alex_wilkosz
Well-Known Member
so i racked about 4 weeks ago, no carbination. think i didnt get enough yeast left in my bottles for the yeast to eat the sugar up. should i uncap and drop a few yeasties from a dry yeast package in each and recap?
Here is a question: The closet where I store my beer shares an outside wall and has been getting as low as 60 degrees lately, consistently 65 - 68 or so. Like others its taking a little longer for my ale to carb, but no problems. Anyone know if these low temps have a positive or negative effect? Will the patience of a long slow conditioning below 65 degrees be rewarded? Or no difference?
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