seanm14 Posted July 28, 2013 Share Posted July 28, 2013 Hi, Looking for some advice on rescuing a batch that I recently bottled. My rookie mistake is that I refrigerated the bottles immediately after priming rather than leaving at room temp. They were in the fridge for a week until I realised. I have taken them out now but want to if it will be salvageable, and if so, what should I do? Cheers, Sean Link to comment Share on other sites More sharing options...
Nick Posted July 28, 2013 Share Posted July 28, 2013 Hi, Looking for some advice on rescuing a batch that I recently bottled. My rookie mistake is that I refrigerated the bottles immediately after priming rather than leaving at room temp. They were in the fridge for a week until I realised. I have taken them out now but want to if it will be salvageable, and if so, what should I do? Cheers, Sean just give em a shake and let them come back to ambient temp. They will be fine Sean Link to comment Share on other sites More sharing options...
Scottie Posted July 28, 2013 Share Posted July 28, 2013 Hey Sean Normal fridge temperatures shouldn't be an issue. Let them warm up to 20'C and then give them a shake to get the yeast back into suspension, after a couple of weeks they should be getting close. Refrigerate just on for a day or so then sample it. Edit: Damn Nick that was quick [biggrin] Link to comment Share on other sites More sharing options...
Nick Posted July 28, 2013 Share Posted July 28, 2013 Hey Sean Normal fridge temperatures shouldn't be an issue. Let them warm up to 20'C and then give them a shake to get the yeast back into suspension, after a couple of weeks they should be getting close. Refrigerate just on for a day or so then sample it. Edit: Damn Nick that was quick [biggrin] Thats what she just said Link to comment Share on other sites More sharing options...
Scottie Posted July 28, 2013 Share Posted July 28, 2013 [lol] You're bad[bandit] Link to comment Share on other sites More sharing options...
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