fined then bottled = oops

[Mephistopholes]

I know this was a bit silly really but ive been trying to get my beers as bright as possible a nd thought there might be enough yeast in suspension to carbonate my bottled beer but alas no bubbles. ok so i fined the beer there is 0 sediment in the bottles cold conditioned for 2 weeks at around 12 degrees.

My question is would it be possible to pop open the caps and drop a couple of grains of dry yeast in then reseal the bottles. it tastes amazing so would prefer not to drink it flat.

 

[Sussex Hopburner]

Won't you need some sugar too?

 

[Mephistopholes]

well i fined and primed at the same time so considering no bubbles would mean the sugar should still be there. i didnt forget the sugar the problem was that i stripped too much yeast out.

 

[craigite]

I fine before bottling, it's as clear and bright when I goes into the bottles. I'd doubt it's a lack of yeast, unless you killed the yeast with steriliser?

try it in a warm, 22degC for 5 days then allow 5 at 12degC.

 

[Mephistopholes]

ok cool. really you fine first....? thats promising. well its been sat in the warm for 4 days now i'll have a little look tonight maybe see if theres been any activity.

so you definately get good carbonation like that? and no sediment?

 

[Kyral210]

My question is would it be possible to pop open the caps and drop a couple of grains of dry yeast in then reseal the bottles

Sure, pop in a few shot sof yeast and 1/2 tsp sugar for ale, 1 tsp sugar for lager.

Here is what I do with my brew to make a nice clear beer with good carbination

• Ferment down the beer as far as possible in primary fermentor[/*:m:tmyws25i]
• Transfer to secondary fermentor and add geletine for fining. 1 sachet per 5 gallons, and geletine desolved into some of the beer rather than water, dont want to dilute my brew![/*:m:tmyws25i]
• Move secondary femntor to a cold place for 5 days +[/*:m:tmyws25i]
• Draw off a litre of rested beer and put onto the stove, disolve in the sugar. For lightly carbinated ale, you can add a pinch of citric acid and boil whole thing for 20 - 30 minute to create invert, but not for lager. The yeast 'inverting' the sugar produces more CO2 than alcohol, so dont use invert for an extra bubbly experience.[/*:m:tmyws25i]
• pour sugar solution into main batch of beer, give it a good but gentle stir and leave it a few minutes (up to an hour) to really disepate the sugar evenly.[/*:m:tmyws25i]
• Bottle in good bottles. I use recycled bottles from the local students (or pubs or restaurants) to be environmental. Brown bottles are a must, green be careful and never clear.[/*:m:tmyws25i]
• Move bottles into a warm place (bottom of airing cupboard?) and leave them for 2 or 3 days to give the yeast a good kick start.[/*:m:tmyws25i]
• Move beer to a cool dark place to mature. I have yet to perfect a maturing rule of thumb, but 1 month seems to work well. I was told that 1 week for every point unit of pre fermented gravity is one week maturing (e.g. start at 1.05 - 5 weeks maturing).[/*:m:tmyws25i]
• Chill to the right temperature and enjoy![/*:m:tmyws25i]

 

[Mephistopholes]

Kyral in your method you dont add extra yeast. as ive already said ive primed the bottles with sugar for carbonating i was just worried that id taken out too much of the yeast. i think i'm gonna give it a couple of weeks in the warm then if nothing occurs drop 2-3 granuals of yeast into each bottle and reseal.

 

[Kyral210]

I guess you could try adding geletine finings at the same time as priming sugar so they fine bright in the bottle?