cylered16
Active Member
I bottled my 11.6% abv Double IPA about 24 days ago.
I sampled a bottle and it had absolutely no carbonation.
I used a little over 4 oz. of dextrose for priming.
Is it the high alcohol content that's inhibiting my yeast to do anything else?
I just realized that it was only a 3 gallon batch...maybe I used too much sugar for the small amount of yeast I had left?
Any input would be greatly appreciated.
I sampled a bottle and it had absolutely no carbonation.
I used a little over 4 oz. of dextrose for priming.
Is it the high alcohol content that's inhibiting my yeast to do anything else?
I just realized that it was only a 3 gallon batch...maybe I used too much sugar for the small amount of yeast I had left?
Any input would be greatly appreciated.