John 'Shaggy' Kolesar wrote:
> 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?
3/4 cup to 5gal beer, room temp, same bottling as always.
>
>> 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.
1.08 assuming I read it correctly. I used a lot of sugar apparently.
>
>> 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.
Then it will just have to wait. Thanks for the input.
--
James
"Filled with mingled cream and amber; I will drain that glass again;
Such hilarious visions clamber; Through the chamber of my brain;
Quaintest thoughts, queerest fancies; Come to life and fade away. What
care I how time advances? I am drinking ale today."
~ Edgar Allan Poe
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