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- Faulty closures on the bottles or worn out washers on the barrel. Check the condition and replace if necessary.
- Temperature for the secondary fermentation is too low.
The beer needs to be kept warm for at least 5 days for the secondary fermentation. It it is in too cold a place, you will not generate the
fermentation and pressure. Next time, keep the beer in a warm place (between 21C and 27C) or use a Heating Tray or Brewbelt for the first 5 days after the beer has been
bottled/barrelled. Then move to a cooler place.
- The beer is stored in too cold a place.
After the secondary fermentation has completed, move the beer into a COOL place, not cold. If the temperature is too cold, the
pressure will be lost. Bring the beer into a slightly warmer place (15C).
- The time between fermentation and bottling/barreling is too long.
Use a hydrometer to ensure the correct time to bottle/barrel. Leaving the beer too long in the bucket will not give sufficient pressure during the seciondary fermentation and also highers the risk of infection.
- Not enough priming sugar added.
Next time add 1/2 teaspoon of sugar per pint of beer before sealing the caps.
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