What makes CO2 when brewing beer?!
What makes CO2 when brewing beer?
My dad is brewing beer and he had to dump atleast 1 1/2 cases of beer because they were all flat. He sealed them right with the bottle capper, no cracks in the bottles, hes trying out different recipies with molts and hops and hes wondering why the beer he made was completly flat? Was less hops or less molts had to do with it? Anything that can make beer flat please let me know. Thanks
Answers: Once the beer is fermented in the secondary container (or if you're bottling from the primary, then the primary), you need to add priming sugar to the bottling container, then move your brewed beer into that. From here you can bottle and the yeast will convert the priming sugar in the bottles into CO2. Careful, though, too much sugar and your bottles will explode.
As a side note, virtually all your macrobreweries don't do this. They force CO2 into the bottles from CO2 tanks. It's cheap, and evil. the fermentaion process during which sugars are turned into alcohol releases gases maybe try a different strain of yeast quite simply, once the beer is fermented completely. You rack the beer into a clean, sanitized container and add priming sugar, this is the sugar that the yeast eats to provide carbonation for the bottled or kegged beer. It sounds as if he is not adding priming sugar to his finished beer before bottling or perhaps not adding enough. I use 2/3cup-3/4cup of corn sugar, Dextrose for when I bottle and if I am going to keg the batch I add about 1/3-1/2cup. The link below will provide a load of information on brewing. Also consider the home brewers forum in the 2nd link for additional help on the topic of brewing.
good luck