I bottled a couple weeks ago (Belgian Dubbel with Trappist yeast) .. and the bottled beer sat in my basement ... which I notice now is cold, probably upper 50's in temp. I noticed after about 1 1/2 weeks and again last night - 2 weeks that the beer is only slightly carbonated. I drank them anyway since they are delicious and I tell myself that this was how the Egyptians did it.
Anyway, I moved everything back upstairs where it's always around 68-70 with the intention of speeding up the last ferment. Do I need to do anything to wake up the yeast like give bottles a spin or should I just let them sit untouched? I used regular DME as bottling sugar.
Anyway, I moved everything back upstairs where it's always around 68-70 with the intention of speeding up the last ferment. Do I need to do anything to wake up the yeast like give bottles a spin or should I just let them sit untouched? I used regular DME as bottling sugar.
