HogieWan
03-28-2005, 10:50 AM
I bottled a porter over two weeks ago (probably two and a half). Usually after two weeks I have plenty of carbonation but need to leave the beer to condition for another week or so. I tend to open bottles early to taste (so shoot me) I tasted this at one week and there was slight carbonation, I tasted last night and there was more but not enough. I did reuse a yeast cake, could this be the reason for the slow carbonation? Can I assume that the yeast will finish the job, just slowly? Yes it's been at room temp, which in Louisiana is 72-75.