No fizz

I've been brewing for about a year, about 15+ batches, so I've got the basics down. No issues about sanitation, etc. I bottle, don't have a keg system.

The last two batches (a heavy stout and a strong IPA) were prepared like the previous, except they were left in secondary a long time (about 8-10 weeks). I primed the brew and bottled per usual, but no fizz resulted. Based on the lack of bottom-of-the-bottle crud, my strong hunch is that not enough yeast survived to condition the bottles. Perhaps they were underpitched to begin with (esp. the stout), but still, this hasn't happened to me before.

So the question is, how do I salvage this beer?

I've contemplated dumping each batch into a carboy (I'd purge it with CO2 first), adding a yeast with high alcohol tolerance (any suggestions?), then repriming and rebottling in a couple of weeks.

Or, perhaps I could add X amount (a drop?) of the right yeast to each bottle.

Anyone with ARE (Ale Rescuing Experience) out there?

Thomas

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Thomas
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I also have had a couple of batches never carb, or they did and it was so lite carbonation there was only a tiny cloud of head when poured.

Not all of them where in a secondary for extended periods of time so I suspected something else. The caps, capper in combination with the bottles I am reusing. Maybe it was a bad batch of caps?

Sometimes it just takes longer. Up to 6 weeks or more if there was very little live yeast left. Try putting the bottles in a warmer location out of the sunlight and shake each one to get any sediment on the bottom back in suspension.

On dumping them or opening them to add fresh yeast, I would not do it. The risks of introducing bacteria and causing oxidation outweigh the benefits.

BobH

Thomas wrote:

Reply to
BobH

Hey, I like the "shake em up" idea. Never thought of that. Worth a try. I too have a dark cherry stout that has been in the bottles for 2 weeks now and VERY light pffft when opening and virtually zero head and carbonation :(

I'm a conservationist, so I won't dump them no matter what! I'll drink them flat! :) I'll keep them warmer and hope they fizz up in several more weeks!!

Scott

BobH wrote:

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Scott

Update! The shaking up a week ago seemed to help a LOT. More PFFT when opened and had good amount of head :) Maybe the live yeast was buried beneath a layer of dead ones??

Scott

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Scott

It sounds like you might have it back but I was listening to a basic brewing radio podcast recently and someone asked this same question. There 2 ideas were to either add more yeast or get the carbonation tablets from you LHBS. So in case it doesn't fully work there is another option for you. Also I think I remember reading or listening somewhere that if you are in secondary for over 2 months you may need to add some new yeast to the bottles before bottling this will help ensure there are enough active yeast to ferment the priming sugar.

Matt

Reply to
gisbrewmaster

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