We've had a batch of pale ale that's had a hard start in life. This batch was destined to can condition. It was primed in the FV, but then the power supply to the canning machine cut out before it could be packaged. With nothing else we could do, we transferred the beer to an IBC and sent it to a canning contractor who kept it chilled until they had a slot free available on their machine and packaged it up for us (this was some weeks later).
Despite the long wait, we were hoping secondary fermentation would still occur in the cans once they came to temperature, but so far no luck. Does anyone have any suggestions on how we may revive the yeast and get this beer carbed? Any thoughts appreciated.
Cheers
Despite the long wait, we were hoping secondary fermentation would still occur in the cans once they came to temperature, but so far no luck. Does anyone have any suggestions on how we may revive the yeast and get this beer carbed? Any thoughts appreciated.
Cheers
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