Coffeebro
Member
Okay, Ive read around the forum and I know that yeast on the bottom of the bottle is the way to go. BUT! I screwed up my last two batches of beer. Right before I bottled my batches I ran my wort through a mess hops sock thingy to get the floaties out. What I didn't think about is that I filtered out the yeast in the process. Now after 2 1/2 weeks my beer isnt conditioning right. Its still flat. I need some ideas to fix them.
I cant Keg either.
Help!!!
- Open bottles and add a pinch of yeast?
- Poor all beer back into a fermentor and add yeast?
- Leave alone for a few more weeks?
I cant Keg either.
Help!!!