parrotpoet

Recipes 

I found a recipe online. The yeast was Wyeast 3787 Trappist High Gravity. My intended OG was 1.080 and I ended up at 1.090 and I attenuated down to about 1.020.

parrotpoet

Recipes 

it's also possible that I just undershot my priming sugar amount. I followed a couple different online priming sugar calculators - which I remember thinking seemed a bit low - but nonetheless I definitely put enough new sugar into them to merit SOME carbonation!

drewmedic23

Recipes 

hmm, your %alcohol should be under 10% so I dont think that is the problem....that yeast is good for at least 12%. I dont know what the problem could be. What is the temp you are letting your bottles sit at? Where are they (inside, outside, on top of a cabinet?) Are you sure you have a good seal with the caps?

parrotpoet

Recipes 

they've been at 70 degrees for months. caps are good. the only thing I can think of is I somehow didn't put in the priming sugar. but I'm 98 percent positive I did. oh well. maybe they'll carbonate at some point and be amazing!

drewmedic23

Recipes 

Yea thats the only other thing I can think of too. You could always grab a keg and force carb

shattstar03

Recipes 

I'm having the same issues as well, I have a high ABV beer (around 10%) and its been about 4 weeks with absolutely no carbonation. I used WLP565 yeast to ferment the batch but there is zero carbonation, no hiss when I opened the bottle or anything.

Its been hot at my place, so the beers have been sitting in 75-80% degrees temps for a few weeks now.

parrotpoet

Recipes 

I just cracked another one of my tripels, a nice pop and hiss but still pretty flat when I poured it out. tastes VERY alcoholic. It's been 9 months. ABV should've been about 10 percent although by the taste of it it might be more. I decided to add a tiny bit of extra priming sugar to one of the bottles and reseal. I'll give it a couple weeks and we'll see if that makes a difference. otherwise I guess the yeast just got beat up. I'm onto a nice 1.065 APA. might just leave the big Belgians to the masters....

shattstar03

Recipes 

What was your fermentation temp for your beer?

parrotpoet

Recipes 

I kept it between 68-70. fermentation was pretty vigorous first couple days. took about two weeks to eventually attenuate down to about 1.020. I kept the bottles at 68-70 degrees since last Jan. it's a mystery. I even added a bit of US 05 to a couple bottle a few months ago and recapped. no difference. I can only think that maybe, somehow I just ended up with WAY more alcohol then expected.

shattstar03

Recipes 

That's super interesting.. the only thing I can think of is that your primary fermentation temp was 5 degrees higher during primary fermentation.

What kind of yeast are you using? Maybe your yeast has a low alcohol tolerance.