I've got a brown ale (w/Nottingham yeast) that is approaching 7 weeks fermenting. I had not meant to leave it so long, but I've got a shortage of empty bottles.
I've had poor luck with carbonation recently, which I'm currently attributing to using yeasts that required re-hydration (previously I had been using Coopers sprinkle-on, which all carbed wonderfully). For this batch, I was very careful to follow the instructions exactly, making sure I gradually brought the yeast down to the temperature of the wort (something I had neglected on previous batches).
So I'm wondering if there are any particular concerns having had such a long fermentation? Are the yeast likely to have suffered, or will they have just gone dormant, waiting for the bottling sugar?
I've heard that time is generally good for beers, so I'm not really worried, but if there's anything I should do to ensure better results, I would be very happy to know it.
Thanks!
I've had poor luck with carbonation recently, which I'm currently attributing to using yeasts that required re-hydration (previously I had been using Coopers sprinkle-on, which all carbed wonderfully). For this batch, I was very careful to follow the instructions exactly, making sure I gradually brought the yeast down to the temperature of the wort (something I had neglected on previous batches).
So I'm wondering if there are any particular concerns having had such a long fermentation? Are the yeast likely to have suffered, or will they have just gone dormant, waiting for the bottling sugar?
I've heard that time is generally good for beers, so I'm not really worried, but if there's anything I should do to ensure better results, I would be very happy to know it.
Thanks!