Bigger beers and bottle carbination
Okay. I have a noob question about bottle carbination.
I recently made my second attempt at a Belgian Tripple Ale. The first one I made tasted really good, but it did not carb hardly at all. I want my second one to carb properly, so I want to know what I can do better this time.
The first one sat in secondary for about two months to condition before I bottled. Then on bottling day I made my priming solution (3/4 c in pint of H2O), cooled and added to bottling bucket. Then I carefully racked my Belgian on top of the priming solution. Filled and capped the bottles and then stored at room temp (68 - 72 F) for four weeks. Even by the last bottle I drank (probably a month later), there was little to no carbination.
So, long story short ... Was there something that I should have done differently? Should I have stirred up the yeast before racking to the bottling bucket? Should I have added new viable yeast to the bottling bucket or to each bottle?
Primary 1: Brown Ale
Primary 2: Empty
Bottle Conditioning: None
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