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lack of carbonation
I just made my first batch of homebrew ale. After priming and bottling, I got very little carbonation in my beer. Any ideas as to where I went wrong? I want to make another batch, but don't want to screw it up again. Thanks!
was it a 5 gallon batch? how much priming sugar? corn sugar or table sugar? how long has it been since you bottled? what temp was the beer at after bottling?
DC
Deafcone is asking all the questions I would ask too, but here is how I used to bottle. I say that because I have exclusively kegged for the past 3 years.
For 5 gallons:
I racked my beer from the fermenter into the bottling bucket, the measured 3/4 cup of corn sugar, poured it in directly, mixed it up really good for a few minutes, then filled and capped bottled. You can use ANY fermentable sugar, corn, cane, honey, molasses, but they will all give different flavors. Some folks boil the 3/4 cup sugar with some water to dissolve it, then mix it... but I never did that.
Once that is done, leave the bottles sit at room temperature for at least 1 week, but longer is better. Why room temperature? Because if you put the bottles in the fridge, the yeast will go dormant and not eat the sugars and create carbonation.
Be careful about how much sugar you use or you will get bottle bombs. Overcarbonated and the bottles will likely explode.
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