So I had a brew in the fermentor from October to February. Then after I bottled it it didn't carbonate so I consulted my brew books and the yeast most likely deactivated. One of the books suggested that I add more yeast to carbonate then recap. How much yeast should I add and how do I go about doing so? Do I add it to the bottles or do I put all the beer back in my bottling bucket and add the yeast there? Do I need more priming sugar or is the stuff in all the bottles still enough?
Deactivated yeast
- Thread starter levinem
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mewithstewpid
Well-Known Member
How long have they been in bottles? After four months there should be enough yeast to carbonate. I bet if you wait another month it will carb right up.
I don't know where you are located, but where I live I've noticed that the beer takes forever to carb up in the winter for me. I'm sure it's because my house is very cool, but it is annoying to me just the same.
If you keep it at 70 degrees or higher for at least 3-4 weeks, it should carb up.
If you've done that, and it's been more than 8 weeks without any hint of carbonation, it's possible that you may need to re-yeast or add more priming solution. If so, we'll need to know how much priming sugar you've already used, the OG of the beer, and the yeast strain.
If you keep it at 70 degrees or higher for at least 3-4 weeks, it should carb up.
If you've done that, and it's been more than 8 weeks without any hint of carbonation, it's possible that you may need to re-yeast or add more priming solution. If so, we'll need to know how much priming sugar you've already used, the OG of the beer, and the yeast strain.
