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- Jan 5, 2013
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Mr. Beer American Light in the LBK.
I allowed three weeks for fermentation and then bottled with 1 1/2 tsp per bottle of granulated sugar in 22oz bottles. Bottle conditioned for 3 weeks at 70 degrees and then placed in fridge for a few days. Both bottles I opened had very little carbonation.
I coldcrashed this batch for clarity and to try to get as clean a bottle as possible without the excess trub from the barrel. After cold crashing are you supposed to allow the beer to come back to room temperature? I bottled this cold from the fridge. Was there not enough yeast to carb or do I have to allow longer times for carbing due to crashing the beer?
I allowed three weeks for fermentation and then bottled with 1 1/2 tsp per bottle of granulated sugar in 22oz bottles. Bottle conditioned for 3 weeks at 70 degrees and then placed in fridge for a few days. Both bottles I opened had very little carbonation.
I coldcrashed this batch for clarity and to try to get as clean a bottle as possible without the excess trub from the barrel. After cold crashing are you supposed to allow the beer to come back to room temperature? I bottled this cold from the fridge. Was there not enough yeast to carb or do I have to allow longer times for carbing due to crashing the beer?