On Thu, 08 Apr 2004 05:44:57 GMT, "Joe" <daddee2@comcast.net> wrote:
[color=blue]
>In my experience regarding poor or slow fermentation and carbonation
>1. the temp at which you ferment is very important. For ale, above 65
>MINIMUM. I prefer 72 degrees.[/color]

I just brewed a large batch (14 gallons) of English Pale Ale. It was
fermented at 55 degrees for about a week, then transferred to a 33
degree room for two weeks for cold conditioning. It turned out
delicious and very well carbonated when I bottled it.