Thankfully, I don’t think I have a priming problem although I was pretty sure that I was going to open up a bottle of flat beer tonight.
My California Common has been sitting in the front closet of my house for nearly a month now. After two weeks, it had carbed up a little bit but not enough to share with anyone else.
So I gave one bottle a few swirls to rouse the yeast in the hopes that my intervention would get some carbonation going.
I opened the same bottle tonight and was greet with a nice Pffft! I poured the beer into my glass and saw it form a mighty head.
I am not sure if I needed to swirl all the bottles. This weekend when I crack open more, I’ll know for sure.
But I was thinking about some tips to solve a priming problem:
- Move your bottles to a warm room. It should be close to 70°F and consistently close to that temperature throughout the day as possible.
- Let ’em be. If the beer hasn’t carbonated fully after two weeks, let them sit for a month. I think I have learned that lagers need to sit for a month, even if the yeast strain does its thing at higher than normal lager temps.
- Give them a swirl. Rouse the yeast – get them back in suspension so they can do what you need them to do one last time.
Now if following those three tips don’t work, what’s next? Do you somehow introduce a little bit of yeast to each bottle if you feel you have enough priming sugar to do the job? If you feel like you didn’t provide enough priming sugar, can you add a little bit to each bottle?
Or is it best just to dump it down the drain?