ChemE
Well-Known Member
So I brewed a partial mash version of Cheese's Vanilla Caramel Cream Ale and used the Wyest 1007 German Ale which doesn't care for temperatures above 75°F. My house is 75°F at night but the programmable thermostat lets it climb up to 80°F during the day. Fermentation went perfectly fine; from 1.050 to 1.012 in 8 days. I let it sit in primary for two more days and the FG didn't move so I bottled. Yes, I know it would have benefited from a few more weeks in primary but I was heading out of town for two weeks and wanted it to be carbed (albeit green) when I got home. Problem was when I returned it was flat as the day I bottled it. Anyone have any ideas as to what might be the problem? I'd think it was temperature but fermentation went perfectly.