.
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