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little to no cabonation after bottling
We added 1 1/4 tsp primming sugar (powered corn syrup) to each 22 oz bottle, then racked our beer to within 2" from the top. After capping we agitated each bottle and stored them at 64º F for one week. This usually works every time with great results, however this time our beer is flat. We noticed that the beer was very clear when we bottled. Could most of the yeast have settled out during fermentation (3 weeks FG=1.0123) leaving to little to react with the primming sugar? If so, how can we correct this? I would hate to waste a couple of cases of otherwise good beer.
I think 64 degrees is a bit low. During the cold months of winter I was carbonating around the same temps and my Maple Porter took about 3 weeks to carbonate. My next batch I elevated off the floor and moved to a warmer place in my house and I had fizz after about 4 days.
I would not worry about lack of yeast. Even though there may not be yeast sediment visible in the bottle, it is still there in suspension. Unless you used a very fine filter to filter your beer before bottling, I would not worry about a lack of yeast.
Also, one other note - you should always dissolve your priming sugar (3/4 cup) into about a cup of water, boil, and then add to the bottling bucket. This will make sure the sugar is evenly distributed and all of the sugar is sufficiently suspended before bottling.
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