I have a batch of chocolate stout that tastes fantastic but is a bit undercarbed. It was a 2 gallon batch. I fermented for 3 weeks in a glass carboy then transferred with auto siphon to bucket for bottling, leaving as much trub in the carboy as possible. I used 1.5 oz of corn sugar mixed into the bottling bucket, based on iBrewmaster calculator. I let the bottles sit in approx 70 deg temps for 3 weeks and then put them into the fridge to "lager". It has been two weeks in the fridge and I sampled one tonight. As I said, it tastes great but could use a bit more carbonation.
Question: should I just leave them in the fridge for a few more weeks, or should I pull them back out into 70 deg temps for a few more weeks and let the yeast do some more work.
Yeast was Munton and Fisons Ale yeast.
Thanks!
RA
Question: should I just leave them in the fridge for a few more weeks, or should I pull them back out into 70 deg temps for a few more weeks and let the yeast do some more work.
Yeast was Munton and Fisons Ale yeast.
Thanks!
RA