I bottled my 11.6% abv Double IPA about 24 days ago.
I sampled a bottle and it had absolutely no carbonation.
I used a little over 4 oz. of dextrose for priming.
Is it the high alcohol content that's inhibiting my yeast to do anything else?
I just realized that it was only a 3 gallon batch...maybe I used too much sugar for the small amount of yeast I had left?
Any input would be greatly appreciated.
Depending on what yeast strain you used it may carbonate if left warm for a long period of time. If you used something like Wyeast 1056, or WLP001 then you are pretty close to the max levels of alcohol that they can take. They may just be too tired to finish the job.
Did you repitch before bottling? If not you may be screwed. Big beers like that really wear out the yeast. I always repitch before I bottle a big beer. I learned that the hard way. I hope it all works out.
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