| My home brew doesn’t have “kick?”?

My home brew doesn’t have “kick?”?

Fletch asked:

I made a batch of home brewed beer. There doesn’t seem to be hardly any alcohol content to it at all.

I put in a tsp of brewing sugar per 16oz bottle and let it sit for a week.

Any ideas what might have gone wrong?

If it matters I made a Australian Pale Ale. Coopers.
Yes. It brewed in a 5gal bucket for 1 week and then a 5 gal carboy for another week and a half before bottling. I put the brewing sugar in each individual bottle during the bottling phase.
I’m not really sure. I don’t have the tester for specific gravity. I was told I shouldn’t be concerned with it due to the fact I was using a canned product.
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Comments

3 Responses to “My home brew doesn’t have “kick?”?”

  1. jeligula on March 30th, 2009 9:43 pm

    Did you use any brewing yeast before adding the sugar? The sugar is just to prime the brew prior to bottling so that it will carbonate.

  2. Mitchell Winery on April 2nd, 2009 11:41 am

    What were your specific gravity readings before and after fermentation? That would help us figure out what is wrong…

  3. oikos on April 5th, 2009 1:56 pm

    Just a guess. Either you rushed through the fermentation and you now have a couple of cases of “bottle bombs” just waiting to go off or you used too little malt. I hope it’s the latter. For a 5-gal. batch (yes, the type does matter), you should have used a couple of cans of liquid malt extract, about 6.6 pounds, or the equivalent in dried malt extract. If you didn’t use enough, you can go back and add more extract. Dissolve the extract in boiling water, cool it quickly and add that to the beer you’ve emptied into your primary fermenter. Seal and watch the airlock for activity. Try two weeks in the primary and two more in the secondary. It may not be the beer you want to enter in a competition, though.
    Giood luck.