So, my first batch was a complete success. Great taste, great carbonation. But I thought I had rushed it a bit, so for my 2nd batch, I though I would do it by the book. 1 week primary, 2 weeks secondary, 3 weeks bottle conditioning (actually gave one bottle another week in the fridge). Popped it open, poured, and came out flat as a pancake.
Now, the one thing I noticed was that right off the bat, the yeast layer at the bottom of the bottle was extremely thin, as opposed to my last batch. This batch was sitting in my spare bathroom, in boxes at a pretty constant 70 degrees.
To me, it seems that I just didnt have enough yeast floating around in the secondary when I bottled. Was I suppost to stir the secondary before I bottled? Any ideas?
Now, the one thing I noticed was that right off the bat, the yeast layer at the bottom of the bottle was extremely thin, as opposed to my last batch. This batch was sitting in my spare bathroom, in boxes at a pretty constant 70 degrees.
To me, it seems that I just didnt have enough yeast floating around in the secondary when I bottled. Was I suppost to stir the secondary before I bottled? Any ideas?