Wheat beer too sweet - poor bottle fermentation?

[mfj197]

I brewed a wheat beer in the FV for 2 weeks, bottled exactly a month ago at an FG of 1010. It has some good flavours but still tastes very sweet. There is fizz, but I'm not sure it's the blow-your-socks-off fizz that priming with 140g of sugar to 37 500ml bottles should give. It's almost as though it hasn't been very successful at fermenting the sugar in the bottles, and indeed it tastes very much like the mouthful of primed beer I tasted last night when bottling my latest brew. I had the bottles of the wheat beer in the house for two weeks after bottling before taking them out to the garage.

• The beer went into the bottles very clear indeed, surprising for a wheat beer. Was there enough yeast left to ferment the sugar?
• Even though the bottles were kept inside for a fortnight they were on the conservatory floor which is vinyl over concrete - was it not warm enough? (Although I've successfully carbonated beer there before.)
• If it simply hasn't completed the secondary fermentation in the bottle will the yeast still be alive, so can I just bring the bottles inside and put them somewhere warmer? Or will I have to crack open the bottles, add yeast and maybe even more sugar (!) beforehand?

Your wisdom, as always, is much appreciated!

Michael

 

[Slid]

I brewed a wheat beer in the FV for 2 weeks, bottled exactly a month ago at an FG of 1010. It has some good flavours but still tastes very sweet. There is fizz, but I'm not sure it's the blow-your-socks-off fizz that priming with 140g of sugar to 37 500ml bottles should give. It's almost as though it hasn't been very successful at fermenting the sugar in the bottles, and indeed it tastes very much like the mouthful of primed beer I tasted last night when bottling my latest brew. I had the bottles of the wheat beer in the house for two weeks after bottling before taking them out to the garage.

• The beer went into the bottles very clear indeed, surprising for a wheat beer. Was there enough yeast left to ferment the sugar?
• Even though the bottles were kept inside for a fortnight they were on the conservatory floor which is vinyl over concrete - was it not warm enough? (Although I've successfully carbonated beer there before.)
• If it simply hasn't completed the secondary fermentation in the bottle will the yeast still be alive, so can I just bring the bottles inside and put them somewhere warmer? Or will I have to crack open the bottles, add yeast and maybe even more sugar (!) beforehand?

Your wisdom, as always, is much appreciated!

Michael

I would try moving them back in the warm for a week or so, then trying one. That will probably do the trick, but let us know if it is still the same.