Bottled beer on February 20@45 Degrees F, beer Flat

[hairymare]

I opened an IPA last night that I had bottled on Feb 20. I brought the bottles down to the cellar where it's cold, I measured the temperature of the basement today and it is currently 45 degrees F. I brought the Ale upstairs and put it in a bedroom wherein the temp is 63 degrees F. So, a couple of questions.

Should I expect it to take off?

Is it harmed?

When do you think it will be ready to drink?

I used safele 05. It fermented normally upstairs.

Thanks,
Yvette

 

[prpromin]

3 weeks from today at least. If you can get them a little warmer, that'd be better. No permanent harm to the beer, but you may want to just give the bottles a quick flip to resuspend the yeast.

 

[m1batt1]

If it's consistently been 45 then I'm not surprised it's flat. Likely the only harm done is that you're going to have to wait longer to drink the finished product. I would say around 3 more weeks in the 60's should get them pretty close.

Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

 

[balrog]

I opened an IPA last night that I had bottled on Feb 20. I brought the bottles down to the cellar where it's cold, I measured the temperature of the basement today and it is currently 45 degrees F. I brought the Ale upstairs and put it in a bedroom wherein the temp is 63 degrees F. So, a couple of questions.

Should I expect it to take off?

Is it harmed?

When do you think it will be ready to drink?

I used safele 05. It fermented normally upstairs.

Thanks,
Yvette

Had same thing happen in 56°F basement. Took **FOREVER** to carb once brought up to 67°F room. Then I read much helpful thread https://www.homebrewtalk.com/f39/stone-cold-lead-pipe-lockd-n00b-advice-54362/index10.html#post557134

 

[nvious23]

If left cold it could take a long time to carb. I usually leave mine upstairs at 67 for 2 weeks and then transfer to my cold basement for storage.

Sent from my SPH-D710 using Home Brew mobile app

 

[Pie_Man]

Carbonation in the bottle, i.e. bottle conditioning, requires the yeast to consume the added priming sugar. One of the byproducts of that action is CO2 which carbonates your beer since the CO2 gas is trapped in the bottle. You need the yeast to be active in order for them to consume the sugar, so room temperature is recommended for bottle conditioning. Your yeast have essentially been dormant for the last three weeks.

 

[hairymare]

I bring them closer to the woodstove, tip them to re suspend and let them rest. I appreciate all of your answers. I'll crack one in three weeks. I have another 5 gallons on the counter, same brew, better rehydration of the yeast and I used one and one half packs of yeast. That carboy had a hotter fermentation. So, in a way, it will be fun as both batches will be ready about the same time. That's a really good link, btw.

Thank all of you.
Yvette

 

[hairymare]

Uh oh!! EEK !!!!! BAIROG ! I MEANT THANKS!!!
I apologize to Bairog!! I sent a thanks that I used that little red triangle and I only meant to give you a personal thanks and I reported you as spam. I don't know how to fix it, so I am sorry

 

[balrog]

Pfshh; fret not. If I get in trouble for being "spam" it's better than getting in trouble for all the silly questions I ask on this forum. I wouldn't concern myself one iota.

 

[Homercidal]

It took a lot of research and pondering, but us mods finally decided that Balrog was NOT a spammer.

Don't prove us wrong!