To rouse or not to rouse...

[Crystal_Ball]

I bottled my Patersbier (100% pilsner) 4 weeks ago and when I opened a couple at the weekend they were flat.
I primed each bottle with 1/2 teaspoon of brewing sugar as I generally do. The FG was 1.008
I put the bottles in the garage to carb and condition as I have done recently, but maybe it was too cold???

I have brought them back in the house to warm up and hopefully carb, but should I rouse the bottles to help the yeast into suspension start the carbonation? Or will I invite some bottle bombs?
I have a spare fridge/inkbird that I could put them in if a particular temp would be needed?

 

[Leon103]

Firstly I think they are under carbed but they should have some fizz. What temp was the garage. Giving the bottle a little shake won't crate bottle bombs. We all post bottles all the time and they don't explode.

 

[Pfeffer]

The yeast will be stressed by the cold. Depending on the flocculation pattern of the yeast, shaking might be a bad idea. Yeast will do it's thing, even when it dropped out of suspension. It might be a tad slower, but it won’t make a huge difference.

Just put it at roomtemp for a couple of weeks and hopefully the yeast will make a comeback.

 

[Cwrw666]

It's way too cold outside now. You need to bring them inside somewhere warm for a couple of weeks to get the yeast going again. Then put them outside to store.

 

[Crystal_Ball]

Firstly I think they are under carbed but they should have some fizz. What temp was the garage. Giving the bottle a little shake won't crate bottle bombs. We all post bottles all the time and they don't explode.

Tricky to say what the temp garage was, but at a guess around the 10-12C mark?? I have just checked my records and a rye beer that I bottled the same day I have tried and IS carbonated.

Good point about the posted bottles as I have even swapped one with you!