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HI all,,

If i let a beer that is in seondary fermntation go flat is it possible to rescue it?

In my experience, all beer i have made has been flat before i bottle and carbonate. I think thats the way it's supposed to be, unless you primed your secondary fermenter ?

If you carbonate the beer in bottles and it remains flat after opening, then you got problems.

I'm sure someone will offer a scientific answer to this, i'm just happy to get in one in for the laymen...

The CO2 content of beer in the secondary depends upon the temperature it was fermented at, but generally it is essentially flat having given up most of its gas to the atmosphere.

This is entirely normal though. The most important aspect of carbonation is to ensure that there is suffucient yeast left in the beer to carbonate in the keg or bottle. Unless you filter the beer there is certainly going to be sufficient residual yeast to turn the priming sugar into CO2.