Secondary ferment in botttles.

[spudbasher]

I have lager and old english ale that have been condtioning in room that struggles to get to 20c, its usually 18c .
This is not ideal I know ,on opening for a test drink they are still a bit sweet ,the lager looks flat but has fizz and clings to the glass but obviously its not right .
They have both had a good month now at that temp.
Can I liven up the yeast by moving it all somewhere warmer or will the yeast be dead now?
In future can I leave a brew conditioning at ideal temperature all the time until ready too chill?
How much sugar should I put in a 2ltr pop bottle (pet) and 1 pint glass bottle, and is it heaped or level?
cheers,Spud.

 

[adirob]

yeah i have a batch that will go in the pressure barrell just as i go away for a while. It wont get moved to the chilled cellar for well over a week after its out into a primed barrell. Will this be ok?

 

[crisparmour]

A month at 18 degrees should be quite enough. If it has fizz it ain't flat! The yeast will still be alive but if you put too much sugar in the bottle it might need a while... They reckon a teaspoon per litre.

Leaving a pressure barrel at room temperature for two weeks should be fine. Excess gas tends to seep out rather than explode (unlike bottles!) but if you have doubts put it in a bathtub or a large container while you are away.

 

[spudbasher]

They reckon a teaspoon per litre

Heaped or level?

When I say flat its wierd, it pours without hardly any head ,even from a hight,but what head there is (1mm) stays all down the glass ,bubbles rise ,and its like a frizzante wine ,fizz wise,if that makes any sense.

I,m just going to leave it in the warm another week, then hid it at the back of the celler.

I dont even like lager.

Cheers ,Spud.