Design Beer

Make Beer

Know Beer

Enjoy Beer

Find Beer

Promote Beer

Problem:

A lack of adequate carbonation in your freshly opened beer is disappointing and detracts from the enjoyment of the finished beer.

Causes:

• Lack of suspended, active yeast for proper conditioning of priming sugars into carbon dioxide.
• Not enough conditioning time provides insufficient build-up of carbon dioxide.
• Too low of a priming rate provides insufficient sugars for the yeast to convert to carbon dioxide.

Cures:

• Maintain consistent temperatures during fermentation and conditioning.
• Allow sufficient conditioning time for beer, one week for a typical ale, two weeks for a typical lager.
• Prime with the proper amount of sugar for the style and volume of beer being made.