I've made a few batches of beer, but some recent ones seem to be very flat (but still hiss slightly when being opened).
I'll give a quick run down of the procedure, hopefully I can find the problem in the chain.
Amber Ale: Fermented 23L for 1 week, then racked 18L and 5L seperately. Bulk primed (about 150g of sugar) the 18L straight away and bottled. Put the 5L in the fridge for a week (like a clearing cube, but only a 5L container), took it out, let it sit overnight, syphoned it to my carboy and bottled it using 2 carbonation drops per tallie.
Result: 18L of beer is bubbly, 5L is not (but hissed a little when opening).
Wheat beer: Fermented 23L for 1 week, then racked 23L and refridgerated for a week. Syphoned to another carboy, bulk primed (200g), stirred for about 30 seconds, and bottled.
Result: Had 2 beers, one was fizzy, one was flat (although it hissed a little when opening).
Was very strange a bulk primed batch had one flat and one fizzy. One was glass and one was plastic, but I doubt that'd matter.
Anyway, the only consitent thing in both flat beers is racking in the fridge. I thought you could rack in the fridge (isn't that what most people do with clearing cubes?), but maybe it let too much yeast settle and there was none left for bottle conditioning. That is my conclusion anyway. If anyone has some other suggestions or better ways to do things, please let me know. :icon_cheers:
I'll give a quick run down of the procedure, hopefully I can find the problem in the chain.
Amber Ale: Fermented 23L for 1 week, then racked 18L and 5L seperately. Bulk primed (about 150g of sugar) the 18L straight away and bottled. Put the 5L in the fridge for a week (like a clearing cube, but only a 5L container), took it out, let it sit overnight, syphoned it to my carboy and bottled it using 2 carbonation drops per tallie.
Result: 18L of beer is bubbly, 5L is not (but hissed a little when opening).
Wheat beer: Fermented 23L for 1 week, then racked 23L and refridgerated for a week. Syphoned to another carboy, bulk primed (200g), stirred for about 30 seconds, and bottled.
Result: Had 2 beers, one was fizzy, one was flat (although it hissed a little when opening).
Was very strange a bulk primed batch had one flat and one fizzy. One was glass and one was plastic, but I doubt that'd matter.
Anyway, the only consitent thing in both flat beers is racking in the fridge. I thought you could rack in the fridge (isn't that what most people do with clearing cubes?), but maybe it let too much yeast settle and there was none left for bottle conditioning. That is my conclusion anyway. If anyone has some other suggestions or better ways to do things, please let me know. :icon_cheers: