My beer has been bottled for 3 weeks but is flat. What is wrong?
The mostly likely cause of low or no carbonation is too low a temperature after capping. The yeast in beer needs a steady temperature of 65° F. minimum for 7 days to carbonate, and works better at 70° – 75° F. If the beer has been kept in too cold an area, move it to a warmer area and let it sit for an additional 9 days before checking again. After moving it to a warm area, shake all the bottles vigorously to rouse the yeast and get it back in suspension (do this every 3 days after moving). This will help the yeast eat the carbonating corn sugar and produce carbonation.
