I just did a Hefeweizen style wheat, one i've done before but flavor wise i got just right on this time, problem is the carbonation is way off, hardly there. I actually left the beer on the sediment after the SG dropped for about a week and then added the 1.5 cups of cooked malt syrup before bottling. i also moved the brew down into the basement at 55 degrees. I know that the temp could have slowed it down quite a bit so i brought it up and left it at room temp for another week.
Like i said the beer taste great, as we speak, actually went awesome with an orange slice since i didn't have lemon but could the brief hit to a low temp during carbonation and conditioning been low enough to knock out the yeast? Or could leaving it on the sediment for the extended period of time been a problem?
Any suggestions would be great since i already need to make another batch of this. The beer is about a month old right now.