I recently discovered that two batches of strong beer I bottle conditioned and aged for 3 months have insufficient carbonation. These were my first two batches using the new "malt tablets". I followed the dosing rate suggested with 7 for each 22 oz bottles. They were kept at about 72 F during conditioning. Any suggestions on recarbonating?
Re-open and add additional tabs?
Re-carbonation
Moderator: Jimmy Orkin
- Jimmy Orkin
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Re: Re-carbonation
Just to make sure that your priming addition is spent, you could roust the yeast from the bottom and warm the bottles to about 80f for a week and see if you get more carbonation.
Jimmy Orkin
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