I've killed it!?

[chairmanmaw]

Hello all,

I have been brewing a Coopers Mexican Cerveza. It all went well. I performed the secondary fermentation and bottled it. Left it condition for 3 weeks before popping one open. It's as flat as a pancake. I tried another bottle and popped it to discover no life.

I think its safe to assume the entire batch is knackered.

Can I simply add more brewing sugar to each bottle to sort this out?

Thanks,

Maw.

[bigdave]

When you say you did 2nd fermentation THEN bottled it, did you add priming/brewing sugars as you were bottling it or did you add the sugar, leave it a few days then bottle it? 2nd fermentation is supposed to take place in the beers final resting place, in your case the bottle. Its the 2nd fermentation that builds the CO2 pressure and adds the sparkle to your pint so if its done before bottling theres no gas release inside the bottle thus creating a flat pint.

Im a noob at all this so I cant help with fixing the problem but I'm sure someone will be along soon who can help out and Im guessing it'll be as simple as adding some sugar to each bottle, re capping them and keeping it warm for a week.

[AlexCricket]

In any event try bringing the brew back into the warm for a few more days of carbonation.

[chairmanmaw]

Thanks guys.

Yes, I made a school boy error and left the brew for the 2nd fermentation.

So, should I add more sugar AND bring in to the warm or just Bring in to the warm?!

[bigdave]

My guess would be that you will need to add sugar to fire up the reaction that creates CO2. Please don't just take my word for it as I have a very limited knowledge, all I'm going on is what Ive read in other threads.

If no one else comes along to confirm or reject my comments then perhaps add 1/2 tsp of sugar to just one bottle and keep it warm for a week then open it and see if its gassed up? You could also bring a bottle as is into the warm and see if warmth alone helps?

[AlexCricket]

The correct procedure is to make the kit up as instructed, leave it to ferment for 7-10days, bottle and add priming sugar and seal.

If you followed this and your beer is flat then I think that there are three main explanations:-
1. Your bottles have a poor seal and are leaking the CO2
2. Your bottles were not kept in the warm long enough to allow the priming sugar to ferment.
3. Your beer is so cold that the CO2 is held in solution and not being given off as bubbles - Think cold champagne vs warm

Therefore if you did follow the correct procedure then bring a bottle into the warm for a few days and then open it up.

IF however you added the priming sugar and left it to ferment out before bottling then you will have to re-prime each bottle as per the instructions. Remember to keep the bottles warm initially after re-priming.

[chairmanmaw]

Thanks again guys.

I will re-prime, leave and then chill.

Cheers,

Maw