Pommy
Well-Known Member
OK so a quick question, Ive read a few threads but havent really found the deffinitive answer so far and my internet is playing up so its easier just to ask.
Ive had a bitter (OG:1.048) bottled a month ago today and it has probably been sat too cold to carbonate and is still flat, the question is; will the yeast still be good to go now ive got them sat somewhere warmer?
Reading other theads Ive seen suggestions of adding more sugar but if I do that the beer is going to foam everywhere and Ill have bottle bombs if the yeast is going to make it, if not ill just have sweet, flat beer. The yeast was S-04 and the temps where around 15C (<60F)...
Also for anyone who finds this thread in the future how long would you expect an ale yeast such as this to lay dormant and still be able to carbonate when warmed up to room temps?
Cheers,
Ive had a bitter (OG:1.048) bottled a month ago today and it has probably been sat too cold to carbonate and is still flat, the question is; will the yeast still be good to go now ive got them sat somewhere warmer?
Reading other theads Ive seen suggestions of adding more sugar but if I do that the beer is going to foam everywhere and Ill have bottle bombs if the yeast is going to make it, if not ill just have sweet, flat beer. The yeast was S-04 and the temps where around 15C (<60F)...
Also for anyone who finds this thread in the future how long would you expect an ale yeast such as this to lay dormant and still be able to carbonate when warmed up to room temps?
Cheers,