Just looking for clarification on the following:
If I leave beer in a primary fermenter for 2-3 weeks is there concern that the yeast will not carbonate the bottled beer?
Reason I ask is I generally bottle ~1.5 weeks and have no issues, but I made an apple wine which I left for 4 weeks. When I bottled the apple wine and added the priming sugar, it did not carbonate. No big deal because my wife liked it the way it was.
Another situation is one time after fermenting in a carboy for 2 weeks I transferred to a bottling bucket. Left it in there for 24 hrs and bottled and it didn't carbonate well.
I'm going to brew the blood orange Belgian wit here: https://www.homebrewtalk.com/f71/blood-orange-belgian-wit-243503/
Bit new to this whole thing, just want to be sure I fully understand this so I don't end up bottling beer which would never carbonate. Is this something I should worry about? What if I leave the beer alone in the primary for 5 weeks because I was away on a trip? How long is yeast generally viable?
Edit: My brew room is ~16C which has been fine. I do wonder if it is a poor temperature for newly bottled beer to sit, or if it should be warmer.
If I leave beer in a primary fermenter for 2-3 weeks is there concern that the yeast will not carbonate the bottled beer?
Reason I ask is I generally bottle ~1.5 weeks and have no issues, but I made an apple wine which I left for 4 weeks. When I bottled the apple wine and added the priming sugar, it did not carbonate. No big deal because my wife liked it the way it was.
Another situation is one time after fermenting in a carboy for 2 weeks I transferred to a bottling bucket. Left it in there for 24 hrs and bottled and it didn't carbonate well.
I'm going to brew the blood orange Belgian wit here: https://www.homebrewtalk.com/f71/blood-orange-belgian-wit-243503/
Bit new to this whole thing, just want to be sure I fully understand this so I don't end up bottling beer which would never carbonate. Is this something I should worry about? What if I leave the beer alone in the primary for 5 weeks because I was away on a trip? How long is yeast generally viable?
Edit: My brew room is ~16C which has been fine. I do wonder if it is a poor temperature for newly bottled beer to sit, or if it should be warmer.