[Sadgit]

For the 2nd time in a row my beer has next to no fizz after conditioning and moving to a cooler place. The 1st time I made beer I left it in the kitchen the whole time and it was lovely and carbonated. My cooler place is the garage - is it too cold in there?

Cheers
SG

[rubixs]

is every thing sterile & check if your using a barrel u have no leaks coming from tap or cap.
when did you move brew to garage u should wait till fermantation has finish b4 moving to a cooler place.

[scabs]

Yes, if it is a barrel, check the thread and the washer on the top. Also, apply a bit of vaseline to the valve.

I'll be honest, I have given up on barrels as they are too prone to air leakage and I hate flat beer. Bottling, while longer-winded, gives you far better control IMO.

How much sugar are you priming with, perhaps you need a bit more primer?

[Sadgit]

ahhh I didn't make it clear. I use bottles, as I gave up on my barrel as well
Not sure what the problem is, but I guess I'm not leaving it long enough in the warm kitchen before sticking it in the COLD garage. I use 1/2 teaspoon of sugar for every 500ml bottle.

[scabs]

ahhh I didn't make it clear. I use bottles, as I gave up on my barrel as well
Not sure what the problem is, but I guess I'm not leaving it long enough in the warm kitchen before sticking it in the COLD garage. I use 1/2 teaspoon of sugar for every 500ml bottle.

Half a teaspoon should give a nice fizz after a week or so, that's what I use for all my bitters, darks etc...

I'm not sure what to say; I'm loath to suggest upping the primer a bit, as I have had one or two bottles explode in the past, but you could try it with a few bottles, wrap them loosely in a towel and put them somewhere where they'll do no damage if they do 'pop'...

What beer are you making and how long are you fermenting it in the bucket for?

[Sadgit]

Coopers Dark Ale and Samsons Newkie Brown. I am thinking it must be too cold in the garage for them, as these are the only 2 I have put in there. Gonna bring some bottles inside and see if it makes a difference.

the coopers was in the bucket for 2 weeks (I know too long) but the Newkie was in for 6 days after fermentation had stopped.

[scabs]

Coopers Dark... Mmmmmm... 

Yeah, sounds like you killed off the secondary ferment and therefore the bubbles.

Everything else you've done is fine (two weeks isn't too bad, IMO - I've accidentally left it that long a couple of times and it hasn't adversley affected the taste.)

Enjoy your next batch!

[Sadgit]

yeah I think so... hey ho still a flat coopers Dark is still a cracking brew Just means it goes down a lot quicker *hic*