Why wouldn't the beer carbonate in the latest batch of home brew?!
Why wouldn't the beer carbonate in the latest batch of home brew?
Answers:
Could be a number of reasons:
1. The yeast may no longer be viable;
2. You didn't add priming sugar at bottling time;
3. after bottling, the bottles may have been kept at too low a temperature for the yeast to carbonate.
Source(s):
nine years of homebrewing.
not enough sugar?
Most likely you have a leak - oxygen is getting in and CO2 is getting out. I've found that naturally carbonating my beer is, by far, the most difficult part of home brewing - I've made several batches of tasty brew that was as flat as can be. Lately, I've been considering a CO2 injector kit, which aren't too expensive, but, somehow I feel like it's cheating - good luck.
Could be one of several reasons:
-Yeast was not viable at time of pitching. If the yeast you are using is too old, it just won't work.
-Yeast pitched before the wort cooled enough, which kills the yeast.
If fermentation definitely occurred than the yeast was viable. The problems then could be:
-Not enough sugar added to the beer right before bottling. Check your brewing notes and make sure you added the priming sugar and added the right amount.
-Didn't get a good seal on your bottles when capping. Make sure the capper crimped the crowns nice and tight. Don't use screw-top bottles.
-If you used swing top bottles (Grolsch type) make sure the gaskets are in good shape; CO2 can leak out of the cracked gaskets.
Try kneeling down and saying a few words of praise to Gittamdreenkin, the god of carbonated beer. Sacrifices aren't necessary, but not turned away either.
you need to put sugar into the beer so the yeast can reactivate and produce the carbonation