New answers tagged carbonation
Great read / tips thank you, My brew is not carbonating. So I'll move it from basement 65f Up two stories 75f. Give it 5to7 days, and let you know how it works. Thx
Commercial kegs in distribution, either in transit or in waiting to be put on tap in bar are … exactly the situation you describe. It will be just fine. You don't really need to add any additional headspace pressure over the pressure to reach you intended carbonation level. Hop flavors fade over time, of course, but that's unrelated to your question.
I have been traveling a lot for the last year and haven't been home to drink much of my beer, so I have been doing this without any serious issue. I didn't add quite so much extra pressure when I was disconnecting the CO2, but I wouldn't expect that to cause problems. In my experience it does not keep it especially fresh. Right now in my keg I've got a nice ...
The thing about champagne yeast (and other wine yeasts) is that they have been selected to eat a lot a of fermentable sugar with little nutrients around. Another facet of this is, even though the yeast is recommended for a particular temperature doesn't mean it won't ferment outside that range, or wake up later to finish the job. As long as there is live ...
It's possible that the yeast isn't going to sleep fast enough. You could try putting the bottles into the freezer for a short time before refrigerating in order to reduce the temperature rapidly.
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