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Old 07-18-2010, 07:39 PM   #1
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Default didn't carbonate

2 and 1/2 months in the bottle. 11% abv, dark brown beer. tastes great. Not a hint of carbonation.

Is it likely that the yeast died? It was only in secondary for 6 weeks.

What should I do? Anyone ever open them up and add more yeast?

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Old 07-18-2010, 07:42 PM   #2
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I've got a Scottish 80/- that's been in the bottle that long, it was only in the primary three weeks, no secondary, and I KNOW I put priming sugar in. I've got a tiny bit of carbonation, but not much.

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Old 07-18-2010, 11:12 PM   #3
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Could be ABV is too high for that strain of yeast. If that's the case you could add stronger yeast. The alternative is that you can be patient and wait even longer, or...

...you could start kegging...

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Old 07-18-2010, 11:50 PM   #4
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Stupid question, but did you add priming sugar at bottling time? How much? What process did you use to ensure it was well mixed?

(I almost hate to ask, but you wouldn't be the first person who forgot the sugar at some point...)

What temperature is it at? My Belgian took 6 weeks to carb at 75F. My 11.8% barleywine is over 2 months and is just barely starting to carb at 68F.

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Old 07-19-2010, 12:02 AM   #5
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I used priming sugar-- same amount and same process I've used for 20+ other beers. It's been at around 70 degrees since may 6. I know I am just supposed to wait forever. But it would suck to wait forever and still not get the beer. Oh, well.

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Old 07-19-2010, 12:20 AM   #7
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I used wyeast 1056. It said the yeast tolerance was 10%. This beer is actually under 11 (maybe 10.5). Would that be enough to kill it? I thought going a little above its tolerance risked off tastes, but not killing it.

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Old 07-19-2010, 12:48 AM   #8
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Quote:
Originally Posted by Pschof View Post
I used wyeast 1056. It said the yeast tolerance was 10%. This beer is actually under 11 (maybe 10.5). Would that be enough to kill it? I thought going a little above its tolerance risked off tastes, but not killing it.
Well, if it's over it's alcohol tolerance, it's not "dead" but just can't go any higher. Pushing it a bit higher than it is supposed to be able to go won't give it off-flavors, but it means that when you add sugar to ask it to ferment more it just can't.
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Old 07-19-2010, 12:49 AM   #9
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oh, so that's my problem, then, huh? I need to get some other yeast and add it to the bottles. Dumb mistake.

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Old 07-19-2010, 12:51 AM   #10
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oh, so that's my problem, then, huh? I need to get some other yeast and add it to the bottles. Dumb mistake.
Not a dumb mistake at all! It happens all the time.
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