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Matt Gill

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Hello folks,

New to this and I've made a rookie mistake, for secinseco fermentation I moved my bottles to a cool garage and the result is two weeks later my lager is flat as flat can be.
Will moving my bottles back to a warm space kick start the secindsec fermentation and give me nice fizzy suds or am I stuck with 40 bottles of medieval lager?
 
They will be fine if you move them to somewhere around 20 degrees, you might need to turn the bottle upside down once to disturb the sediment (that’s what I do anyway)
Good luck and enjoy your brew when it’s ready
 
Matt Gill said:
Hello folks,

New to this and I've made a rookie mistake, for secinseco fermentation I moved my bottles to a cool garage and the result is two weeks later my lager is flat as flat can be.
Will moving my bottles back to a warm space kick start the secindsec fermentation and give me nice fizzy suds or am I stuck with 40 bottles of medieval lager?
Click to expand...

It would help to know what your batch size was, the amount of priming sugar used, whether you cold crashed or not. All these factors will affect how well and how fast bottles will carbonate. I always let my bottles sit at room temperature for a week because it gives the yeast the best environment to eat the sugar and carbonate, then its into cold store. Trying bringing a few back into the warm for a week.
 
You've nothing to lose but time.
If you leave them in the cold place, they'll probably stay flat.
If you move them back in to the warm, they may also remain flat, in which case you were no worse off than the two weeks it took to find out.
Chances are the yeast will kick start and do it's stuff though.
A little gentle disturbance may help.
 
Secinseco fermentation sounds much cooler than secondary fermentation. I think we should all adopt the term.
 
Sounds Italian to me and sexy, maybe the missus might drink some if its Secinseco
 

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