Is It Possible I Have No Yeast In Suspension After Racking?

[Goldenchild]

Hey guys had a porter bottled for 3wks and I litteraly have zero carbonation.
It was a AG 10litre batch and was bulk primed with about 60g dex.
My only thought is the yeast. It's my first batch with the wlp 090 san diego super yeast.
Ferment was close to spot on my calcs. And was vigorous and basicaly done after a few days. I let it sit for a few more while it bubbled occasionally. I then racked to secondary and let sit for a few more days while I found time to bottle. I noticed absolutely no life in it in secondary and there was zero trub. Is it possible there was no suspended yeast left and I left it all in first?
I have a small selection of farmed yeasts and some old dryed kit yeasts from my days in extract has anyone ever added yeast to a bottle for conditioning? I've tried a search but can't really find anything on adding yeast only harvesting yeast.

Oh yeh ferment and conditioning(or lack there off) was at a steady 20degrees

 

[_HOME_BREW_WALLACE_]

Hey guys had a porter bottled for 3wks and I litteraly have zero carbonation.
It was a AG 10litre batch and was bulk primed with about 60g dex.
My only thought is the yeast. It's my first batch with the wlp 090 san diego super yeast.
Ferment was close to spot on my calcs. And was vigorous and basicaly done after a few days. I let it sit for a few more while it bubbled occasionally. I then racked to secondary and let sit for a few more days while I found time to bottle. I noticed absolutely no life in it in secondary and there was zero trub. Is it possible there was no suspended yeast left and I left it all in first?
I have a small selection of farmed yeasts and some old dryed kit yeasts from my days in extract has anyone ever added yeast to a bottle for conditioning? I've tried a search but can't really find anything on adding yeast only harvesting yeast.

Oh yeh ferment and conditioning(or lack there off) was at a steady 20degrees

Do you have any idea what the original and final gravity was?

 

[Goldenchild]

Do you have any idea what the original and final gravity was?

Yeh OG 1049
And FG 1012

 

[pk.sax]

Might help to know how long since bottling.

I've racked and crash chilled to -1C before. Brought it back up to 4ish C. Bottled, no probs. was with US05 though.

 

[Goldenchild]

Might help to know how long since bottling.

Haha maybe you should re-read the first sentence of original post.

 

[razz]

Morning goldenchild. I haven't bottle primed for years, but 60g dec does not look like much for a 10g batch. Have you checked your priming calculations

 

[pk.sax]

Totally missed it! Carry on

Btw, ru sure that the bottle seals are good. I'd bottled a cider recently and it all turned up flat. Individually primed too, lightly, but no reason to have zero carb. And the bottles had a little yeast in them too.

 

[staggalee]

Morning goldenchild. I haven't bottle primed for years, but 60g dec does not look like much for a 10g batch. Have you checked your priming calculations

That would equate to about 4.5g. per 750ml. bottle, which would be pretty close.

 

[Goldenchild]

Morning goldenchild. I haven't bottle primed for years, but 60g dec does not look like much for a 10g batch. Have you checked your priming calculations

Actually night for me over here(Sweden) but good morning to you back home. Yes I'd be worried also if I put 60g in a 10 gallon batch lucky for me it's only a 10 litre batch which works out with my calcs to be somewhere in-between 2.0-2.5 vol.

 

[Goldenchild]

Totally missed it! Carry on

Btw, ru sure that the bottle seals are good. I'd bottled a cider recently and it all turned up flat. Individually primed too, lightly, but no reason to have zero carb. And the bottles had a little yeast in them too.

No probs my post probably could be a bit clearer. And I do tend to rabble on.

Bottles are first time use other then original bought beer. Bottles where sanitized with chemipro oxi and although unnecessary where rinsed out twice with hot water

 

[kelbygreen]

did you add the sugar the the secondary or to the bottles??? As if you racked onto the sugar and you say it only took a few days to ferment then maybe its fermented all the sugar before you bottled?.

I doubt with just racking that there is no yeast. People have filtered with a 1 micron filter while bottling and they still carb up but may take 2 months instead of just 1. Also did you just try one bottle??? is it posible you missed the sugar in that one or put half the amount? (been done before). Or if you did rack onto the sugar are you sure it was stirred in very well before bottling??

a idea of how the sugar was added would be good so we can rule out some things above.

 

[Goldenchild]

did you add the sugar the the secondary or to the bottles??? As if you racked onto the sugar and you say it only took a few days to ferment then maybe its fermented all the sugar before you bottled?.

