St Peters Cream Stout

[Elliott75]

I'm currently very sad.

I felt I was in a good position at bottling, and I've now tried 2 bottles and they're flat as a pancake. Taste good, but no bubbles at all.

Fermented well, although hydro broke, so no idea of abv. At bottling I added 20 teaspoons of dark sugar, and a small amount of coffee for taste.

Prior to bottling I had 24 hrs with a small amount of gelatine in it.

I think it tastes sweet, I feel like the conditioning sugar is still in the bottle. This is after just 2 weeks of conditioning, so I appreciate that it's early doors, but I'm pretty sad.

 

[Slid]

I'm currently very sad.

I felt I was in a good position at bottling, and I've now tried 2 bottles and they're flat as a pancake. Taste good, but no bubbles at all.

Fermented well, although hydro broke, so no idea of abv. At bottling I added 20 teaspoons of dark sugar, and a small amount of coffee for taste.

Prior to bottling I had 24 hrs with a small amount of gelatine in it.

I think it tastes sweet, I feel like the conditioning sugar is still in the bottle. This is after just 2 weeks of conditioning, so I appreciate that it's early doors, but I'm pretty sad.

Far too early to be sad! The temps we have at the moment, just move the beer somewhere warm for a few more days and it should carb up a bit. Half a level teaspoon is never going to give you a huge lot of fizz , TBH and if you value fizz highly, then there is a priming guide somewhere, I'm sure.

https://www.brewersfriend.com/beer-priming-calculator/

Yeah, here it is, mate.

 

[Nicks90]

You could wait a while longer and if its still as flat as a witches proverbial, drop one grain of a dried yeast in to each bottle and seal them back up again

 

[Pirate_Pete]

Look on the bright side. Your stout will be carbed up and fantastic by Christmas.
I usually bulk prime my stouts with 7grams of dextrose per litre.
A lot of people on brewing sites would say that's too much, but I've got half a dozen mates who drink mine and think it's great.

Slid is right. Make sure they're somewhere warm for a couple of weeks and try again.
I'm not sure I'd use gelatine in a stout. You can't tell if it's clear or not anyhow.

 

[GhostShip]

You could wait a while longer and if its still as flat as a witches proverbial, drop one grain of a dried yeast in to each bottle and seal them back up again

I've got the same issue with my AIPA and I hadn't thought of adding yeast. Would one grain really be enough? I might have a go on Saturday - sounds an extremely tedious job, but if it improves the beer then it has to be worth it!

 

[Spike101uk]

I've just brewed this too and kegged and currently under 30psi of 70/30 beer gas, cant wait to try it