OhCrap

Recipes 

Howya all
First off sorry if this sounds like a noob question but ive been away from all things brewing since last august (nusy with new pub) anyway I brewed & bottled a beer last August.
I let it condition for 4/5 weeks then refrigerated about 10 bottles. I primed with usual priming solution. I tasted the beer after 2wks, I found it not bad but slightly sweet. Will it recondition if I take it out of the fridge? & how long should I chill the others before tasting (they should be better after 6 mths)

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Beer
1 is good
2 is better
3 is enough &
4 ISN'T half enough

Revvy

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If you want anything to happen you have to let the yeast work, and they can't work if they're asleep in the fridge. Take them out and let them warm and after a week give them a shake to re-rouse the yeast once it's gotten loose from the bottom.

As to how long, it will take as long as the yeast needs it to take. There's no silver bullet answer to that. Some beer may take weeks, some may take month.

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OhCrap

Recipes 

Sorry Revy I edited the post above to give a proper pic if what happened

__________________
Beer
1 is good
2 is better
3 is enough &
4 ISN'T half enough

BansheeRider

Recipes 

Is there a specific type of yeast that works better for bottle conditioning?

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Good judgement comes from experience, experience comes from bad judgement.

F250

Recipes 

Yeah, the one you fermented your wort with.

Rick

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Secondary - Bitter (AG)
Bottled - Best Bitter, Bitter, SNPA clone
On deck - Tank #7 clone.

BansheeRider

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Well obviously. Does anybody use a specific yeast knowing that it is better for bottle conditioning?

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Good judgement comes from experience, experience comes from bad judgement.

diS

Recipes 

I never added yeast for bottle carb, but I've read some belgians recipes that suggest pitching in bottle.
Generally, there should be enough yeast in suspension for proper carbonation, so re-pitching is usually not required.

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dannylerch

Recipes 

I wouldn't add yeast to the bottles. Just let them do their thing, take them out like revvy said and let them condition longer. After a few weeks, refrigerate one, let it sit in the fridge 24-48 hours or hell even longer. Take a sample and see if you like it.

skibikejunkie

Recipes 

Some big beers may wear out the yeast a bit, in which case you can add some champagne yeast when bottling to help ensure proper carbonation. It doesn't take much, and it's easiest to add at the time of bottling, though I've heard of people doing it after the fact in the event that the bottles never carbonate.

OhCrap

Recipes 

Ty for all replies

__________________
Beer
1 is good
2 is better
3 is enough &
4 ISN'T half enough