Hollywoodpete
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- Oct 31, 2018
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I brewed an all-grain pilsner 2 months ago. I used a dry yeast Saflager S-23 Lager Dry Yeast, fermented in my wife's wine cellar at 55 degrees for 2 weeks. I transferred to a secondary for 2 weeks. I then bottled with carbonation drops and left the bottles at room temperature to carbonate. I then put it in a refrigerator to lager. I opened one tonight to test. It was extremely sweet and had no carbonation. Should I pull it out and warm it to room temperature to try and re-activate the yeast? Should I lager it in the wine cellar? Should I give up and pour it out?