I've been dealing with a few big life events for almost the past year, and I've been neglecting my beers in primary. Some, like my milk stout have stayed in for a month total (and then a month or two in secondary after that), one for almost 2 months total (a kolsch).
And I'm starting to see issues with carbonation. It took significantly longer than the typical 3 weeks for the portions of milk stouts given a secondary to get any kind of carbonation. My kolsch has been sitting in the basement at about 65F for almost a month and I'm seeing no signs of carbonation. When I pop the cap i hear a very weak sound of gas escaping and when I pour I get no foam, no bubbles.
I use carbonation drops like i always have, I doubt that would be an issue. It is hard to believe that the extra time in what should be a fairly low alcohol environment could be making the yeast this sluggish.
I was wondering if my capper isn't making a tight seal, but I've inverted a couple full, sealed bottles and I don't notice any leakage.
Does a little extra time in primary (and secondary) really make the yeast that sluggish?
And I'm starting to see issues with carbonation. It took significantly longer than the typical 3 weeks for the portions of milk stouts given a secondary to get any kind of carbonation. My kolsch has been sitting in the basement at about 65F for almost a month and I'm seeing no signs of carbonation. When I pop the cap i hear a very weak sound of gas escaping and when I pour I get no foam, no bubbles.
I use carbonation drops like i always have, I doubt that would be an issue. It is hard to believe that the extra time in what should be a fairly low alcohol environment could be making the yeast this sluggish.
I was wondering if my capper isn't making a tight seal, but I've inverted a couple full, sealed bottles and I don't notice any leakage.
Does a little extra time in primary (and secondary) really make the yeast that sluggish?