Local startup brewery is having an issue with one of their beers not carbonating in the bottle. The other styles don't have a problem with it, just this one. The problem is with the porter and is the only beer I tried. I'm trying to help them.
I'm getting more details from the brewer, but it's a 6.4% ABV beer. He's pitching 1oz S-05 yeast per barrel. JZ's calculator states for an (assumed) OG of 1.065 to use 77.05g of yeast or about 2.7oz per barrel. He's priming with 15oz cane sugar per barrel. BS's calculator states about 19oz per barrel.
Seems to me he's under pitching the yeast, but fermentation seems OK, and under priming with sugar. With under pitching the yeast, maybe the yeast is stressed out so much it doesn't have the energy to eat the priming sugar, which is also under pitched.
I am waiting on what the OG and FG are, the target CO2 volumes, and what temperature they are conditioned and will provide that info when I get it.
Am I getting on the right track with stressed yeast as the main culprit?
