Flat Out
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Is there a way of saving a batch of beer that came out flat?
I just home brewed my first batch, 5 gallons, of beer. It's been in the bottles for 5 days now and when I sampled it today it was flat as could be. I don't know what went wrong but it did and now I want to find out if there is any way of saving 5 gallons of beer that is already bottled. Can I get a carbonating machine and carbonate the beers individually as I open them?
You jumped the gun. Test again in another week or so. If the beer is still flat, you have to determine why. Empty a couple of bottles into your sanitized bottling bucket, leaving the yeast in the bottom, along with an ounce of beer. Swish the beer around to wash the yeast out into a container. Add a half-teaspoonful of sugar. Wait. Do you see a bloom of yeast? If so, the problem was lack of sugar. Dissolve 3/4 C of corn sugar in boiling water and put it into the bottling bucket. Open all the bottles of beer and add them to the bucket. Stir well with a sanitized spoon. Then re-bottle.
There are capsules you can add to each bottle but that is just an expensive way of adding 3/4 tsp of corn sugar to each one.
If you get no bloom of yeast, you have to re-pitch the yeast but don't have to add sugar. If you have a high-gravity beer, the yeast may not be up to surviving in the amount of alcohol produced. Champagne yeast will usually do the trick for you then.
Ken Block goes flat out in his Rally Fiesta on ice during Sno*Drift testing
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