Scarthingmoor
Well-Known Member
I've had two batches now where my bottle conditioning isn't working. I've had batches in the past that worked fine, but now I get no carbonation. (I add sugar directly to the bottles).
The only thing that I'm doing differently is that I'm leaving it in the secondary longer. There doesn't seem to be any active yeast left when I go to bottle. Does the yeast die off after too long in the secondary?
I've heard that it's okay/better to leave it at least a few weeks in the secondary. I'm wondering if this is only true keg users though. What am I doing wrong? How do I know what is too long to ferment?
The only thing that I'm doing differently is that I'm leaving it in the secondary longer. There doesn't seem to be any active yeast left when I go to bottle. Does the yeast die off after too long in the secondary?
I've heard that it's okay/better to leave it at least a few weeks in the secondary. I'm wondering if this is only true keg users though. What am I doing wrong? How do I know what is too long to ferment?