Newbee(r)
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- 8/10/09
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I have an american pale ale that has refused to budge below 1.018 for 2 weeks. Have done all the sensible things advised on this site in other threads, gentle shakes of the fermenter to suspend the yeast, warmer room, repitched, prayed to relevant deities, rejected said deities etc.
Visual inspection gives clear indication - locked Co2.
So. I have no real option at 3 weeks but to bottle - in P.E.T for safety of course. What I am thinking is, will lagering it for a month put the yeast to sleep sufficiently to reduce the overall impact of overcarbonation, or will it get active as soon as it is put in room temp again?
J
Visual inspection gives clear indication - locked Co2.
So. I have no real option at 3 weeks but to bottle - in P.E.T for safety of course. What I am thinking is, will lagering it for a month put the yeast to sleep sufficiently to reduce the overall impact of overcarbonation, or will it get active as soon as it is put in room temp again?
J