I brewed an American wheat and rye beer with this yeast, keep temps in the mid range, attenuated to 80%, bottle conditioned 6.5 gallons with 5.5oz of corn sugar, and it's nearly been 2 months with very minimum carbonation. It's basically English style mild flat. This yeast is good between 58-74F, and I've been Storting the bottles at a 68-70F room temp closet. This yeast is also a low flocculater, and I cold crashed to 32F for 36hrs.
What's up wit this beer? Did I do something wrong? And as for the cold crashing temp, Jamil Z said that we can go that low for cold crashing in his brew strong podcast.
What's up wit this beer? Did I do something wrong? And as for the cold crashing temp, Jamil Z said that we can go that low for cold crashing in his brew strong podcast.