I doubt with just racking that there is no yeast. People have filtered with a 1 micron filter while bottling and they still carb up but may take 2 months instead of just 1. Also did you just try one bottle??? is it posible you missed the sugar in that one or put half the amount? (been done before). Or if you did rack onto the sugar are you sure it was stirred in very well before bottling??

a idea of how the sugar was added would be good so we can rule out some things above.

Dextrose was added to 200ml boiling water in a flask and let to chill a bit then added to the secondary 5 mins before bottling.
I also have opened about 4 or 5 different bottles thinking maybe I didn't mix it well enough but they all seem the same.

 

[kelbygreen]

maybe give it some more time, As I say people have filtered there beers for bottles but take twice as long to carb up, So maybe you dropped heaps of yeast out and it just needs more time then normal. The FG seems right so I dont think the yeast are all dead. What generation was the yeast? I see its your first time using it but did you buy it or get it given to you by a brew friend?? again the FG seems right so doubt there is anything truly wrong with it. I have never used that yeast so cannot comment how it drops.

 

[Goldenchild]

maybe give it some more time, As I say people have filtered there beers for bottles but take twice as long to carb up, So maybe you dropped heaps of yeast out and it just needs more time then normal. The FG seems right so I dont think the yeast are all dead. What generation was the yeast? I see its your first time using it but did you buy it or get it given to you by a brew friend?? again the FG seems right so doubt there is anything truly wrong with it. I have never used that yeast so cannot comment how it drops.

Yeast was a fresh vial and is a new strain so possibly there is flaws in it. I haven't done much research on it but will do now. They claim the yeast should ferment any beer in 3 days and I left mine in first for over a week and the beer wasnt at all hazy coming from the first hence my thoughts it may drop out equally as quick as it ferments.
I think it's maybe time to experiment pour a little out of some of the bottles and add a small amount of yeast. Maybe a tiny bit more dex.

 

[manticle]

When you say conditioned at 20 degrees you mean the bottles as well yes?

Do they taste sweet (as if there's unfermented sugar in them)? If so, I wouldn't add more dex yet - just try dosing a couple with fresh yeast and keeping them warm.

 

[Goldenchild]

When you say conditioned at 20 degrees you mean the bottles as well yes?

Do they taste sweet (as if there's unfermented sugar in them)? If so, I wouldn't add more dex yet - just try dosing a couple with fresh yeast and keeping them warm.

Yeh the bottles are in a box in the apartment which is around 20deg.
Isn't very sweet no but I can't imagine that little sugar would adversely change the taste too much. But yes I was only thinking a little bit. I think I will just experiment with one or 2. Or even possibly split half to another bottle to avoid a grenade.

 

[white.grant]

I agree with Kelbygreen, three weeks could be a little optimistic, sure it can happen, but that doesn't necessarily mean that it will.

As this yeast is supposed to have pretty high flocculation it could take a bit longer for the remaining yeast to reach the numbers needed to produced the C02 that you need.

cheers

grant

 

[Steve@PMF82]

What about your chemipro OXI? you did not accidentally mix that up to strong? Says its no rinse but if it was too strong i could see that being detrimental to your yeast. Just a thought

Chemipro OXI is supplied as a crystalline, water soluble substance and is a compound of sodium carbonate and hydrogen peroxide. It dissolves into water rapidly to release oxygen and provides powerful cleaning, bleaching, stain removal and de-odourising capabilities.

I recently filtered for the first time using 1 micro absolute and after one week in bottles, in a warm spot its half way carbed, there is visible yeast production, so even after many weeks in primary fermenter there should be heaps.

 

[Nick JD]

I've had this situation before. It's possible to drop too much yeast out of your beer before bottling.

I'd make up a yeast slurry, using a syringe squirt a ml or two into each bottle.

3 weeks at 20C they should have eaten all the priming sugar.

 

[geoffd]

how long was the lager conditioned for before bottling, the longer the lagering i.e more than 6 weeks, the less yeast in suspension & slower but eventual carbonation, I generally lager for 4-6 weeks & dont have a problem carbonating, in saying that I dont expect it to be carbonated within 3 weeks, maybe try it at 6 weeks. that's all I can think of if no filtering was involved, gravity suggests there was no problem with ferment. Perhaps a combination of trying too early & serving at a cold temperature could give the impression of no carbonation occurring?