potential wasted batch. :(

[jimlin]

Robust porter seemed to ferment fine (1.062- 1.014). 1 week in primary, 2 in secondary. Racked to bottling bucket, added priming sugar solution to first inch or two of beer in bucket and just continued transfer. Bottling went fine. In bottles for two weeks, at roughly 66-67 degrees in bedroom closet. Pulled a couple bottles and chilled for the weekend. Cracked on last night and got very little of "that sound" when popping top. Poured into pint glass and got NO head whatsoever. Looked like flat Coke. I drank it regardless. Still has the right taste, but not carbonation.

Will try the second bottle later today. I might then pull a bottle form the other 12-pack boxes to see if one particular portion of the bottling process got all the sugar, as I didn't mix the beer in the bottling bucket. I trusted the priming sugar solution to mix as the beer was racked in.

I had one previous batch be really uneven in carbonation due to chilling the priming sugar solution too much and then not mixing it. Have mixed gently with my SS spoon ever since, but forgot to with the porter. But the one I opened literally had NO cabonation, not just too little. Worried there might be a bigger issue.

[spiderwrangler]

Depending on where the closet is in your place, the temp in a closet can be quite a bit lower than in the rest of the room. If you're running your house in the upper 60,s your closet could be down around 60 even (all depending on what your place is like). Toss a thermometer in the closet and get a reading there if you haven't already. If it is cooler, 2 weeks may be a bit soon for them...
I don't bother chilling my priming solution, I'll boil it up and cover it and let it sit while I do other things, but it's often warm or even hot when I pour it in the bucket. I use the tubing end to get it mixed thoroughly by waving it around under the liquid level.

[Sparge Pervert]

The way you added the sugar & racked will have been fine for mixing it all up.
I'd look into the temp its sitting at as SW suggests, and maybe just give it a bit longer.

If you dont make any progress then just pretend its an english porter

[trouble brewin]

It could also have been a bad cap that leaked the CO2. Check and see if the caps spin when you twist them by hand.

[jimlin]

thanks for the feedback guys.

I put my thermometer in the closet this morning with the beer and will check it tonight. Did appear to be readying about 66-67.

I tried a second bottle yesterday, one I had pulled from a different 12 pack box, so it was bottled at a different time in the bottling process compared to the first one I tried. Same deal. A slight hiss when popping the top, but pours with no head at all. Looks just like a flat coke.

Will give them a couple more weeks and try again. I don't mind storing/aging them for months if it helps the end product, but I would think carbonation would be done in the first couple weeks. Hopefully I'm wrong and they just need more time

[ACESFULL]

thanks for the feedback guys.

I put my thermometer in the closet this morning with the beer and will check it tonight. Did appear to be readying about 66-67.

I tried a second bottle yesterday, one I had pulled from a different 12 pack box, so it was bottled at a different time in the bottling process compared to the first one I tried. Same deal. A slight hiss when popping the top, but pours with no head at all. Looks just like a flat coke.

Will give them a couple more weeks and try again. I don't mind storing/aging them for months if it helps the end product, but I would think carbonation would be done in the first couple weeks. Hopefully I'm wrong and they just need more time

I brewed a Brown Ale for my last bottled batch and it took much longer to fully carb then my other beers (cream ale, belgian wit). It just may need more time and as Spider said your temp is a little low and that will = more time in bottle to carb up. Check in another week and keep evaluating to see where you are. Doubt you will have to pitch this one.

[fuhme420]

how much priming sugar did you use? try bumping up your bottle condition temp to 70 for a week.

[jimlin]

how much priming sugar did you use? try bumping up your bottle condition temp to 70 for a week.

I'd have to check my notes (not with me) but I believe it was just under 4 oz.

trouble with trying to up the temp is that it's Late Nov in New England. Will need to work out a plan to build some kind of temp controlled small area or box.