Advice on secondary fermentation

[raccoon]

I brewed up a Coopers Canadian blond the beginning of August and bottled on the 10th of August,I tried the first Bottle the other day and it seemed a bit on the flat side,actually tasted still pretty immature, so randomly picked a couple of bottles and all tasted the same,It has been quite cold here in kalgoorlie and I`m thinking it has`nt done it`s secondary fermentation due to being cold.I`v been away for a few weeks so the beer was in the pantry in the shed.

My question is, if secondary been a bit slow due to the cold,and moved it to a warmer place would secondary fermentation still take place,or should i open every bottle and place another teaspoon of sugar again and re cap.

regards

Mario

[Dogger Dan]

Mario,


If I was you warm it up a touch. Try it in another two weeks, if it is still flat then reprime (personally I hate repriming in the bottle). It may not hurt to add a grain of yeast to the bottle in case your yeast has dudded. My last comment is a "Hail Mary" type situation and should only be used as last resort

Dogger

[Oliver]

Mario,

I endorese everything that Dogger says, but add that before you put the bottles somewhere warm tip them upside down to agitate the yeast and any unfermented sugar.

Cheers,

Oliver