I think I put my beer in the fridge without waiting long enough for it to
carbonate (I waited about a week).

Can I just take it out of the fridge, allow it to warm back up to room
temperature so the yeast becomes active again and restarts the carbonation?

Richard

Yes

--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
[url]http://penrithgaelscc.4t.com[/url]
"Richard" <acorn@acorn.net> wrote in message
news:da24pp$2dlu$1@otis.netspace.net.au...[color=blue]
>
> I think I put my beer in the fridge without waiting long enough for it to
> carbonate (I waited about a week).
>
> Can I just take it out of the fridge, allow it to warm back up to room
> temperature so the yeast becomes active again and restarts the
> carbonation?
>
> Richard
>
>[/color]

I'm not sure if this is a good idea, while I haven't found any literature to
support my claim, I would regard this the same as taking your milk jug out
of the fridge, let it sit out on a shelf for a week & then put it back in
the fridge. Since both are heat pasteurized, you're asking for trouble from
possible Thermo & Hyperthermophilic organisms that lived through the wort
boil.

I've had this problem too...for whatever reason the beer just didn't
carbonate/condition well...I've had some in the fridge now for 2-3 months
and it has actually gotten progressively more carbonated, in fact I have a
small batch of Trappist that now foams out of the bottle when I open one and
it is so effervescent when poured into a Pils glass there is no avoiding
taking yeast & other sediment with it.

You may not have used enough priming sugar/malt/speise to properly carbonate
it during the conditioning period.

Just chalk this one up as a lesson, adjust your priming solution if
necessary or allow future batches to condition for an additional week at
room temp. I always pop one when I think they're ready..if no or too few
bubbles the rest stay put for just a while longer.

I have about 15 bottles or so of an IPA that are flat as a pancake, but
still taste good, I know IPA's should be low in carbonation, but a few
bubbles are nice to tickle the nose & throat.

Some people even use a packet of lager yeast...or so I've read, never done
that myself. Try another batch & try again, maybe by the time you bottle
the new batch, the old batch will have worked up a few bubbles.

Anyway, there's some options.

Kent

"Richard" <acorn@acorn.net> wrote in message
news:da24pp$2dlu$1@otis.netspace.net.au...[color=blue]
>
> I think I put my beer in the fridge without waiting long enough for it to
> carbonate (I waited about a week).
>
> Can I just take it out of the fridge, allow it to warm back up to room
> temperature so the yeast becomes active again and restarts the
> carbonation?
>
> Richard
>
>[/color]

I have 750ml bottles and I used two sugar drops as recommended. I've always
done that and had no problems, it just needed more time for carbonation
before putting in the fridge. I will, however, simply leave it in the fridge
and wait (I have other beer I can be drinking hehe) and try it again in a
month or two and see what it's like then.

Thanks,

Richard

"blah" <blah@blah.com> wrote in message
news:TG1xe.62567$wR6.937264@twister.southeast.rr.com...[color=blue]
> I'm not sure if this is a good idea, while I haven't found any literature
> to support my claim, I would regard this the same as taking your milk jug
> out of the fridge, let it sit out on a shelf for a week & then put it back
> in the fridge. Since both are heat pasteurized, you're asking for trouble
> from possible Thermo & Hyperthermophilic organisms that lived through the
> wort boil.
>
> I've had this problem too...for whatever reason the beer just didn't
> carbonate/condition well...I've had some in the fridge now for 2-3 months
> and it has actually gotten progressively more carbonated, in fact I have a
> small batch of Trappist that now foams out of the bottle when I open one
> and it is so effervescent when poured into a Pils glass there is no
> avoiding taking yeast & other sediment with it.
>
> You may not have used enough priming sugar/malt/speise to properly
> carbonate it during the conditioning period.
>
> Just chalk this one up as a lesson, adjust your priming solution if
> necessary or allow future batches to condition for an additional week at
> room temp. I always pop one when I think they're ready..if no or too few
> bubbles the rest stay put for just a while longer.
>
> I have about 15 bottles or so of an IPA that are flat as a pancake, but
> still taste good, I know IPA's should be low in carbonation, but a few
> bubbles are nice to tickle the nose & throat.
>
> Some people even use a packet of lager yeast...or so I've read, never done
> that myself. Try another batch & try again, maybe by the time you bottle
> the new batch, the old batch will have worked up a few bubbles.
>
> Anyway, there's some options.
>
> Kent
>
> "Richard" <acorn@acorn.net> wrote in message
> news:da24pp$2dlu$1@otis.netspace.net.au...[color=green]
>>
>> I think I put my beer in the fridge without waiting long enough for it to
>> carbonate (I waited about a week).
>>
>> Can I just take it out of the fridge, allow it to warm back up to room
>> temperature so the yeast becomes active again and restarts the
>> carbonation?
>>
>> Richard
>>
>>[/color]
>
>[/color]

[color=blue]
> I think I put my beer in the fridge without waiting long enough for it to
> carbonate (I waited about a week).
>
> Can I just take it out of the fridge, allow it to warm back up to room
> temperature so the yeast becomes active again and restarts the carbonation?[/color]

Richard:

You can take it out of the fridge ... no problem whatsoever. Go ahead
and take it out and let it carbonate. Homebrewers do it all the time.
(Next time, just put one at a time in the fridge and test them until
you're happy with the carbonation and THEN put them all into the fridge
if you want).

