carbonation problem

I made a simple lager using light DME, liquid malt extract, and crystal malt and lager yeast. The beer fermented fine in the primary, and spent about 10 days in the secondary. I bottled the beer using 3/4 cup corn sugar. It spent 8 days in the bottles at room temperature. My wife then put the beer in the fridge without checking the carbonation level. I tried a beer after it spent about 4 hours in the fridge, and it had some carbonation, but not much. Will it do any good (or harm) to take the beer back out of the fridge and try to allow more carbonation at room temerature? Any help would be appreciated. Thanks!
Reply to
I've found that it takes 2 weeks minimum to carbonate decently after time spent in secondary. You can certainly take the beer out of the fridge and let it go at room temp again with no harm. However, you might just let it sit in the fridge for a month or so and the yeast should eventually get around to carbonating just fine. Also you called it a lager but mentioned no lagering in your process, I only mention this because I've recently starting letting my beers condition a lot longer than I used to; I suppose I'm getting more patient but a month's cold conditioning REALLY makes a difference - a tasty difference!
Reply to
Randal Chapman
That's exactly the right thing to do.
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us
Reply to
Denny Conn

One thing that seemed to speed it up immensly for me was to fill the bottles closer to the top. This was I was getting acceptable carbonation at one week, two weeks were fantastic.
I don't miss the bottling one bit now though I must admit.
Reply to
Joe Blow

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