mew said:What temperature is best to condition my bottles at? I was thinking of giving it two weeks at 68 F ish and then leaving in in the fridge for the last week. What temp. do you keep your bottles at?
I've had my Dunkelweizen in bottles now for over 5 weeks, and they're still fairly flat. Over two weeks ago, I moved them from the 60 degree garage to the top shelf in my closte, with a heating pad, spacer, and an overcoat over them. Getting temps from 70-75 degrees. Yesterday I opened one, and it's still flat.
Is there any hope for this batch?
I want to repeat the batch, but I don't know what to change. I don't think the primary fermentation has anything to do with carbonation, but that first 2 week ferment may have never reached 70 degrees. Is it possible it's related?
it's amazing how difficult that equation is until you see that diagram!
Thanks for the poll, Bomber, which I've completed.
Soooo.... my question remains: Could the unwanted sediment I see be related to this prolonged lack of carbonation?
You mean "wanted sediment"? Right? Let me ask you this... what do you think that sediment is?
I've started adding about 2 grams of fresh Nottingham when I bottle some beers. The fresh yeast definitely helps in getting the beer carbonated and since it has a low fermentation range it will carb the beer at cooler temps.
LTownLiquorPig said:@BottleBomber, how long do you wait to use the remaining 9 grams of Notty in a brew after you use the 2 grams to bottle?
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