DylanI Posted March 7, 2012 Share Posted March 7, 2012 Hi all Has anyone had flat beers, opened them, re-primed them and resealed them? A while ago I bottled my attempt at a black IPA. Tastes great, smells great, but it's flat as a tack after two weeks. I know it's too early to do anything rash, but I'm considering re-priming all the bottles. I bulk prime. Typically, the process of tapping the beer from one fermenter to the other stirs in the sugar that I bulk prime with. I aimed for 2.5 vols of CO2 from using 160g dextrose for a 23L batch. The issue was that a large proportion of the dextrose was still in the bottom of my fermenter once I'd finished bottling. I've checked two bottles, both BARELY make a noise when I open them and are totally flat. Any tips? Should I wait another week or two, if there's still no action, have another go at priming? I'm sure the issue is a lack of food for the yeast, as opposed to dead yeast. Help. -Dylan Link to comment Share on other sites More sharing options...
The Brew Master Posted March 7, 2012 Share Posted March 7, 2012 Dylan, did you disolve the dextrose first? Cheers, Peter Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 open 2 bottles now, put 1 carb drop in one and 2 in another, wait 2 weeks amd open both again, the problem you face is not knowing how much dex did dissolve, next time add the dex to 200-300ml of water and bring to the boil, dissolve it and you will get an even mix. Good luck Link to comment Share on other sites More sharing options...
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