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Old 06-08-2010, 03:12 AM   #1
Pommy
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OK so a quick question, Ive read a few threads but havent really found the deffinitive answer so far and my internet is playing up so its easier just to ask.

Ive had a bitter (OG:1.048) bottled a month ago today and it has probably been sat too cold to carbonate and is still flat, the question is; will the yeast still be good to go now ive got them sat somewhere warmer?

Reading other theads Ive seen suggestions of adding more sugar but if I do that the beer is going to foam everywhere and Ill have bottle bombs if the yeast is going to make it, if not ill just have sweet, flat beer. The yeast was S-04 and the temps where around 15C (<60F)...

Also for anyone who finds this thread in the future how long would you expect an ale yeast such as this to lay dormant and still be able to carbonate when warmed up to room temps?

Cheers,

 
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Old 06-08-2010, 03:18 AM   #2
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Warming it will wake up the yeast. You may want to give your bottles a gentle roll to suspend the yeast and help them find the sugar.
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Old 06-08-2010, 03:22 AM   #3
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+1 for the gentle roll to rouse the yeast. Give 'um a stir and wait a little longer.

 
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Old 06-08-2010, 03:50 AM   #4
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yeah I gave them a (gentle) shake last night so I am hoping the yeast was just having a nap and will give me carbonation in the next week or two.

 
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Old 06-08-2010, 12:21 PM   #5
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Should be no problem, the yeast in essence will have just gone into 'hibernation', should be fine once the temp gets up.
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Old 06-08-2010, 07:31 PM   #6
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anyone ever have this same issue and managed to carb up the bottles weeks/months later? As we all have said the yeast should be fine but should I expect things to go as normal now or will there be a difference to how the beer would normally turn out?

 
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Old 06-08-2010, 07:36 PM   #7
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Quote:
Originally Posted by Pommy View Post
anyone ever have this same issue and managed to carb up the bottles weeks/months later? As we all have said the yeast should be fine but should I expect things to go as normal now or will there be a difference to how the beer would normally turn out?
The yeast will wake up from their slumber like nothing happened, eat the sugar and carbonate the beer just fine. In the winter, in my loft where the ambient temps are only in the low 60's the beer takes forever to carb, but the minute the temps rise come spring, even the longest dormant bottle just seems to "pop." And they come up to carb perfectly.

Unless you froze the beer and burst the yeast cells, there's nothing to worry about.
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Old 06-09-2010, 07:32 PM   #8
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cheers for that Revvy, that was the reassurance I was hoping for Certainly didnt freeze the beer at any point or get below 50F at the most so it may just mean all my beer will be ready at once, when the weather warms up a bit.

 
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Old 06-13-2010, 06:05 AM   #9
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How can I tell if there is actually any yeast in there, should I try culture up a some from the bottle? Its flat as a pancake and Im getting worried. I didn't realise it was only a week since the OP so ill give it another two at room temps then if its still flat I will start to seriously worry and see if I can make some bubbles through an airlock with the stuff off the bottom of the offending bottle. Until then, I know RDWHAHB. I know its only a week but I was expecting some bubbles this time

 
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Old 06-13-2010, 03:46 PM   #10
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Just gotta have faith. The yeast are pros, they know what they are doing. If yeast can be harvested and beer brewed it's been encased in amber for 45 million years, then it can stand going from 60 to 70 degrees.

http://www.wired.com/science/discove...urrentPage=all

This happens all the time. In the winter my loft stays in the low 60's, beers take forever to carb. But the minute my ambient temps go above 70, they wake up and the beer goes fizz just fine.
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