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Carbonation: Flat 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.
Carbonation: Flat beer