Now, I usually crash cool for a few days and keg.
Last week I bottled a Grätzer/Grodziskie style beer, since I read that the original brewery fined theirs, that's what I did.
After about 2 weeks crash cooling at around 1°C , I used the online priming calculator I've always used.
However, I'm assuming due to such an extented crash cooling, that the beer had less disolved CO2 than the calculator assumed since carbonation is almost non existant.
There is a little yeast activity in the bottles going on, but it's slower than I've seen before, so maybe there is hope that it will eventually be fizzy?
Moving forward, I have a batch of lager in the fridge @1°C crashing that I plan to bottle soon.
(It was brewed 24-11-15 and other than a diacetyl rest has been @10°C the whole time until last Monday)
Can anybody give me a few pointers on getting this batch carbed up properly?