I finished a flavored stout with Jameson (Irish car bomb), volleyball group loves them...don't ask! It has been about 1 1/2 months (brewed on 11/13) and the last bottle I opened had a barely perceivable CO2 release and no carbonation in the beer. Which by the way tastes just like the shot! Now for the technical information I did an all grain batch for 5 gallons.
7 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
6.4 oz Chocolate Malt (350.0 SRM)
4.0 oz Black Barley (Stout) (500.0 SRM)
My OG was off a bit at 1.050 should be 1.055. I used Nottingham dry yeast and worked wonders as my FG was way low at 1.003 after 2 weeks in the primary(11/25). I then racked to a secondary for another week(12/2). Now here is where it got a bit funky as I did not have any corn sugar so I used table sugar(corn sugar at 3.5 oz x.91= 3.2 oz of table sugar). So they have been sitting in the bottle for almost 4 weeks.
So while writing this something clicked but not sure how to fix! With the FG being so low, maybe the I should have cranked up the priming sugar a bit more? Maybe not enough sugar for the little yeasties?
But my initial question was the temperature for the carbonation in the bottle; I keep them in the basement and being in NY we have had a cold snap and the basement temps dip into to lower to mid 60's, so it is low when it is usually 69-71. Will that fact damage the yeast, being as they have been dormant for 5-6 weeks? Can I just bring them up stairs and let them warm up for a week, I assume so?
If that does not work what options would I have? I am still a newbie but I have learned usually time heals most things, but I have never had 4 or more weeks to carb.
Thanks to all!
7 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
6.4 oz Chocolate Malt (350.0 SRM)
4.0 oz Black Barley (Stout) (500.0 SRM)
My OG was off a bit at 1.050 should be 1.055. I used Nottingham dry yeast and worked wonders as my FG was way low at 1.003 after 2 weeks in the primary(11/25). I then racked to a secondary for another week(12/2). Now here is where it got a bit funky as I did not have any corn sugar so I used table sugar(corn sugar at 3.5 oz x.91= 3.2 oz of table sugar). So they have been sitting in the bottle for almost 4 weeks.
So while writing this something clicked but not sure how to fix! With the FG being so low, maybe the I should have cranked up the priming sugar a bit more? Maybe not enough sugar for the little yeasties?
But my initial question was the temperature for the carbonation in the bottle; I keep them in the basement and being in NY we have had a cold snap and the basement temps dip into to lower to mid 60's, so it is low when it is usually 69-71. Will that fact damage the yeast, being as they have been dormant for 5-6 weeks? Can I just bring them up stairs and let them warm up for a week, I assume so?
If that does not work what options would I have? I am still a newbie but I have learned usually time heals most things, but I have never had 4 or more weeks to carb.
Thanks to all!