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

[MaltyHops]

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.

Sounds right but I would give more time and a gentle initial stir for sugar to mix thoroughly
- I wait 1/2 to 1 hour (yeast is not going to ferment the sugar much in that time) before
actual bottling.

Also recommend using one or two PET bottles for each batch of bottles - allows you
to squeeze the bottle to see how how they are as indication of carbonation progress.

T.

 

[Nick JD]

Any yeast sediment on the bottom of the bottles?

 

[warra48]

I tend to prime my bottles at the low end of the carbonation scale for the style I brew. Given that, I've never had a problem getting my batches to carbonate, eventually.

My last Mild took it's time to show signs only from about 6 weeks on, and that's with our temperatures where I live.
My last lager, 3 weeks in primary, 7 weeks lagering, still carbonated, but it took 8 weeks.

Just be patient, it will get there in the end.

 

[beachy]

I have found that some of the yeasts that ferment and flocc. quickly like WY1968 can be very lazy bottle conditioners. IMO some yeasts are much more suited to kegging than bottle conditioning. I have not used the yeast you are having trouble with but it does sound like it is supposed to be fast to ferment and flocc. If it has dropped out really well then you probably have a very small amount in the bottles and if this small amount has dropped out quickly in the bottles then you may just need to be very patient. However because you have zero carb after 3wks i would be giving the bottles a gentle swirl every 2 days to encourage the yeast a little bit.

 

[pk.sax]

Bottling sugar amounts would make it taste sweet (yuck). If it isn't tasting sweeter than expected at all, you have a bottle cap problem. Not sealing well enough or something.
Otherwise, if it's a lazy yeast, add some more yeast to a bottle and glad wrap the top and rubberband it. If you see the wrap doming the yeast has started to do its job, repeat on all bottles and cap.

 

[Goldenchild]

Ok guys try and answer most things in 1 post here.
@ beers 4u . although I wouldn't rule it out I did rinse the bottles twice with hot water after using the oxi. Bur I agree it would be detrimental to my yeast hence the reasoning behind rinsing when apparently not necessary in the first place.

@father jack. Beer wasn't lagered was only racked to secondary for bottling and left for a few days till I found time to bottle. I'm not expecting them to be at a drinkable stage but Im talking zero carbonation totally flat. I've had beer mire carbed out of secondary before adding sugar.

@nicked There is the thinnest little amount of brown on the bottom . I bottle 1 clear everytime and when I upturn that bottle it just moves with the liquid dosnt stick to the bottle at all like others.

@practical fool. I highly doubt it's my bottles or caps as I've used the same caps/ capper for the past 5 batches without on flat beer. An the bottles are new all bottles are different so i doubt it's a bad seal.

Ive already roused the bottles a few times and think I will do as nickjd says and add a ml or 2 of fresh yeast. Since I have a few different styles I'm thinking of experimenting with different strains to see if they taste anydifferent don't have a syringe and quite honestly wouldn't know where to get one. I don't know any junkies haha. Guessing the chemist maybe. Will post my results for everyone in the new year.

 

[the_new_darren]

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

There is absolutely no chance that you had no viable yeast at racking.

I suspect you are a Ross troll and your post was nothing more than an advertisement.

cheers

tnd

 

[Goldenchild]

There is absolutely no chance that you had no viable yeast at racking.

I suspect you are a Ross troll and your post was nothing more than an advertisement.

cheers

tnd

Mate pull your head out there has been no mention of buying anything new and considering I'm in Sweden I wouldn't be buying from the guy your talking about. If anyone would be the troll it would be you name dropping in my post.

As for my problem if you dont have any reasonable input dont post at all. People like you are the reason I don't post here that and I know how to search for most of my answers.

 

[ekul]

To be honest, when i first read your initial post i thought it was sneaky spam too. "Oh no, my beer doesn't have a drop of yeast in it after 2 weeks, what will i ever do?" Most guys would read this and go buy some san diego yeast!

I thiunk you should have plenty of yeast to carbonate, so i reckon maybe the bulk priming didn't work too well. Maybe that a few of your bottles have all the sugar and the rest have none.

BTW i once had a cider fermenting for ages on nottingham, it dropped all the yeast out and when i bottled it never ended up carbonating, even after a few months. The bottles were completely clear. Was pretty amazing, i would've thought they'd have been at least one yeasty in the bottle! So it does happen, but i don't think it would happen that quickly, especially with the san diego yeast. I haven't found it that much different to US05. Takes a little bit quicker.

Mate pull your head out there has been no mention of buying anything new and considering I'm in Sweden I wouldn't be buying from the guy your talking about. If anyone would be the troll it would be you name dropping in my post.

As for my problem if you dont have any reasonable input dont post at all. People like you are the reason I don't post here that and I know how to search for most of my answers.

 

[Clutch]

There is absolutely no chance that you had no viable yeast at racking.

I suspect you are a Ross troll and your post was nothing more than an advertisement.

cheers

tnd

tnd? I have a call for you on line one, some dude called kettle, wanting to tell you some ****.

 

[Goldenchild]

Hey guys bump to update the beer has now been bottled 6 wks and only had a faint 'tfff" of air released when opening. So there is obviously some yeast struggling In there. Finally got a syringe and have added 1ml of the same yeast harvested from the original brew. Hoping this works I've never had to ditch a beer!

On a brighter note my clear bottle that had been doing all the opening and recapping on was half carbed it seems along the way some wild yeast must of got in. Smelt fine so had a sip and tasted great. Ended up pouring it and drinking at around 18c. Had this mellow sourness and Reminded me of the rodenbach grand cru ive tried to salvage what little yeast was on the bottom and have a mini starter 150ml of 1.040. To see if it will play ball.
Fingers crossed I atleast pick up a house strain to add to the yeast farm.

Off topic but had me thinking is there any sour porters or anyone made one ? I really did enjoy this. Very different

 

[Yob]

Why would you use the same yeast? Did you make a starter to get healthy viable Yeast to introduce?

at 6 weeks later, the collected yeast will have much reduced viability if just collected and stored... maybe 60% viable or less if it was struggeling to begin with.

 

[Goldenchild]

Well why not the same yeast? there was no problem with original ferment. The problem is lack of healthy yeast in the bottle which should now be fixed.

I've actually brewed a black ipa with the same yeast harvested and had no problems. I did rouse it a little before racking just to make sure there was some in secondary which obviously was as I dropped 1 more point. Also looks to have sediment on the bottom of bottle after 1 week.

And yes of course I used a starter. Yeast was washed properly not sitting in a pile of trub

 

[Goldenchild]

Just to confirm for anyone who stumbles upon this in a search one day.

4 days after adding 1ml of hungry yeast from a fresh starter my beer is now full of big bubbles. Hoping inthe coming weeks it will soften out.

So to answer my own OP.

In this case for some reason my healthy yeast flocced out and only left struggling yeast to do the work of carbonating.
I don't think it's commen of this yeast though as I have now 2 other batches with the same yeast which are both carbing fine.

I would still recommend anyone to wait out and see if it carbs on it's own accord as mine eventually showed although very little it was doing something after 5 weeks. But just wasn't IMO going to fully carb.

As in one of my previous posts I did mention 1 bottled picked up a wild yeast over the time period of opening to test so opening bottles is not a good idea! Do as others do and use 1 pet bottle to feel test for carbonation