BlackDogBrewing
Well-Known Member
I brewed a Weizenbock back 2/24/10 with Wyeast 3638 Bavarian Wit yeast. I fermented at 68 degrees, transferred to secondary after 21 days and then kept it in my basement at approx 58 degrees for 2 months. I bottled it 5/16 with 5oz priming sugar/2 cups wateras usual, it never carbonated.
I'm positive I added the priming sugar, I'm guessing the yeast dropped out of suspension. Can I open up each bottle and add dry yeast/recap to carbonate. Is this the best way? Is there a better way? If I do this, what dry yeast should I use, and how much to add to each bottle? Thanks. I've never had a batch fail to carbonate before.
I'm positive I added the priming sugar, I'm guessing the yeast dropped out of suspension. Can I open up each bottle and add dry yeast/recap to carbonate. Is this the best way? Is there a better way? If I do this, what dry yeast should I use, and how much to add to each bottle? Thanks. I've never had a batch fail to carbonate before.