Hi HBT!
I have a blueberry blonde that is in bottles and has been for 2 weeks now. While the flavours are coming along nicely and mellowing, the carbonation isn't.
I used a priming calculator (http://www.northernbrewer.com/priming-sugar-calculator) and followed the amounts precisely.
The temperature is, and has been, a constant 18C/64F
Is this warm enough to allow the yeast to do its thing?
If not, is it possible after 2 weeks to move the beer to a warmer room and continue its carbonating? Or is the yeast effectively "asleep" now and done? Would I have to swirl the bottles to get the yeast throughout the beer again and "wake" it up?
It's not the biggest problem because the beer is tasting fine, but I do prefer a more bubbly beer. Especially this type. And it would be nice to know if there is a fix to this issue.
Thanks in advance!
I have a blueberry blonde that is in bottles and has been for 2 weeks now. While the flavours are coming along nicely and mellowing, the carbonation isn't.
I used a priming calculator (http://www.northernbrewer.com/priming-sugar-calculator) and followed the amounts precisely.
The temperature is, and has been, a constant 18C/64F
Is this warm enough to allow the yeast to do its thing?
If not, is it possible after 2 weeks to move the beer to a warmer room and continue its carbonating? Or is the yeast effectively "asleep" now and done? Would I have to swirl the bottles to get the yeast throughout the beer again and "wake" it up?
It's not the biggest problem because the beer is tasting fine, but I do prefer a more bubbly beer. Especially this type. And it would be nice to know if there is a fix to this issue.
Thanks in advance!