So I brewed a Belgian Dubbel. Everything went great on brew day. Put 5.5 gallons of wort at 1.076. Pitched Wyeast 1214 Belgian Abbey Style yeast. After 3 weeks I had a stable gravity of 1.015. Beer tasted awesome. I wanted to keg condition for another month or so, so I added 3.5 Oz of table sugar to my kegged beer. I've done this in bottles before and there was enough yeast still in suspension to carbonate, even at high gravity. Just tapped my keg after the month, completely flat and sweet. Yeast must have been nackerd. So I just pitched 2 Grams of US 05 and sealed it back up.
Thoughts? Anyone do this before and want to share there experience?
I really don't want to lose this beer.
Thoughts? Anyone do this before and want to share there experience?
I really don't want to lose this beer.