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  1. B

    Problems with Carbonation

    I had them at about 70 for 2 weeks before I even thought about cracking one. maybe there wasn't enough resideual yeast to ferment the priming sugars? and I'm not exactly sure how much sugar I put in. it was however much the guys at the the supply house measured out for me in the recipe.
  2. B

    Problems with Carbonation

    So, I just recently finished brewing my first beer, and I decided to crack one for the festivities yesterday only to find out that the priming sugar hadn't fermented and carbonated the beer. I only opened one, but I am afraid that the rest of the batch will be the same. It was only a gallon...
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