So about 2 weeks ago I bottled my second batch, I did an Double IPA, I yielded almost 2 cases. I stored in my basement on a shelf for one week. This past weekend, I wanted to pop open a beer to see how the carbonation was coming along and what do you know, it was completely flat! Just as flat at when I bottled the beer.
I believe the average temperature that the bottles were conditioning at was around 65 F. I did some research and read that you need to keep the bottles above 70 F at least for the first week while conditioning.
Was my storage to cold for the yeast to start up again?
What I did was this past Monday was I made an make shift incubator out of boxes and sheets and used a small space heater as a heat source. I got the bottles up to about 69 F within a few hours. Last night i pulled out a bottle to check on it and noticed on the bottom of the bottle when i held it up to a light i could see a thin layer of white sediment forming. I may be wrong but does this mean that the bottles have started to condition and what i am seeing is yeast that has dropped out of the beer?
I appreciate any tips, pointers and insight!
I believe the average temperature that the bottles were conditioning at was around 65 F. I did some research and read that you need to keep the bottles above 70 F at least for the first week while conditioning.
Was my storage to cold for the yeast to start up again?
What I did was this past Monday was I made an make shift incubator out of boxes and sheets and used a small space heater as a heat source. I got the bottles up to about 69 F within a few hours. Last night i pulled out a bottle to check on it and noticed on the bottom of the bottle when i held it up to a light i could see a thin layer of white sediment forming. I may be wrong but does this mean that the bottles have started to condition and what i am seeing is yeast that has dropped out of the beer?
I appreciate any tips, pointers and insight!