I just opened a bottle of the cream ale I bottled a week ago. I didn't expect it to be ready yet, but I was surprised that it was still totally flat. I fermented 2 weeks with K-97 (German ale yeast), added gelatin but did not cold crash it, then bottled as usual a week later.
I've used gelatin on a sparkling wine before and that took forever to carbonate.
I know there's still yeast in there because I see a little sediment forming in some of the bottles. Is it normal to take a long time to carbonate when you use gelatin?
I added gelatin once at bottling time and that was a mess; the beer carbed just fine but there was a lot of nasty chunky sediment in the bottles. You had to pour carefully to avoid it.
I've used gelatin on a sparkling wine before and that took forever to carbonate.
I know there's still yeast in there because I see a little sediment forming in some of the bottles. Is it normal to take a long time to carbonate when you use gelatin?
I added gelatin once at bottling time and that was a mess; the beer carbed just fine but there was a lot of nasty chunky sediment in the bottles. You had to pour carefully to avoid it.
