Hi all. I have a batch of Northern English Brown that I bottle conditioned for 2 weeks at room temp and then moved it to the fridge for a couple weeks. Stupidly I didn’t crack one open to check the carb level. It seems to be a little under carbed. Can bring it back to room temp and roll the bottles a bit and see if it will carb more?
Thanks, Steve
sure, it might not work but it’s not going to hurt anything
cool, thanks. I might be expecting too much carbonation. Looking at the style guide, english ales should be more to the light side of carbonation. This ale had carbonation and formed a 1/2 inch head that lasts about 5 minutes or so. Still learning but enjoying the hell out of it!
That carbonation sounds about correct.
+1
and it will really depend on how much priming sugar you used for what Vol of co2 you wanted but to directly answer your question, yes, if you warm the bottles and rouse the yeast they will continue to eat the remaining sugars that might still be left for additional carbonation once they warm up and get busy.
+1. Sounds like appropriate carbonation for a British beer.
Excellent. This was my first British beer. I did an extract w/grains batch and re-brewed the same beer with all grain. I wanted to see if I could easily tell the difference between them. Thanks everybody for all the info!
If it wasn’t finished I don’t see why it wouldn’t continue to carb up a bit if you warmed it up. Never tried it myself though.
What matters the most is whether or not the carbonation suits your own tastes. Preparing for a competition is another matter entirely.
They possibly would continue to build some carbonation but after two weeks they should be done. At this point it isn’t worth chasing the problem.