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Re-ferment?

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Sasquatch

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Grr... well, I took some advice from an ex-friend, who suggested I chill a batch before all the sweetness was gone, claiming that he'd had good results (even without lager yeast proper). My result is that I have a beer that hasn't fully fermented, and tastes like maltose. I was not using lager yeast.

It was only chilled for a few days... can I warm it back up to complete the fermentation or am I screwed? Can I add more yeast to get things going again?

Waaahhh....
 

Kephren

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The yeast isn't dead... just cold and irritable. If it's still in the fermentation vessel, just put it back at room temperature and it will finish fermenting.
 
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Sasquatch

Sasquatch

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Thanks Kephren... yes, this happened to be a "Beer Machine" brew, so there has been no transfer. I took it outta the fridge, and we'll see what happens.
 

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