Turdhammer
Active Member
Did a dry irish stout kit from NB. Followed directions about priming and have waited two weeks before a 48 hour chill. There isn't much carbination. There is enough carbination that it doesn't taste flat but there is almost no head. There is yeast in the bottom of the bottle when pouring.
I've let it condition in my kitchen upstairs but my house is only about 68 degrees.
Could the lower temperature be the reason for the lack of carbination?
Will waiting some more time help with this? Well I guess that it's going to wait regardless just wondering if this is normal or has anyone else experienced this.
I've let it condition in my kitchen upstairs but my house is only about 68 degrees.
Could the lower temperature be the reason for the lack of carbination?
Will waiting some more time help with this? Well I guess that it's going to wait regardless just wondering if this is normal or has anyone else experienced this.