1st attempt under carbonated

[First_Timer]

My first attempt was a Burton Bridge Brewery Summer Ale kit (tin). I bottled two weeks ago and it has cleared nicely in 2 litre cola bottles, which I primed separately with 1 teaspoon of sugar each. I opened one yesterday and was greeted with a barely audible hiss, and no head at all on pouring, the beer is flat but tasted good. What is the best way to re-prime and rescue it? Thanks in anticipation.

 

[Banbeer]

For a 2 litre bottle you will need at least 3 tea spoons depends how fizzy you like your brew.

Just reprime with 2 or 3 tsp and put them back into a warm place and feel the bottles as they will get harder to press in the more carbed they are, then put them somewhere cool.

 

[SmallSpacesBrewing]

Avoid this next time by batch priming. 6g/liter sugar and you'll get plenty of fizz.

 

[First_Timer]

Thanks for that. Would there still be enough active yeast in the bottles? They were clear and only a small amount of sediment in the bottom.

 

[SmallSpacesBrewing]

Yes.

 

[SmallSpacesBrewing]

Just had a conversation about this with someone, check it out if you have other question

https://www.thehomebrewforum.co.uk/...ion-priming-question.86091/page-2#post-913852

 

[Gerryjo]

When repriming don't shake the bottles as the sugar will dissolve...

 

[terrym]

@First_Timer Timer
I occasionally use 2 litre PET bottles and two teaspoons sugar is fine for me. If you prime 2 litre bottles with much more and they aren't cold at opening time, by the time you get half way down the fizz has disturbed all the yeast at the bottom of the bottle and so you have to recap, unless you are not too fussed with drinking cloudy beer.
And if you are using PET bottles squeeze the bottles after priming to exclude air before you put the cap on . Then just put the bottles on their side and roll them around a little to distribute and dissolve the sugar.

 

[First_Timer]

Thank you everyone. I dissolved two teaspoons of sugar in a little warm water and put in each bottle, squeezing the air out, as suggested, yesterday morning. I'm glad to say that I was awoken at 3am this morning by the bottles springing back into shape, so it looks like they are pressurising nicely.

 

[Banbeer]

so it looks like they are pressurising nicely.

That's good news then, keep an eye out for them tho', as you don't want them too pressurised, my advice is as soon as the bottles are solid when pressed then get them into the cool to stop the yeast.

 

[SmallSpacesBrewing]

That's good news then, keep an eye out for them tho', as you don't want them too pressurised, my advice is as soon as the bottles are solid when pressed then get them into the cool to stop the yeast.

If he's used the correct amount of sugar for carbonation he has nothing to worry about. It's really all about volume. If the beer is finished before priming with new sugar you know exactly how much carbonation you get. Bottle bombs are normally something that happens to brewers who don't wait long enough to bottle, check the gravity or follow those very optimistic instructions that come with the can kits.