OK, so I brewed up a simple extract wheat beer about 2 months ago and bottled it exactly 4 weeks ago. It still has a very low carbonation level. It's been stored in my basement for the 4 weeks at roughly 55 F.
So...did I put the yeast to sleep? Do I just need to give it more time? How long would you wait at that temperature until you figure it's gone as far as it's going to go?
So...did I put the yeast to sleep? Do I just need to give it more time? How long would you wait at that temperature until you figure it's gone as far as it's going to go?
