Re: Where is my carbonation?

On Wed, 03 Dec 2003 18:46:51 GMT, <[EMAIL PROTECTED]> wrote:
> thanks for the advice. I'll have to try it when I'm over the flu and can
> taste again.
> 
> Why does this happen? Does the cold stunt or kill the yeast?  What is a safe
> temp range to keep the bottles in?

It stunts them.  They basically become too sluggish at cold temps and don't
consume the priming sugar.  You want to keep them at fermentation temps for
that particular strain of yeast for a week or two.  For ales that's usually
in the 65F - 70F range.

If you take the ones currently in the fridge out and let them sit at room
temp, the yeast should wake back up and carbonate them in a week or two.


John.

-- 
                           *** John P. Kolesar ***
              *** [EMAIL PROTECTED]  ---  http://www.shagg.net/ ***
                         *** Valley Mead Brewery ***
                           ***********************