Flat RIS

[ColMack]

So I've opened two "tester" bottles, and both were flat.  Second one may have had a trace of bubbles but not a lot.
This has never happened to me before and the beer is too precious to dump.
I batch primed nearly two weeks ago with 100g of sugar and a half a packet of Nottingham which I rehydrated first.
I don't think I let it hydrate long enough.
What do I do now?  Do I empty it all back into a bucket and add more yeast before re-bottling?
Needless to say I am well pissed off.

[Rats]

High gravity beers normally take longer to condition. Give it time.

[Ciderhead]

High gravity beers normally take longer to condition. Give it time.

+1 we are not going to take that chance in Wicklow and just carb and beer gun.

[ColmR]

I'm the same Colin. Tried my tester yesterday and nothing. Still a nice beer though . Won't be ready for Xmas though

[nigel_c]

If you want them for christmas get them into warmer temps then you would normally condition at. Stick a 6pk near a radiator and should carb just carb enough in the time you have.

That or beer gun the lot.

[Jacob]

Nearly xmas so would force carb it and bottle with beer gun.

[ColMack]

It's already sitting by the radiator.  There did seem to be a slight haze of yeast in the base of the bottle but very slight!
I'll just leave it so and check it again in a couple of weeks.
Thanks.

[nigel_c]

If the bottles are primed and notty is pitched they will prime. May just take a while.  I'd say somewhere hot and don't pop one till Christmas. Really should be good by then.

[nigel_c]

It's going to be over sweat if it's force carbed because if the priming sugar. Just needs time to carb naturally.

[Will_D]

Remember remember the 500 ml Lucozade bottle trick I taught yous all?

[ColMack]

Thanks lads.  I'm not overly worried that it's not ready for Christmas, I'm just worried that the yeast was not mixed in enough.  There was some in the bottom of my bottling bucket when I finished.  Presumably you don't need much yeast in each bottle to convert the sugars into Co2, so it might be ok with patience.

[mr hoppy]

I have to admit that comment got my interest as well.

[Will_D]

For the non NCB visitors:

When bottle carbing your beers fill a same sized Lucozade bottle as well. (These are tougher than most other PET bottles)

This clear bottle allows you to visually check carbing progress:

From turbid with no sediment, throgh to clearing nicely with a firm sedimenet. You squeeze the bottle to check gas level.

If bottle starts to go balloon shape then you know you've over done it!

No firmness in the auld bottle after a few weeks then its time for the homebrewers version of Viagra!

[If only I knew what that was]

But I have the slogan:

"Is your bottle flacid then you need "Erecto Beer" it will stiffen your beer in 10 minutes"

[Eoin]

Thanks lads.  I'm not overly worried that it's not ready for Christmas, I'm just worried that the yeast was not mixed in enough.  There was some in the bottom of my bottling bucket when I finished.  Presumably you don't need much yeast in each bottle to convert the sugars into Co2, so it might be ok with patience.

Don't worry about not having enough yeast. Even after a few weeks lagering there's enough yeast in a pils to carb it given enough time.

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