Home Brew Forums > Home Brewing Beer > General Beer Discussion > RIS-12% not carbing after 90 days
LinkBack Thread Tools
Old 07-22-2013, 07:29 PM   #11
Feedback Score: 1 reviews
Golddiggie's Avatar
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 480 Times on 421 Posts
Likes Given: 266


Give it more time before you make any changes. Bottling without adding more yeast, that close to the tolerance of the yeast will make carbonation take longer. Adding fresh yeast, to something with that high of an ABV (already) can be tricky. You can shock the yeast that you add, making it take longer to carbonate. You can also have bottle bombs due to wine yeast eating sugars that the beer yeast won't.

Wyeast 1728 can go beyond 12%. Since you have SOME carbonation already, just give it more TIME. Six months (or more) is NOT uncommon in bigger brews.

BTW, for the next batch, consider carbonating on CO2 (in keg). It really is the only way to get carbonation closer to your time frame.

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
Reply With Quote Quick reply to this message
Old 07-25-2013, 10:04 PM   #12
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Rockford, IL
Posts: 101
Liked 4 Times on 4 Posts


Ok, I'll give it some more time (another 2-3 months). I like my stouts to have a light carbonation, but I guess if worse comes to worse I can just chill these and drink them as is.

Camping57 is offline
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:05 AM   #13
Feedback Score: 0 reviews
Join Date: Nov 2012
Location: Fort Davis, Texas
Posts: 215
Liked 22 Times on 16 Posts
Likes Given: 133


I use lots more than 4 oz. priming sugar in mine because I wasn't getting the carbonation I wanted.

jungatheart is offline
Reply With Quote Quick reply to this message
Old 07-26-2013, 05:10 AM   #14
Feedback Score: 0 reviews
Join Date: Apr 2010
Location: Seattle
Posts: 531
Liked 37 Times on 30 Posts
Likes Given: 4


Im thinking its the 18oz of bourbon. That's the trade off you make when adding and whiskey to a beer. Couldn't hurt to add yeast/sugar, but with that much bourbon, I'm not at all surprised that its not carbing, and I'm not sure that the yeast/sugar will do much.

RainyDay is offline
Reply With Quote Quick reply to this message
Old 07-27-2013, 01:56 AM   #15
Senior Member
Feedback Score: 0 reviews
smokinghole's Avatar
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,916
Liked 124 Times on 102 Posts
Likes Given: 12


Good luck. I just poured a little more than a case worth of 13% stout into a keg to force carb and rebottle. I brewed it two years ago almost. It sat in bottles for a year and it never developed carb. So i sanitized, purged and ran constant CO2 into the keg and dumped the bottles into a CO2 blanket. Its sitting at room temp at 20psi now.


Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
10 days in the fermenter, no action in the last 5-6 days somemofo Fermentation & Yeast 13 11-27-2012 02:18 PM
Natural Carbing and Force Carbing Together? rhinofarts Bottling/Kegging 6 05-14-2012 11:15 PM
Carbing Temp? Carbing in a growler? 03rangerxlt Beginners Beer Brewing Forum 2 03-19-2012 01:35 AM
Natural carbing vs. co2 carbing and... Armen_Tamzarian Bottling/Kegging 2 02-11-2011 11:47 PM
5 days carbing Q scrambledegg81 Fermentation & Yeast 3 10-18-2009 08:32 PM

Newest Threads