The problem might be "regular table suger". Try priming sugar next time.


"Sam Wigand" <brewer@_REMOVE_redactive.demon.co.uk> wrote in message
news:drb2r7$kgc$1$8302bc10@news.demon.co.uk...[color=blue]
> Phil wrote:[color=green]
>> I finally got to try my first batch of home brew. It is a west coast
>> pale ale with the Mr. Beer kit. After cracking open the first bottle i
>> noticed that it had little too no head after pouring into a glass, and a
>> seltzer water taste to it. I let it ferment for 2 weeks at around 66°
>> F. and primed the bottles with the specified amount of regular table
>> sugar and let them sit for 1 week at around 66° as well. And then cold
>> conditioned the beer in a mini frig for two weeks. At the bottom of the
>> empty bottle was a deposit of sugar. Does the sugar normally settle out
>> during carbonation in the bottles or should it be fully dissolved?[/color]
>
>
> It should dissolve.
> Most people find that adding priming sugar directly to the bottle is
> fraught with hazard. A better method is to rack to a 'bottling bucket',
> stir in the priming sugar thoroughly (but without splashing) then bottle
> from there.
>
> Your next will be better.
>
> Sam.[/color]