I Fermented a Cherry Tart ale for about six months and then bottled with priming sugar two weeks ago. I have no carbonation right now. I then noticed that the temp of my basement was only 57 degrees…I know the temp is the issue so…I then moved my beer upstairs into 68-70 degrees…Will the beer still carbonate? or did I just mess up my batch? I have been making beer for 8 years now and I have never had this happen once. Please get back to me…
I believe it will carb. You should turn the bottles upside down, and then back upright to resuspend the yeast that flocculated in the cool temps so they wake up and get back to work.
I will try that and let you know what happens…Thanks :cheers:
Success…It did work…Just have to let it age longer I think.,…Tastes weird to me…Cherry tart ale…smells like wine but tastes like beer…pretty strong stuff though.
Glad to hear they carbed for you.
Strong beers typically get better with age, 6 months to a year or more. So, I’d say you’re right about it needing to age.