I have attempted to bottle condition some beer (which i have done successfully in the past) and after 2 weeks it is not showing any signs of being carbonated…
I brewed my NEIPA ~3 weeks ago with Verdant IPA yeast (1 whole packet in 2.5 gal). It fermented in 3 days at 68 and i left it sit in primary at 72 for another 4 days to make sure it finished. Then bottled, fermentor priming with 1oz of table sugar (for 2.5 gal minus trub) and 1/16 tsp of SMB (for oxidation protection). The bottles have been sitting 2 weeks in my house at ~70 degrees for 2 weeks.
Are the yeast pooped out?
Are the yeast messed up because of the SMB?
Did i use enough priming sugar?
Any ideas would be appreciated!
I brewed my NEIPA ~3 weeks ago with Verdant IPA yeast (1 whole packet in 2.5 gal). It fermented in 3 days at 68 and i left it sit in primary at 72 for another 4 days to make sure it finished. Then bottled, fermentor priming with 1oz of table sugar (for 2.5 gal minus trub) and 1/16 tsp of SMB (for oxidation protection). The bottles have been sitting 2 weeks in my house at ~70 degrees for 2 weeks.
Are the yeast pooped out?
Are the yeast messed up because of the SMB?
Did i use enough priming sugar?
Any ideas would be appreciated!