What went right...so far? What about that low FG?

[Ozarks Mountain Brewery]

I hate to say it but was born in the early 60's so I've seen it all lol
and I've been brewing since I was 19

 

[Toddsgate]

I have concert t-shirts older than you. At least Def Leppard, Van Halen from '91(?) at Merriwether.
'80s had the best hair.

Alice in Chains opened for VH in Hampton, VA in 91....I got the merch

 

[Donoroto]

I literally also have concert shirts from the 70s & 80s.

 

[west1m]

Tee shirts from the 70's?
I was into desert racing dirt bikes in those days...

 

[Donoroto]

Hm. My 1976 ELP shirt from the Works tour show at Madison Square Garden must not have survived. This is the oldest shirt I have now, from a college dorm party. I designed the image.

 

[west1m]

Pic?

 

[Donoroto]

Oh damn, here we go

 

[Toddsgate]

if it is diastaticus, it will continue to drop down. since you bottled it i would be VERY VERY careful of bottle bombs. I have seen diastatics drive FG down into negative numbers. Also the only real way to tell if it had the staticus is if it drops really low or doing genetic testing in a lab. it doesnt really have much off flavor.

you didnt ferment a saison or belgian or anything in that fermenter previously did you? if it continues dropping, i would consider getting rid of that carboy if it is plastic and boil all your hoses if possible. if you have diastaticus, it will slowly ferment even down at fridge temps.

i have seen cans pop from being touched or the 6 pack/case being picked up.

just be careful. maybe wear leather gloves/eyepro when you handle the bottles until you are confident they are not gonna blow on you.

I chilled a bottle over the weekend, for 48 hours. Upon popping off the cap, there was a noticeable lack of "pop" of air escaping. I poured into a well cleaned and chilled pint glass. Nearly 0 carbonation and absolutely no foamy head. It tasted sweet at this point. I let a sample warm up to 64* F and stuck my hydrometer into the test jar. It appears we are reading around 1.006, which I guess would make sense with the bottling day addition of the priming corn sugar, without a yeast conversion. I'm wondering if anyone has any other thoughts on the matter? I brewed a blonde ale on Saturday and I'm hoping not to have a repeat performance.

Todd

 

[Bigbre04]

may not have been enough yeast in there to do the job?

 

[Toddsgate]

may not have been enough yeast in there to do the job?

I'm going to wait another week before chilling another. Would it be unthinkable to uncap and add a bit of yeast to each of the remaining bottles if in fact there were not any viable yeast at the time of original bottling? If that is possible, how much dry yeast should be added?

Todd

 

[Bigbre04]

I'm going to wait another week before chilling another. Would it be unthinkable to uncap and add a bit of yeast to each of the remaining bottles if in fact there were not any viable yeast at the time of original bottling? If that is possible, how much dry yeast should be added?

Todd

Honestly I have no idea

 

[Dave Y]

I'd say if you go that far to get this batch going, probably the amount of yeast you could pinch between 2 fingers? Not a lot.

Would it be unthinkable to uncap and add a bit of yeast to each of the remaining bottles if in fact there were not any viable yeast at the time of original bottling? If that is possible, how much dry yeast should be added?

Well, I'd say no, because you thought it with your out loud keystrokes.
Or you could get a fresh packet, hydrate, mix and use an eye dropper and add 1-2 drops per bottle?

I'd say 2-4 weeks would tell the tale if you need to go further and 1 week is in the bag. I've had inconsistent bottling carbonation once or twice but not no carbonation. But then, your yeast already exceeded expectations, so you're in some pretty unusual territory.

I'd wait another week and reassess. If you do pop them open to add yeast, try to minimize the time the cap is off.

 

[Zambi]

What I do when bottling is to use at least 1 PET bottle (soft drink bottle, like coke or sprite or so).
Treat the same as the glass bottles, and you can "check" carbonation by squeezing the bottle.

 

[Bigbre04]

the better option might be to add a drop or 2 of active yeast from a fermenting batch into each bottle. thats a very very harsh environment for new yeast.

 

[J A]

It's pretty hard to completely drop all the yeast out unless you cold crash for a long time before bottling. It's definitely not carbing up but that process can be a little quirky sometimes.
First, be sure you keep it at a warm room temp for carbing. Don't be afraid to get it up to 80 degrees. I've had stubborn batches respond to a good warm-up and turn out fine. If you give it a warm bath and keep it at 72 for a week or more and you still find no evidence of carbonation, try the yeast thing. Literally a few "grains" of dry yeast will do the job or, as @Bigbre04 suggests, some actively fermenting yeast.

 

[Donoroto]

I suggest trying exactly that in one bottle to see what happens. A pinch is plenty.