NHAnimator
Active Member
Just opened two batches of beer to find both flat in their bottles. One was a honey weizen, the other an Irish red. Both sat in primary for three weeks, secondary for two, and bottled at room temperature for one. The "room temperature" was about 63-66.
As I got next to no carbonation and no head, I'm assuming that it was a little too cool for the yeast to get started. I'm hoping to put them in a warmer environment, give them a little swirl, and wait a couple of weeks before resorting to something more drastic.
We usually keep our house in that above-stated range. We are in the northeast and temps aren't likely to get up to mid-70's any time soon. It also doesn't make sense to crank the heat up in the entire place for two batches of beer. I'm thinking of doing something like placing lamps (or even a heat lamp) in a closet or something like that.
Looking to find out how others might have dealt with trying to slightly heat up a small area safely.
Thanks in advance,
NHAnimator
As I got next to no carbonation and no head, I'm assuming that it was a little too cool for the yeast to get started. I'm hoping to put them in a warmer environment, give them a little swirl, and wait a couple of weeks before resorting to something more drastic.
We usually keep our house in that above-stated range. We are in the northeast and temps aren't likely to get up to mid-70's any time soon. It also doesn't make sense to crank the heat up in the entire place for two batches of beer. I'm thinking of doing something like placing lamps (or even a heat lamp) in a closet or something like that.
Looking to find out how others might have dealt with trying to slightly heat up a small area safely.
Thanks in advance,
NHAnimator