It can be a very frustrating thing, but when you do all that waiting then you go to pour a beer, and it's flat or under-carbonated it is very depressing. So we break down a few things that could be causing that under-carbonated beer in this week's episode of BrewTalk with Mr. Beer. 

So we thought it would be useful to talk about a few of the things that can impact the carbonation of the beer.

The first is temperature. If your bottles are sitting below 70 degrees, then they may take a little longer to carbonate. So you can either warm them up or let them sit for at least another week longer.

The second might be that you let your beer fermenter for far too long and you don’t enough active yeast cells to create C02. In that case, you can add more yeast to your beer for carbonation. We did a video on that a while back.

Another reason might be that your bottles are just old. If you have used your bottles for a long time the seals around the caps may be starting to wear down so Co2 is escaping during carbonation. There is not much you can do once the beer is bottled, but you should purchase new bottles before you bottle your next batch.

To sum up why you have under carbonated beer is that your temperature is too cold, not enough active yeast cells in the bottles or your bottles are old.

Cheers,

Robert