Yeah...im that guy. So i had a batch of ginger beer brewing for about a month before bottling at 1.000. Backsweetened aand primed with sugar, and squeezed the pet bottles so as to get in indication of when they might be ready.
After taking 10 days or so to expand, although still not bulging, there is little more than a slight fizz... what is happerning here? Was there not enough yeast left in the brew to go to work on priming? Could i potentially mix up some yeast and add a bit to each bottle to kick of priming?
After taking 10 days or so to expand, although still not bulging, there is little more than a slight fizz... what is happerning here? Was there not enough yeast left in the brew to go to work on priming? Could i potentially mix up some yeast and add a bit to each bottle to kick of priming?
