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Rebotteling and Priming sugar
A quick back story. i decided to try out my first lager, got some info on how much Yeast to use (4 x more then ale), Picked up the supplies from the local shop and was told I would have just as much success with 2 packets of dry lager yeast over the 4. Brewed at all the right conditions, proceded to bottle. Used the same about of priming sugar as I would for my standard ale (2/3 cup sugar per 5 gallons). 3 weeks later my beer has very little carbination to it.
So here is my question. Is it possible or at least an idea to pop all my tops siphon bottles into my bottling bucket and add more priming sugar and re-bottle? I feel like its a bad idea, i have already tried a test tonight in one of my growlers, not sure though.
I don't think it's a good idea. There's a high risk of bottle bombs should your beer suddenly start carbonating, which is what I would expect that it'll do.
3 weeks w/ low carbonation isn't anything to worry about. I've had beers take as little as a week and as long as 6 weeks+ to carbonate. Usually it just needs more time.
One thing to consider is the temperature that you're storing the beer at. If it's kinda chilly you could move it to a warmer location. Cool/cold beer takes longer to carbonate. I usually store my still carbonating beer at somewhere around 70°F-74°F.
What you suggest is a very bad idea unfortunately. For two reasons: 1) Added chance of infection and 2) risk of oxidation.
There are a few things you can do however.
First I would give the bottles a bit of a shake and then store them somewhere warm and off of the floor. Give them another two weeks and check again.
If this fails to work then you can rehydrate another packet of yeast and get yourself one of those childrens medicine dispensing syringes, pop the top on each bottle and add a little yeast to each one. This has worked for me in the past.
Good luck!
looks like mort and i were responding at the same time, haha! By the way welcome to the board
Hey thanks guys for the advice, I guess I might just be a little impatient when it comes to this lager. I am just used to my Ales coming along so fast, I will just give it some more time. listening to you guys sounds like I might have a growler bomb in my closet, but I wont learn till I fail.
Hey thanks for the kind welcome, I hope to pull and contribute as much info to this site as I can.
Store those bottles at a warmer temp for a week or two, they should carb up just fine.
The mistake with new lager brewers is think the bottles need to stay cold as part of the lagering process. But it isn't necessary, it just leads to longer crabbing times. Warm em up I say.
+1 on patience.
Put those bottles on top of the fridge or somewhere up a little higher closer to a heater vent maybe and they'll carb up just fine.
+1 on the welcome also, glad to have you here.
ID
So the wait was all I needed. Just opened the bottle and it was ready. I think it was the warmer temp and the wait. Thanks for all the advice and help.
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