A while back I brewed up a porter and went through the following routine:
-Four weeks in the bottle...no carb.
-Shook up and brought to warmer room (72) for three weeks...no carb.
-Shook up and added Coopers drops to each bottle and three weeks later...no improvement.
My guess is the yeast are petered out, so I guess my next step is to add yeast. This batch has 36 bottles remaining. Questions:
-What type of yeast should I add?
-What is the proper way to add it?
-How much should I be adding to each bottle?
-Four weeks in the bottle...no carb.
-Shook up and brought to warmer room (72) for three weeks...no carb.
-Shook up and added Coopers drops to each bottle and three weeks later...no improvement.
My guess is the yeast are petered out, so I guess my next step is to add yeast. This batch has 36 bottles remaining. Questions:
-What type of yeast should I add?
-What is the proper way to add it?
-How much should I be adding to each bottle?