xxkiskekyxx
Well-Known Member
I'm trying to find a way to reduce the oxygen exposure. Sure its not precise but it would only work as effectively as the fermentable sugars in the beer would allow correct?
Could I pitch yeast directly into a bottle that wasnt carbonating properly?
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if the reason it wasnt carbonated was due to dead yeast (which is normally very unlikely), yes you could put a little yeast into the bottle and recap.
however with that said- its usually unlikely that the yeast itself is to blame. how much priming sugar did you use, and how long did you let the bottles sit, and at what temperature?
however with that said- its usually unlikely that the yeast itself is to blame. how much priming sugar did you use, and how long did you let the bottles sit, and at what temperature?
