My Pumpkin Blonde has gone flat!
Today marks the 17th day of bottle conditioning, with the past 36 hours spent in the fridge. Upon pouring the first two and a half bottles, they're all decarbonated. The flavor, color, and aroma are all right where I was hoping it would be, but there is zero head and zero drinkability.
I've been reading that the temperature in storage has a lot to do with the carbonation (I've haven't had this issue with the past two brews), so could it be that they've been in the fridge too long? This question confuses myself, as refrigeration shouldn't completely kill CO2, no?
I suppose there could be other factors to the lack of carbonation such as dead yeast or lack of sugars for said yeast to consume.
Anyway, I've got about a half dozen pints left. Is there any way I can salvage this batch or is it doomed to be for the porcelain king?
*EDIT
I didn't add any priming sugar between fermentation and bottling. Can this still be done or is it too risky? I mean, at this point what've I got to lose...
Today marks the 17th day of bottle conditioning, with the past 36 hours spent in the fridge. Upon pouring the first two and a half bottles, they're all decarbonated. The flavor, color, and aroma are all right where I was hoping it would be, but there is zero head and zero drinkability.
I've been reading that the temperature in storage has a lot to do with the carbonation (I've haven't had this issue with the past two brews), so could it be that they've been in the fridge too long? This question confuses myself, as refrigeration shouldn't completely kill CO2, no?
I suppose there could be other factors to the lack of carbonation such as dead yeast or lack of sugars for said yeast to consume.
Anyway, I've got about a half dozen pints left. Is there any way I can salvage this batch or is it doomed to be for the porcelain king?
*EDIT
I didn't add any priming sugar between fermentation and bottling. Can this still be done or is it too risky? I mean, at this point what've I got to lose...