Autoylsis guidance...????

[anday6]

Maybe try calibrating your hydrometer? Even with an infection, 1.002 is pretty low.

[Ozwald]

Bottled this brew this weekend and FG was 1.002. FYI...

1.082 all the way down to 1.002?

OK, NOW it sounds infected!

Or a calibration issue.

[Ozwald]

Maybe try calibrating your hydrometer? Even with an infection, 1.002 is pretty low.

I hate it when I don't notice there's another page before I respond

Not only the hydrometer but the thermometer as well.

The wild yeast/bacteria do have the potential to eat every remaining bit of sugar left. Depending on what's in an infected sample, it can drop below 1.000. I'm not convinced that this particular circumstance is infected, but a quick taste with an educated palette will answer that very quickly.

[samsonave]

Shit, was stoked I had a super high alcohol dry beer.

Other than hot, it tasted pretty good to me considering it was warm and uncarbonated. But that does make sense...

Maybe try calibrating your hydrometer? Even with an infection, 1.002 is pretty low.

I hate it when I don't notice there's another page before I respond

Not only the hydrometer but the thermometer as well.

The wild yeast/bacteria do have the potential to eat every remaining bit of sugar left. Depending on what's in an infected sample, it can drop below 1.000. I'm not convinced that this particular circumstance is infected, but a quick taste with an educated palette will answer that very quickly.

[Ozwald]

If you're not tasting anything 'off' you'll be fine. You can probably age some of those fusels out of it, but I would definitely recommend frequent tastings along the way. If you think you start to taste something off, cool it & drink it down before it goes completely funky. And make sure you calibrate your hydrometer/thermometers frequently.

[samsonave]

Reviving this thread as I need some more help with this beer.

Bottled with 2.4 volumes corn sugar two weeks ago. Tried it last night and seriously, zero carbonation.

Has been sitting at around 72. But I know all of the yeast had completely dropped out. When I pulled this off the secondary, there was almost nothing left in the carboy, wish I could upload a picture as I felt this was a super clear beer...but now I am stuck with this uncarbed brew. Do I have any options aside from drinking it flat or pour it out...????

On a side note though, definitley no infection, tastes amazing just missing some damn bubbles

[spiderwrangler]

If the issue is not having yeast, your only option at this point is to add some. Unfortunately, this is time intensive and opens you up for possible contamination. Dosing with champagne yeast rehydrated in sterile water may do the trick.

[BeaverBarber]

If the issue is not having yeast, your only option at this point is to add some. Unfortunately, this is time intensive and opens you up for possible contamination. Dosing with champagne yeast rehydrated in sterile water may do the trick.

Agreed. He's exactly right. However, it may take you as much time to do all of that as it would to brew a whole new batch. I sensed this brew was doomed a long time ago, but it's hard to let go. Just let it go man...let it go.