My first lager (a German Pils) turned out quite good! From the keg, it's great, but the half dozen bottles I filled are completely flat!?
I used a little more priming sugar per bottle than my usual amount for ales (which carbonate up well in around 10-14 days at room temp.)
I'm wondering, has the 3 weeks lagering flocculated so much yeast that there is not enough to get the priming sugar going?
And if so, how does one compensate for this?