I brewed up a pretty hefty RIS last November. OG was 1.124 and FG ended up at 1.034, so I am right around 12% ABV. I used Wyeast 1728 and racked to secondary after one month. I left it in the secondary for 4 months before bottling. I added about 4 oz. of priming sugar and bottled it up.
Now after almost 90 days I have just a tiny amount of carbonation. I even shock up all the bottles and put them up in the garage to get a warmer temperature.
I am thinking that I have a combination of yeast that was right on the edge of it's alcohol tolerance and I also left it to settle out so long that I had very little yeast left in suspension.
I am thinking about taking some champagne yeast added to a small amount of very weak wort and then prime each bottle with a little bit of this solution (soaking the bottles in Star San, opening, priming and capping with sanitized caps). I am thinking that this will give me a little bit of fresh yeast with more alcohol tolerance to give the already added priming sugar some activity.
My only worry about this is if the new yeast will kick off too much fermentation (= bottle bombs).
Any thoughts about this or other possible solutions are appreciated.
By the way; I also oaked this with toasted spirals and added 18oz. of Makers Mark and even uncarbed it is starting to taste great.
Now after almost 90 days I have just a tiny amount of carbonation. I even shock up all the bottles and put them up in the garage to get a warmer temperature.
I am thinking that I have a combination of yeast that was right on the edge of it's alcohol tolerance and I also left it to settle out so long that I had very little yeast left in suspension.
I am thinking about taking some champagne yeast added to a small amount of very weak wort and then prime each bottle with a little bit of this solution (soaking the bottles in Star San, opening, priming and capping with sanitized caps). I am thinking that this will give me a little bit of fresh yeast with more alcohol tolerance to give the already added priming sugar some activity.
My only worry about this is if the new yeast will kick off too much fermentation (= bottle bombs).
Any thoughts about this or other possible solutions are appreciated.
By the way; I also oaked this with toasted spirals and added 18oz. of Makers Mark and even uncarbed it is starting to taste great.