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I opened a beer last night from a batch I bottled 9 days ago. I put it in the fridge 2 days ago. It was dead flat, but tasted great. Although a tad sweet for me.
I'm thinking it's just that I kept these bottles at 69°F for most of the time after bottling. Usually I keep them at 74°F. And I realize that 1 week is too early to really be worried, but normally I'd have some carbonation going on after day 7.
Assuming I haven't done anything wrong with measuring and mixing the priming sugar, I'm left with this one question for y'all.
Does sugar get too old? I'd run out of the priming sugar I normally use and thought I'd get rid of a bottle of corn syrup that I know has been sitting on the pantry shelf for 15 years. It's in a glass bottle and unlike the not quite as old bottle of the same syrup next to it in a plastic bottle which was too viscous to even pour, this seemed perfectly normal, although it had started to darken ever so slightly from what I assume is caramelization.
Kayro light Corn Syrup is what I'm talking about. Do you think it can somehow become unfermentable with age?
I'm thinking it's just that I kept these bottles at 69°F for most of the time after bottling. Usually I keep them at 74°F. And I realize that 1 week is too early to really be worried, but normally I'd have some carbonation going on after day 7.
Assuming I haven't done anything wrong with measuring and mixing the priming sugar, I'm left with this one question for y'all.
Does sugar get too old? I'd run out of the priming sugar I normally use and thought I'd get rid of a bottle of corn syrup that I know has been sitting on the pantry shelf for 15 years. It's in a glass bottle and unlike the not quite as old bottle of the same syrup next to it in a plastic bottle which was too viscous to even pour, this seemed perfectly normal, although it had started to darken ever so slightly from what I assume is caramelization.
Kayro light Corn Syrup is what I'm talking about. Do you think it can somehow become unfermentable with age?