I was unintentionally lagering an IPA I just made....
Basically, primary and secondary fermentation went off without a hitch at 65-68 degrees. I then moved the bottles to the basement for storage. I couldn't figure out why the beers had virtually no carbonation after 2 weeks. Then the idiot switch turn on in my head and I realized that the floor in my basement must be somewhere around 40 degrees! I moved the beer to a much more moderately location.
Will the simple temperature change be enough to start the bottle conditioning? Should I give all the bottles a nice swirl to kick start any yeast that may have settled out of the past two weeks? Should I just leave them alone now? Whadaya think?
Basically, primary and secondary fermentation went off without a hitch at 65-68 degrees. I then moved the bottles to the basement for storage. I couldn't figure out why the beers had virtually no carbonation after 2 weeks. Then the idiot switch turn on in my head and I realized that the floor in my basement must be somewhere around 40 degrees! I moved the beer to a much more moderately location.
Will the simple temperature change be enough to start the bottle conditioning? Should I give all the bottles a nice swirl to kick start any yeast that may have settled out of the past two weeks? Should I just leave them alone now? Whadaya think?