No carbonation

Have you kept the bottles somewhere 70+ degrees?

 

At this point there's no much you can do other than re-suspend the yeast every few days.

 

I really don´t know what is happening, but take a look here :http://www.brewersfriend.com/beer-priming-calculator/

Hope it would help

 

I had a similar problem earlier this year with a stout recipe that didn't seem to be carbonating. I took each one and gently swirled it around a few times (I wouldn't call it "shaking") maybe 3 or 4 times over a week. And one day just to be adventurous I flipped each bottle upside down and back a couple of times instead. The beer came out a little undercarbonated (I think that was due to my basement temperature), but certainly drinkable.

One other comment is that I always put the priming sugar in the bottling bucket first, then siphon the beer into the bucket -- I was under the impression that was the best way to get the priming sugar evenly distributed.

And I guess theoretically if nothing happens in a few weeks you could try carbonation tablets?

 

Give it another couple of weeks. Dolllars to donuts they'll be fine.

 

The (ironic) problem with this is that the better your racking technique, the worse it is for mixing the priming sugar evenly. If in doubt, some gentle below the surface stirring is cheap insurance.

 

Are you weighing your sugar for priming? 3/4 cup by measuring is not the same as weighing it out, because measuring cups tend to give fluctuating amounts of things like sugar. Weighing with a gram scale is the answer.

That being said, inverting the bottles a few times to re-suspend the yeast and giving it more time is probably all you can do.

There's a chance you might have gotten un-even carbonationn too. Maybe just the ones you've tested are flat. The others may soon asplode. To test if this is the case, store your bottles next to your bed in an open-top container. That way you won't miss any of the fun when the blessed moment comes.

 

most likely they are weighing it then.

In the event they say NO, I would be extremely surprised, but would henceforth buy a gram scale and take anything they said with a rather large grain of salt. Or at least some salt and lime on the top of your can of bud light.

You should acquire a gram scale anyway. You will eventually need it. Dollas to donuts* you could get your sugar cheeper** by buying a big bag and weighing it yourself.

* thanks to (somebody?) for reminding me of the dolla donuts that I used to get back in the day. This fantastic bakery had Boston creme donuts for $1 each, and they were HUGE. They were also the best Boston cremes anywhere, in the history of EVER

** if anyone wonders why I always spell cheap "cheep" it's in honor of the greatest musician and composer who ever lived, anywhere, in the history of EVER NO MATTER WHAT, and his song "cheepnis," Frank Zappa. This is a great version complete with monster movie footage and Napoleon Murphy Brock and Ruth Underwood playing in the band. This public service footnote brought to you by al

 

Who says dollar:donuts these days?
You must be really old!

 

donuts never get old.

 

Uncle.

 

Given a henceforth purchase of a gram scale actually happens...how much does said grain of salt actually weigh?

And...just how much weight should be given to the actual weight of the said salt grain relative to the weight of the priming sugar?

Next thing you know we'll all be dental floss tycoons.

 

I might be moving to montana soon....

ironically, a gram scale wouldn't even register a standard salt grain. You'd need a milligram scale for that, but such an instrument doesn't really have a lot of uses for brewing.

I really would be dumbfounded if the LHBS was NOT weighing their carbonating sugar with a gram scale. But I suppose I've seen stranger things...........................

 

Is it really a Rickroll when the actual title and a still shot appear in the link?