As others have said, 60 F is often too cold. I just had this happen last week with an apfelwein. 6 weeks at ~60 F in my closet and no carbonation, then 1 week on a hot pad at 70 F, and it's almost overcarbed (my bad adding too much sugar). Get them yeasties warm!
Kitsune Brewing Co.
(Add me on Untappd.
Cherry-Raisin Cider; JAOM; Guava Orange Cider (<- wut).Aging:
Unnamed Holiday Apfelwein.Bottled:
7 Stairs (Cascade Pale Ale); Fractured Loyalty (Belgian Strong Pale Ale).Planned:
Maudite Dubbel-ish Belgian Thing; Dessert Stout; Dunkelweizen. Nom nom.