You have probably not put in enough priming sugar, and/or kept your beer at fermenting temperature after packaging to allow the yeast to work on the priming sugar
Or..if it is in a PB, your PB has leaked from a seal.
If you used bottles you should have used a minimum of about half a tsp sugar per 500ml bottle or for a standard PB about 90g sugar.
In addition to the above, if conditioned and stored in a PB, you will need to use 2-3 CO2 gas bulbs at intervals during your consumption to keep up the pressure and maintain the head on the beer. The gradual drop in pressure becomes quite evident as does the impact of the extra blast of CO2 added.Why is it that my Woodford wherry brew went flat after 2 months please
That's fine if you use CO2 from bulbs or an S30 type cylinder. I don't bother, I just prime at the beginning which usually gets me down to about one third full then I just reprime with slightly less sugar than originally, and off we go again.In addition to the above, if conditioned and stored in a PB, you will need to use 2-3 CO2 gas bulbs at intervals during your consumption to keep up the pressure and maintain the head on the beer. The gradual drop in pressure becomes quite evident as does the impact of the extra blast of CO2 added.
Interesting idea. Not tried that. I think I would be concerned about introducing unwanted infection when unscrewing the lid. The CO2 bottles do the job for me although nearly all my brews are in bottles. The cheap Youngs PB came with my initial kit it would be a shame not to use it.That's fine if you use CO2 from bulbs or an S30 type cylinder. I don't bother, I just prime at the beginning which usually gets me down to about one third full then I just reprime with slightly less sugar than originally, and off we go again.
I don't bother about 'unwanted infections'.Interesting idea. Not tried that. I think I would be concerned about introducing unwanted infection when unscrewing the lid. The CO2 bottles do the job for me although nearly all my brews are in bottles. The cheap Youngs PB came with my initial kit it would be a shame not to use it.
Ok. Something new to toy with is good. :thumb: does the influx of exygenated air not affect the taste? How long does it take to restore a positive pressure? Is the beer sweeter for the experience?I don't bother about 'unwanted infections'.
In the 30 seconds or so that it takes to remove the cap, add the sugar, Starsan the cap and screw the cap back on again the chances of an 'infection' are virtually nil. In fact there's less exposure than the original priming process.
If you have flat beer after doing everything right a after week you have got a leak somewhere, probably from the cap seal.I used a PB for the first time recently, adding 90g of sugar solution to the keg. Even though I kept it in the warmth to condition for a week or so and the seal appeared to be on really tight, it's completely flat.
If you have flat beer after doing everything right a after week you have got a leak somewhere, probably from the cap seal.
Some tips in here
Guide to a Standard Home Brew Pressure Barrel
My suggestion is to investigate then reprime with say 80g sugar, or use a bulb. If you use latter soapy water usually finds the leaks.
you do realise, I trust, that a TRUE NINJA, would never have made this mistake.:mrgreen:Thanks. Really helpful advice, including the link.
Of course the first time I used the PB I didn't check it at all; I simply washed and sanitised it. I added a Youngs APA and came down in the morning to find beer leaking from the seal around the tap, which hadn't been fitted properly. I had to emergency bottle it, but in hindsight I could've just resealed the tap by putting the beer on its side and reprimed it a little (I lost some pressure in the finished bottles).
I checked the seal and resealed with additional petroleum jelly, then added 80g sugar and put in back in the warmth of the kitchen on brew plate. How long do you think I should leave it for before I try some again? It tasted great, so the sooner I can have another pint the better!If you have flat beer after doing everything right a after week you have got a leak somewhere, probably from the cap seal.
Some tips in here
Guide to a Standard Home Brew Pressure Barrel
My suggestion is to investigate then reprime with say 80g sugar, or use a bulb. If you use latter soapy water usually finds the leaks.
You should start to notice pressure building after a couple of days or so, so sample about then . It should be fully pressurised after a week maybe a bit more. If its still flat you still have a leak.I checked the seal and resealed with additional petroleum jelly, then added 80g sugar and put in back in the warmth of the kitchen on brew plate. How long do you think I should leave it for before I try some again? It tasted great, so the sooner I can have another pint the better!
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