I have a super-hi-grav barleywine that's been sitting in bottles at about 68ºF for two months. I cracked open a bottle to test the progress, and I get barely a whimper. The beer is hardly carbonated, and it definitely tastes of live yeast (if you know what that tastes like).
I've de-settled these bottles twice in the past two months, to no avail. Three days ago, I moved them from the air-conditioned shelter of my 2nd floor, to my garage, which sits at around 85ºF. I have 16oz in a plastic bottle as a tester, and the apparent gas pressure is still not high enough (squeeze test).
Is there anything else I can do to make this awesome brew carbonate faster? Should I try another de-settling to stir up the yeasts?
Also, not that I keg, but what luck have you guys had with force-carbing barelywines in a keg?
Should I have added yeast in the bottling process? The last yeast I added was Red Star Champagne Yeast, at the start of secondary fermentation.
I've de-settled these bottles twice in the past two months, to no avail. Three days ago, I moved them from the air-conditioned shelter of my 2nd floor, to my garage, which sits at around 85ºF. I have 16oz in a plastic bottle as a tester, and the apparent gas pressure is still not high enough (squeeze test).
Is there anything else I can do to make this awesome brew carbonate faster? Should I try another de-settling to stir up the yeasts?
Also, not that I keg, but what luck have you guys had with force-carbing barelywines in a keg?
Should I have added yeast in the bottling process? The last yeast I added was Red Star Champagne Yeast, at the start of secondary fermentation.