Sasquatch
Well-Known Member
- Joined
- Jun 15, 2005
- Messages
- 539
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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....
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....