So it’s that time of year, I’ve had my first complaint about flat beer.
This is a seasonal occurrence. After bottling, the beer or cider needs to sit at much the same temperature as it was fermented. It can handle a little cooler but not a lot. So definitely no refrigeration or storing in the cellar for at least 3 weeks.
The reason for this is that the leftover yeast needs to convert the sugar or carbonation drops added to the bottle into carbon dioxide. For this to occur it needs to be at a temperature that the yeast can live.
At this time of year brewer’s beers go flat because the bottles are cold due to decreasing temperature. While in the fermenter brewers usually maintain the temperature of the brew well. Also the brew is a bigger mass and can sustain it’s own heat a little better than it can in a bottle.
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