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You can also try storing the bottles upside down for a week or two. I have had great success with this in the past. I assume it has something to do with the smaller area for the yeast and sugar to settle. One side note, once carbonated you'll need to turn them back over to resettle or you'll have the yeast ring around the bottle mouth.


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It could be that there was an insufficient amount of active yeast in the beer when you bottled it. You could try this: Uncap each bottle Add two or three grains of dry yeast Recap the bottles Keep somewhere warm for a week or two. The other possibility is that the alcohol percentage in the beer is high enough to kill any yeast. If the beer is above 10% ...


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First, it's unnecessary, as you concluded, to do both of those things. Each individual step (dunk in sanitizing solution OR running through the dishwasher, sans detergent) effectively sanitizes the bottle, one by chemical, the other by heat. Sure, doing both is technically an extra-safe and cautious move, but pointless in my opinion. Neither is sterilizing, ...



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