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?
"There are no stupid questions. Only stupid people who ask questions."
Secondary: American Light Lager
Bottled: Glücksweizen (closest to an amber wheat I guess).
Kegged: Cream Ale
Upcoming:a Brown Ale, and a Belgian Ale, maybe a Porter.