Priming sugar failed

[SteveDay]

Just brewed my first batch in the new apartment. Less cabinet space than
I'm used to. Normally I add priming sugar, bottle, and stick it all in a cabinet in the kitchen. Now I have smaller cabinets and a bigger fridge, so I ended putting half my batch in the cabinets, and half in the fridge. The stuff in the fridge didn't carbonate. Too cold. Whoops. Am I screwed now? Or will the priming sugar/yeast still do its thing if I take it out of the fridge for a couple weeks?

 

[LLBeanJ]

They'll carb up once you warm them up. Might not be a bad idea to turn them upside down a few times to unpack any yeast that settled out.

 

[kombat]

Take 'em out, give 'em a little shake/swirl, leave them somewhere warm (70-ish ° F), give them 2-3 weeks, they'll do their job.

 

[SteveDay]

Thanks! That's a huge relief. I was worried that half my batch was doomed to be flat. Which I could deal with if it was a porter or stout. But not a light ale like this one.

 

[BigFloyd]

As said, you're fine. To kill the yeast with cold, you have to get it below freezing with enough water present so that ice crystals form.

Think about where home brew suppliers store the vials/packs of liquid yeast before sale.

 

[SteveDay]

Haha. Yup. Makes perfect sense. Thank you