Diablotastic said:there actually sitting in the fridge now....first 2 weeks or so where in the cellar...maybe 65-70degrees I would assume.
As far as priming sugar I added the recipe amount...the kit was from More beer
BenT1 said:Hi guys first post, not to hijack this thread, but I have a similar situation:
A porter, first batch. I think I left too much head space in the bottle (3" +/-). Hardly any carbonation. The fermentation was very slow as well (lazy yeast?).
Do I need to top off the bottles and add more sugar perhaps?
shafferpilot said:I don't even have to ask about the temp, 'cause your situation already tells me it's too low.
75F = It'll carb in one week, but some wierd flavors may show up
70F = It'll carb in about 2 - 2 1/2 weeks, and the flavor won't be affected at all
67F = It'll carb in about 3 1/2 weeks, but the yeast in some bottles may drop out early leaving some priming sugar in the bottle. That leaves a strange fruity after-taste
65F = It'll mostly-carb eventually, but it's gonna take a couple months and all of the bottles will have that priming sugar after-taste
under 65f = It'll never carb until you get it warmed up.
snoochhandytardman said:this is terribly subjective. Examine your entire process and check out palmer's site then post what you think may have gone wrong.