I recently bottle conditioned a 10.9% abv Belgian beer and it didn't even get remotely carbonated. Is this because the yeast was just too worn out from the original fermentation?
Also, does anyone happen to know an easy solution to this, I can't think of anything that would be worthwhile? It's not a huge deal because it's still pretty good flat.
Also, does anyone happen to know an easy solution to this, I can't think of anything that would be worthwhile? It's not a huge deal because it's still pretty good flat.
