Well, I finally opened my control bottle, and it was flat, just as the others were before I added champaign yeast.
So in my particular case, I think adding new yeast to the bottles was the way to go.
I wanted to thank everybody who responded to this. You all have been very helpful.
I opted for the re-pitching route. I added 1ml of champaign yeast to each bottle about a month ago. I just cracked a test bottle, and low and behold, it was nicely carbonated!
I DID save a bottle...
Thank you for your suggestion guys! I really appreciate it. I'll probably give it a little more time, based on the suggestions. After a month or 2 I may repitch as others have suggested.
The "pfft" that I mentioned doesn't seem to have gotten any more forceful since about 2-3 weeks in the...
I took into consideration that it may just be taking a while. How long should I wait before it can be safely assumed that it will not carb up? Right now it has been bottled for almost 2 months, and as of today, there is zero carbonation (Well, besides just a little "pfft" when I open it).
If I...
Yeah, I figured the higher ABV may be effecting it. I used White Labs Belgian Golden Ale Yeast (WLP570). I picked that specifically because it *should* be better with bigger beers.
Is there a type of yeast that you would suggest to pitch? Once that has been determined, what is the process for...
Hello! I tried searching for suggestions, but have not found anything solid (If there is a thread that exists, I apologize in advance)
I brewed a big beer (O.G. 1.10). I ended up leaving it in the primary for 3 months, after which I bottled it (F.G. 1.02). In hind site I should have probably...
Thanks guys. I should have noticed the sticky, sorry about that. I was just worried because the yeast starter I pitched looked strange (large bubbles, similar to some of the infection pics), but smelled fine.
I just needed to be patient. I think the fermentation got off to a slow start because...
I brewed a pumpkin ale last night (all grain). I had a yeast starter, which when I put it in I thought "That doesn't look right", but due to too many "samples" of other beers, I went ahead and put it in.
The yeast starter had large bubbles in it, similar to the picture attached.
I...
Hello! I am going to be brewing an imperial IPA this weekend from a recipe that I found on these forums.
The recipe calls for the following:
36.0 AAU Magnum hops (bittering hop)
15.7 AAU Centennial hops (aroma/finishing hop)
21.0 AAU Centennial hops (Dry hopping)
The recipe calls for a...
I have a question (duh). I just brewed a bigger beer (og 1.10). I am using a 6.5 gal carboy as the primary fermenter. The beer started bubbling about 13 hours after the yeast was pitched. I had an airlock on it, but switched to a blow off tube
Because I was worried that the airlock would clog...
Ok. Thank you. I'm sorry, I know I am a noob at this. Just so I am clear, when you say pasteurize, you suggesting that I re-boil the beer, cool (obviously), pitch new yeast, and sugar, then bottle?
Ok. Thank you for the suggestion. If the haze IS an early sign of infection, but I cannot taste anything wrong, would bottling stop/slow the infection? I'd be bottling with priming sugar and not CO2.
Hello! I am on my second batch. This one is. Coffee stout. It was in a primary for 2 weeks, then transferred to a secondary about a week ago.
All was going fine then I noticed that there are new little "floaters" in the beer as the top is very mildly hazing over (like a flat beer would). I am...