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Old 12-20-2012, 04:00 AM   #1
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Default Last week of fermentation chilled

Does it help or aid carbonation?

I just finished a brewers best Imperial Pale Ale all bottled and sat for a few weeks in cool temps. Then per the instructions, I'm to refrigerate for a week before serving. Well I was anxious and after a day on ice I had to try one. Tasted great, great ABV, perfect FG also.

It came out great but not a forceful Pffft, when popping the cap or a great head when poured. This is my second batch from extract and my first was perfect so I may be spoiled.

Not dead but could have been better. My question, will a week in th fridge help??
Thanks

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Old 12-20-2012, 04:42 AM   #2
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Chillin' in the fridge is more for settling yeasties and such out of the beer to land on the bottom of the bottle. 3 weeks at 70 then fridge for a week is what I have started going by.

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Old 12-20-2012, 06:37 AM   #3
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No, putting it in the fridge before carbonation occurs will stall carbonation. You may be able to restart carbonation by rousing the yeast (e.g. turning the bottles upside down for a bit) and returning the temperature to a level where the yeast is active.

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Old 12-20-2012, 11:26 AM   #4
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Default Thanks I may be done then

Because I had it stored in the low to mid sixties for the 3 weeks prior to the fridge. It's good and I've had commercially available craft brews which open and pour worse, so I'll take it as a win.

Merry Christmas and Happy Holidays

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Old 12-21-2012, 03:47 PM   #5
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Default getting good reviews from my first line critics

Ive got a few buddies who are home brewers and afficianados of craft brews.
These guys are pretty honest with me so I'm being picky.

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Old 12-21-2012, 06:41 PM   #6
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Low 60's is too cool to carbonate & condition for some yeasts. Besides slowing the process down. 70F is commonly excepted as a good temp to carb/condition in that 3 week time frame. The cooler the temp,the longer it'll take,if the yeast doesn't go dormant & settle out.
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Old 12-22-2012, 03:15 AM   #7
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Quote:
Originally Posted by unionrdr View Post
Low 60's is too cool to carbonate & condition for some yeasts. Besides slowing the process down. 70F is commonly excepted as a good temp to carb/condition in that 3 week time frame. The cooler the temp,the longer it'll take,if the yeast doesn't go dormant & settle out.
This is good info.
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Old 12-22-2012, 03:10 PM   #8
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Default Thanks unionrdr

So it sounds like its too late to change anything now. I couldn't pull it from the fridge and wake it up again to carbonate right? Besides I gotta deliver on Christmas. Bottled as gifts. I better do a little Quality Assurance after breakfast.

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