we are new to the process. our beer is flat , what can we do to correct it?
Did you add priming sugar at bottling?
yeah and how long and what temp has it been in the bottle?
yes… we mixed it in right before bottling
it is about 65-70 degrees. bottled over a month
well sounds like you need to sprinkle some yeast in each bottle.
Amount of alcohol?
how much should we put in each bottle
All bottles are flat, or some more than others?
appears to be all of them
id use nottingham and about 5-6 grains per bottle. this is assuming you absolutely added correct amount of priming sugar and it was mixed well.
here’s a good method to run so you have an idea whats going on or happened:
Turn over the bottles and give the beer a good swirl to put the yeast back in suspension. Make sure your room temperature is warm enough to re-ferment in the bottle. ( Ale 70-74 degrees)
- After swirling the bottles,
Take One bottle and add 5-6 grains of a fresh Dry yeast. (Nottingham is a good choice) Recap.
Take a second bottle and add 5-6 grains of yeast and 1/4 teaspoon of dextrose ( corn sugar) Recap.
Take a third bottle and add 1/4 teaspoon of dextrose ( corn sugar) Recap.