Been brewing for nearly 20 years using bottles, corn sugar for priming, and a primary fermenter. My last batch I used DME (used the calculator so more quantity than I would have used with corn sugar) and I tried a secondary fermenter. The result was a grossly under carbonated beer. I made 2 changes from my proven technique, using DME & a secondary, so I now have 2 variables in a single equation. Any thoughts on what caused the under carbonation? When using a secondary do I need to save some of the yeast at the bottom of the primary and infuse my beer before bottling? It seems strange to me that I can have little to no sediment in my secondary, prime the beer with sugar, and then expect that yeast will be present to create carbonation. The taste of the beer is good and I had the expected OG and FG so I think I was good up to bottling.