Can refermentation resume?

[marchio-93]

Hello from Italy, sorry for my english. I put my best bitter to ferment in the bottle (5.5 g / L) for two / three weeks at 20 ° C (68°F) (I thought), and after another week at 2 ° C (35.6°F). Result: Beer without foam and little carbonated, too sweet. I discovered today that it had been at 10 ° C (50°F) instead of 20°. If I put it back to 20°, can the refermentation restart?

 

[myndflyte]

It depends. Have you taken any gravity readings to know what the gravity is right now? Because 3 weeks at 10C may have been long enough to finish fermentation. So if there is enough sugars left to ferment, it'll start up again.

My question is how did you carbonate it? Because it sounds like it's just undercarbonated.

 

[RM-MN]

Yes it can. If possible you may want to get it a little warmer, perhaps up to 25C. It may help if you turn each bottle over to resuspend the yeast.

 

[Miraculix]

Hello from Italy, sorry for my english. I put my best bitter to ferment in the bottle (5.5 g / L) for two / three weeks at 20 ° C (68°F) (I thought), and after another week at 2 ° C (35.6°F). Result: Beer without foam and little carbonated, too sweet. I discovered today that it had been at 10 ° C (50°F) instead of 20°. If I put it back to 20°, can the refermentation restart?

Yes. Just bring the bottles into a warmer area, wait two weeks and check again.

 

[marchio-93]

It depends. Have you taken any gravity readings to know what the gravity is right now? Because 3 weeks at 10C may have been long enough to finish fermentation. So if there is enough sugars left to ferment, it'll start up again.

My question is how did you carbonate it? Because it sounds like it's just undercarbonated.

I've taken the gravity before priming, of course! I added 5.5 g/L of common sugar

 

[marchio-93]

Yes it can. If possible you may want to get it a little warmer, perhaps up to 25C. It may help if you turn each bottle over to resuspend the yeast.

I thought about it too, but I'm afraid it gets too murky, so I just shaked the bottles a little bit. That's enough?

 

[Miraculix]

I thought about it too, but I'm afraid it gets too murky, so I just shaked the bottles a little bit. That's enough?

Mate honestly, you'll be fine. With or without shaking it a bit. Shaking it a bit will speed things up though, as long as the temperature is room temperature.

 

[odie]

bottles are capped and sealed? then shake them good and put in a warm place. 20' C will be fine for a while. Just give them some time for the yeast to wake up and finish the beer. When the yeast is finished it will settle back to the bottom.

 

[marchio-93]

Thank you very much

 

[RM-MN]

I thought about it too, but I'm afraid it gets too murky, so I just shaked the bottles a little bit. That's enough?

The murkiness will settle out quite fast. I wouldn't worry as much about that as I would about them being too cool.