bpac

Recipes 

I brewed a brown ale that is about 8.5%. FG was about 1.012 if I remember correctly, then at bottling time I added a half ounce of hazelnut extract. Also added 4 oz priming sugar, boiled for a min or so. Now, 3 weeks later, I have very little carbonation. When I do a rigorous pour, I get no head, but as I drink, you can feel some slight carbonation in the liquid. I read on some site that i may want to uncap all the bottles, add a grain or 2 of dry yeast flakes and recap. the beer doesn't have too much residual sweetness, so i was thinking about adding a drop or 2 of maple syrup or molasses and adding the flakes. what do you guys think?

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Primary: Surly Furious Clone, Dark Mild, Apfelwein
Conditioning: Nutella Brown Ale, Saison
Drinking: Oatmeal Stout, PSA IPA
Next: Hefe, and an Experiment

bpac

Recipes 

Oh, and it's been sitting at between 65-68 degrees, which I know is a little low.

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Primary: Surly Furious Clone, Dark Mild, Apfelwein
Conditioning: Nutella Brown Ale, Saison
Drinking: Oatmeal Stout, PSA IPA
Next: Hefe, and an Experiment

Homebrewtastic

Recipes 

Leave it alone. I like to let all of my stronger beers carb up for at least 6 weeks. I'm not exactly sure why it takes longer, but it just usually does. My guess is that at the end of a brew that big of a beer the yeast are more worn out and less healthy, and just need more time to do the job.

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On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

redde2brew

Recipes 

Adding yeast to a bottle could a risky thing. The last thing I bottled was a belgian tripell 9% most big beers takes longer as said in above post.

balzern

Recipes 

I would say move it somewhere 70-75 for a week and see how it is then.

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Primary: None
Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




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"All for brew. Brew for all."

itsme6582

Recipes 

The high alcohol content in the beer is slowing down the yeast. Be patient. They just need a little more time.

bpac

Recipes 

thanks all!

__________________
Primary: Surly Furious Clone, Dark Mild, Apfelwein
Conditioning: Nutella Brown Ale, Saison
Drinking: Oatmeal Stout, PSA IPA
Next: Hefe, and an Experiment

bpac

Recipes 

Just curious, what's risky about it? bottle bombs? off flavors?

__________________
Primary: Surly Furious Clone, Dark Mild, Apfelwein
Conditioning: Nutella Brown Ale, Saison
Drinking: Oatmeal Stout, PSA IPA
Next: Hefe, and an Experiment