hey!
so i brewed up a pliny clone about 9-10 weeks ago. It's been bottle conditioning for 6 weeks, and i have ZIP when it comes to carbonation! It's been sitting around 70 degrees, and when i look in the bottom of the bottles, there isnt much settlement compared to previous batches (all of which have carbed up no problem).
This leads me to believe that i somehow stressed out the yeasties, and i cant get them to do their job. i tried rousing up the yeast after about 2-3 weeks when i noticed they didnt carb, but another 3 weeks later...nothing.
I came across this post i found online;
"
If the beer has not fermented in the 3 weeks since bottling, it's not likely to kick off any time soon.
Assuming that the beer is not excessively high in alcohol, you should add more yeast to the bottles to initiate fermentation. Get yourself a packet of dry yeast (check the manufacture date or expiry date to be sure it's fresh yeast). Uncap the bottles and add a couple grain to each bottle. Then recap. Check after a week.
"
in theory, it makes sense...the priming sugar is still in the bottles...so new yeast should eat away at it...right?
i'm just wondering if anyone has had any experience trying this out. The beer tastes great, but could be better with some bubbles...i'd hate for the batch to go to waste
let me know your experience!
thank you!!
so i brewed up a pliny clone about 9-10 weeks ago. It's been bottle conditioning for 6 weeks, and i have ZIP when it comes to carbonation! It's been sitting around 70 degrees, and when i look in the bottom of the bottles, there isnt much settlement compared to previous batches (all of which have carbed up no problem).
This leads me to believe that i somehow stressed out the yeasties, and i cant get them to do their job. i tried rousing up the yeast after about 2-3 weeks when i noticed they didnt carb, but another 3 weeks later...nothing.
I came across this post i found online;
"
If the beer has not fermented in the 3 weeks since bottling, it's not likely to kick off any time soon.
Assuming that the beer is not excessively high in alcohol, you should add more yeast to the bottles to initiate fermentation. Get yourself a packet of dry yeast (check the manufacture date or expiry date to be sure it's fresh yeast). Uncap the bottles and add a couple grain to each bottle. Then recap. Check after a week.
"
in theory, it makes sense...the priming sugar is still in the bottles...so new yeast should eat away at it...right?
i'm just wondering if anyone has had any experience trying this out. The beer tastes great, but could be better with some bubbles...i'd hate for the batch to go to waste
let me know your experience!
thank you!!