After 21 days I cracked open one of my German Alt's and was suprised to find very little carbonation. I used 4.5oz of priming sugar. Boiled it up and cooled to 70F before pitching into the bottling bucket. This is my 3rd beer and my first carbonation problem. The first week it was in bottles the room temp fluctuated between 66 and 69 degrees. After that it was a solid 70F. Was the early cold temp the cause of my relatively flat beer? I have heard that you can swirl the bottles to get the yeast back into suspension. Will this still work after 21 days?
This beer tastes soooo good. It just needs bubbles!
This beer tastes soooo good. It just needs bubbles!