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I've had a similar issue with a brew. I just shook the crap out of it and 2 weeks later it was carbonated. The better solution would be to add some more priming sugar though.


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Carbonating with yeast and priming sugar, carbonating with a CO2 tank and aging a beer (under any number of conditions) are all different animals. You can carbonate in a keg with yeast and priming sugar (treating it as a large "bottle"), but like the other posters said, it's not going to work well at fridge temps. Aging a beer has different effects depending ...


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Conditioning (getting CO2 into the beers) will stop or slow down to a crawl in a fridge. Lagering (storing beer at fridge temps) will cause the beer to be clearer as more yeast will fall out. Oxidation will be minimized. Higher alcohols will be avoided.


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Carbonation from conditioning is cuaused by yeast. Generally, refrigerating beer reduces the temperature below the yeasts active temperature and halts conditioning. Beer taste changing from aging is cuaused by yeast and other factors. Not all beers improve with age. All beers have there prime. It may be fresh out of the fermenter, such with lower alcohol ...



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