Right amount of sugar ?

[Gym_]

I made up a coopers larger used 2kg or sugar in the mix and i used the little double sided brown scoop for the carbonation. I used 1 x big sided scoop in the 750’s and 1x small sided in the 375’s of white sugar.

They have been bottled for about 2 weeks and i got into a few last night,, major bummer they are all pretty much flat, tried the small bottles and the large and well while they did have a bubble or 2 in them there was no head and there were about as flat as u could get,, i drunk them anyway tasted ok got me smashed as ..lol
But I’m just wondering .

1) Did i put the right amount of sugar in them
2) Has the yeast done as much as it can and won’t eat any more sugar
3) Because of winter 2 weeks isnt enough time
4) Something else i haven’t thought of went wrong
5) learn to love flat beer ...lol

[earle]

My guess would be not long enough at cool temperatures. You have used the scoop correctly. Where are you and how cold has it been?

Once they are carbed up with that amount of sugar whatever head you get probably won't last very long anyway.

[KEG]

yeah, they probably haven't been sitting long enough with the cold weather. in addition, you've made a fairly high-alcohol beer; alcohol will inhibit head formation (or moreso, longevity); if you want high-alcohol and a good head, you need to have enough non-fermentables in the beer; all-malt will help a lot, so would using some carapils grain.

[Gym_]

Im on the QLD border still been bloody cold thou beteen 16 and 22 in the house.
Beer tasted alright.. just flat as.. wounding if i was spozed to put 2 scops in it was that flat..

[warra48]

As I bottle, and refuse to even think about bulk priming, I also use the sugar measure.

I bottled an American Brown Ale on Sunday, and as an experiment, I weighed my sugar container before I started priming, and again after I had finished. The total weight of sugar used came to within 2 grams of what BeerSmith told me to use if bulk priming.

Do NOT be tempted to use more sugar. You will only create potential bottle bombs.

I agree the problem with carbonation here is the low temperatures and not enough time.

[spatch]

Im on the QLD border still been bloody cold thou beteen 16 and 22 in the house.
Beer tasted alright.. just flat as.. wounding if i was spozed to put 2 scops in it was that flat..

Boo Hoo. Try living in Melbourne ATM!

I had a flat brew the other week. Brought 'em back inside where it was warmer (13 overnight inside!!!)
and after an extra 10 or so days they carbed up perfectly after some helpful advice on here.
Was also told to roll them gently but I'm not sure I'd bother doing that again, sediment hasn't really
re-settled hard yet.

Good luck with the cold nights

[KEG]

bugger a gentle roll, give the whole box a good jiggle/turn if they're still flat.