I bottled my American IPA about 3 weeks ago and used about 4 oz of dextrose for the 4 gallon batch. The main problem is that the temperature has varied a Lot while I was gone. The temp varied in storage from 33-72 degF with an average temp of about 50. Now these beers are flat and I was wondering if warming them up and letting them sit a few more weeks would allow them to carbonate or is the yeast already dead/ inactive? Also the 4oz/4gal of priming sugar to beer is a little high for this style but I was hoping that could possibly help me in this case. Also I heard about possibly using dry ice? Or I have yeast that I originally washed from this exact batch. Should I use that somehow? Any suggestions are appreciated.
Cold bottles
- Thread starter mgrosso
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TANSTAAFB
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Warm em up. I just bottled two batches, set a couple Sixer's near my baseboard heat where temps stayed around 72-75°, and they were fully carbed in 3 days! Set them in a nice warm spot and check a bottle in a week.
warm them up to room temp (70's) and give them some time.
do not bother with dry ice. high risk of cracking the bottles if the DI touches the glass. plus, unless you have the right equipment how are you going to measure how much DI to add?
additional yeast isn't needed. you should still have enough yeast in there, unless you've frozen the bottle really solidly.
do not bother with dry ice. high risk of cracking the bottles if the DI touches the glass. plus, unless you have the right equipment how are you going to measure how much DI to add?
additional yeast isn't needed. you should still have enough yeast in there, unless you've frozen the bottle really solidly.
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