Beer is NOT like milk. For one thing, homebrew beer is NOT pastuerized!

In a beer, the yeast have consumed almost all the "good" stuff that lead
to spoilage. Not true in milk - all the good stuff is still in there
ready to be eaten.

The beer is acidic and has hops, both of which help prevent bacterial
action.

A sealed beer is stable for YEARS, regardless of reasonable temperature
(of course, VERY high temp (100F+) will cause it to break down - it will
taste bad but will still be "safe" to drink). Milk is NOT stable and
will eventually spoil - refridgerated or not. I guess that simply means
that pastuerization isn't 100% effective and it leaves **something**
(bacteria) that will eventually overwhelm.

Derric

OK...my bad...I just assumed....

Kent

"Derric" <derric1961@removethis.yahoo.com> wrote in message
news:slrndcalet.1dl.derric1961@bhm29.hiwaay.net...[color=blue]
>[color=green]
>> I think I put my beer in the fridge without waiting long enough for it to
>> carbonate (I waited about a week).
>>
>> Can I just take it out of the fridge, allow it to warm back up to room
>> temperature so the yeast becomes active again and restarts the
>> carbonation?[/color]
>
> Richard:
>
> You can take it out of the fridge ... no problem whatsoever. Go ahead
> and take it out and let it carbonate. Homebrewers do it all the time.
> (Next time, just put one at a time in the fridge and test them until
> you're happy with the carbonation and THEN put them all into the fridge
> if you want).
>
> Beer is NOT like milk. For one thing, homebrew beer is NOT pastuerized!
>
> In a beer, the yeast have consumed almost all the "good" stuff that lead
> to spoilage. Not true in milk - all the good stuff is still in there
> ready to be eaten.
>
> The beer is acidic and has hops, both of which help prevent bacterial
> action.
>
> A sealed beer is stable for YEARS, regardless of reasonable temperature
> (of course, VERY high temp (100F+) will cause it to break down - it will
> taste bad but will still be "safe" to drink). Milk is NOT stable and
> will eventually spoil - refridgerated or not. I guess that simply means
> that pastuerization isn't 100% effective and it leaves **something**
> (bacteria) that will eventually overwhelm.
>
> Derric
>[/color]

Main Entry: pas·teur·i·za·tion
Pronunciation: "pas-ch&-r&-'zA-sh&n, "pas-ty&-, -t&-
Function: noun
1 : partial sterilization of a substance and especially a liquid (as milk)
at a temperature and for a period of exposure that destroys objectionable
organisms

"Derric" <derric1961@removethis.yahoo.com> wrote in message
news:slrndcalet.1dl.derric1961@bhm29.hiwaay.net...[color=blue]
>[color=green]
>> I think I put my beer in the fridge without waiting long enough for it to
>> carbonate (I waited about a week).
>>
>> Can I just take it out of the fridge, allow it to warm back up to room
>> temperature so the yeast becomes active again and restarts the
>> carbonation?[/color]
>
> Richard:
>
> You can take it out of the fridge ... no problem whatsoever. Go ahead
> and take it out and let it carbonate. Homebrewers do it all the time.
> (Next time, just put one at a time in the fridge and test them until
> you're happy with the carbonation and THEN put them all into the fridge
> if you want).
>
> Beer is NOT like milk. For one thing, homebrew beer is NOT pastuerized!
>
> In a beer, the yeast have consumed almost all the "good" stuff that lead
> to spoilage. Not true in milk - all the good stuff is still in there
> ready to be eaten.
>
> The beer is acidic and has hops, both of which help prevent bacterial
> action.
>
> A sealed beer is stable for YEARS, regardless of reasonable temperature
> (of course, VERY high temp (100F+) will cause it to break down - it will
> taste bad but will still be "safe" to drink). Milk is NOT stable and
> will eventually spoil - refridgerated or not. I guess that simply means
> that pastuerization isn't 100% effective and it leaves **something**
> (bacteria) that will eventually overwhelm.
>
> Derric
>[/color]

Josh Button wrote:[color=blue]
> Yes
>[/color]
Your having put it in the fridge slowed down the metabolism of the
yeasts whose final mini-fermentation in the bottle makes the carbonation

Yodar

On Sat, 02 Jul 2005 00:21:13 GMT, Yodar <JStrain4@cfl.rr.com> wrote:
[color=blue]
>Josh Button wrote:[color=green]
>> Yes
>>[/color]
>Your having put it in the fridge slowed down the metabolism of the
>yeasts whose final mini-fermentation in the bottle makes the carbonation
>
>Yodar[/color]

They already alluded to knowing that. They want to know if taking it
out of the refrigerator and allowing it to warm back up will allow the
bottles to finish carbonating.

The anwer was given, it was correct, yet you felt you needed to repeat
what the OP already knew. I guess you just like seeing your posts
appear?