Beer Forum

Bottled a clone of Avery's Maharaja (thanks JP & Chad for the recipe) two weeks ago. After I capped all 28 (22oz) bottles, I quickly noticed that I had forgotten the priming sugar! So, I uncapped the all the bottles, put about a teaspoon of cane sugar in each, and recapped. Yesterday, the beer was 2 weeks old, so I tried one and it was completely flat, zero carbonation. Now what? Is there anything else I should do?

Thanks.

What temp are they being stored at? Try and get them up into the mid 70's for a week or two. Be patient, your process has not been ideal and that is a big beer. Give the yeast some time to work.

Mills

Your sugar may not have gotten dissolved real well in there, especially if the temp was a bit low during conditioning. It's a big beer, so your yeasties are already at a bit of a disadvantage. You might try flipping the bottles to get things distributed and bringing them up in temp as mills suggested.

Thanks guys! Been keeping them at 72.

Bottled a clone of Avery's Maharaja (thanks JP & Chad for the recipe) two weeks ago. After I capped all 28 (22oz) bottles, I quickly noticed that I had forgotten the priming sugar! So, I uncapped the all the bottles, put about a teaspoon of cane sugar in each, and recapped. Yesterday, the beer was 2 weeks old, so I tried one and it was completely flat, zero carbonation. Now what? Is there anything else I should do?

OK, so it has now been 4 weeks and still flat, zero carbonation. Should I continue to wait another 4 weeks, or maybe start thinking about another solution?

Huh.... how does the beer taste, otherwise? At this point, most of the possible solutions get into the realm of less preferable options as they increase your chances of contamination (rebottling, adding yeast, etc.).
A carbonation cap and carbing just when you are wanting to drink would be the safest, but would require investment in the cap and a means of dispensing CO2...