d37fan

Recipes 

I assembled my afpelwein on Sept. 14th, and due to life and trying to come up with enough large Sam Smith bottles to bottle with, I was finally able to bottle tonight. I used the priming sugar as directed. What are the chances the yeast is still viable enough to carbonate as planed? I pulled off a sample at the end of October, and is more mellow tasting now.

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Primary #1 - Thespian Stout
Primary #2 - Air
Primary #3 - Air
Secondary - Air
Bottled - Wheat Ale, Wee Heavy, The Reverend Clone, Apfelwein

flowerysong

Recipes 

Unless you took pains to eliminate the yeast, there should be enough left to carb. Patience is the watchword, since it will almost certainly take a while.

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Primary #1 - Empty
Primary #2 - Empty
Secondary #1 - The Jolly Toper's Undrinkable Ale
Secondary #2 - Empty