I bottled an amber ale 2 weeks ago after cold crashing for a week at 34F. I noticed the other day that I had no sediment at the bottom of any bottles. Obviously not getting any action out of or a complete lack of yeast. I opened a bottle just to check, just as flat as the day it was bottled. I used coopers in every bottle. So I picked up some yeast yesterday. Going to inoculate each bottle and recap. We shall see what happens...
I am curious what happened here. I hit my final gravity just fine. Did the cold crash kill the yeast? If that is not it...I do use the same tools that my father uses to make wine. I wonder if I didn't clean something with potassium metabisulfate accidentally and kill the yeast like that? Any ideas??
I am curious what happened here. I hit my final gravity just fine. Did the cold crash kill the yeast? If that is not it...I do use the same tools that my father uses to make wine. I wonder if I didn't clean something with potassium metabisulfate accidentally and kill the yeast like that? Any ideas??