Is it possible to have yeast settle out of a secondary so much so that there is not sufficient yeast for carbonating? I have an English Ale that had a good 2.4 trub in the secondary after 3 days and another 1/4 inch of trub in the secondary after 7 days before I "carefully" racked the beer into a bottling tub. By carefully I mean I tried very hard not to suck any "goo" off the bottom into the tertiary for bottling. I used slightly more tha 1/2 a cup of CS and have the bottles sitting in 64 degrees for 8 days now and no sign of carbonation.
Is it possible that the (English Ale Dry packet) yeast is....gone?
It would be a shame.
The beer is a beautiful amber and despite no bubbles, has a nice bitters flavor to it.
Kalvin
Is it possible that the (English Ale Dry packet) yeast is....gone?
It would be a shame.
The beer is a beautiful amber and despite no bubbles, has a nice bitters flavor to it.
Kalvin