Ozwald wrote:Brewbs wrote:It's aged for 2.5 weeks in my basement. The basement was 70ish for the first week and a half and then cooler for the last week after we had to turn on the A/C.
Start cooler & raise temp toward the end of fermentation. Letting the yeast cool down when they're trying to finish up is generally a bad idea.
I think he's referring to his temp while carbonating.
Ozwald wrote:Brewbs wrote:I've now sampled 3 bottles from different points in the bottling process and they are all the same.
That much is good. If they're all the same, you likely got a good mix in the bottling bucket. Raising the temp & being patient is also a wise idea. My guess is that the caps are on fine & that they just need a little more time.
Yeah, checking early mid and late during the bottling run, if they are all the same, sugar likely isn't your issue. At this point I'd guess it's either time or yeast. Time is the easiest to handle, and moving a case up stairs where it's a bit warmer should let you know where it's gonna be. I generally figure that the first month or so in the bottle most batches will end up at their final carbonation level at that point, so I rarely get too worried this early. Give it more time, if you've got a faint hiss as you open them, at least your yeast has done something, just needs to do a bit more to get you where you want.
