wrestler63
Well-Known Member
I did a scottish heavy that was a 1.096 OG and finished at 1.019. This was on the primary for 3 weeks and secondary for 8 weeks. I kegged half of this batch and bottled the other half.
The kegged beer was carbonated over 7 days and was absolutely fabulous, one of my favorite beers so far. The bottled beer has been in bombers for 4 weeks at 65 degrees and is very poorly carbonated. Should I have added some dry yeast with the priming sugar? Will this beer corbonate more over time? I really don't want to lose this beer.
Cheers
The kegged beer was carbonated over 7 days and was absolutely fabulous, one of my favorite beers so far. The bottled beer has been in bombers for 4 weeks at 65 degrees and is very poorly carbonated. Should I have added some dry yeast with the priming sugar? Will this beer corbonate more over time? I really don't want to lose this beer.
Cheers