Will a bottle continue to carbonate if you take it out of fridge?

[Muskogeee]

Well the title basically says it all.

Say you put a few bottles in the fridge and then when you crack one open it isn't as carbonated as you would hope. Can you take them all back out and let them get to room temperature and will they continue to carbonate if they sit for a while?

Secondary question:
Is there any way to know for sure before bottling if there is enough yeast left in suspension to carbonate? Is there any harm in stirring up the yeast cake ever so slightly and mixing it in just to be sure?

 

[Owly055]

Well the title basically says it all.

Say you put a few bottles in the fridge and then when you crack one open it isn't as carbonated as you would hope. Can you take them all back out and let them get to room temperature and will they continue to carbonate if they sit for a while?

Secondary question:
Is there any way to know for sure before bottling if there is enough yeast left in suspension to carbonate? Is there any harm in stirring up the yeast cake ever so slightly and mixing it in just to be sure?

Yes.... they will continue to carbonate....... personally I think stirring up sediment on purpose prior to bottling is probably pointless, there should be plenty of yeast in the brew to carbonate it. unless it's been filtered with a very tight filter.

H.W.

 

[maffewl]

Assuming there are still fermentables in the bottle prior to the chill, then yes, the yeast will "wake" up, and go back to work. As for the yeast in suspension question, there is no need to stir the sediment up. Just rack to a bottle bucket and add the sugar, there is plenty of yeast in suspension to carbonate the bottles. To the question exactly, is there any harm in mixing it up, none other than having a ton of sediment in the bottles which won't appeal to most.