I bottled a 1.090 Belgian tripel in January and they still haven't carbonated. I can see a lot of yeast sediment in each bottle. I even tried adding a bit of extra dry yeast to a few bottles, gave them another month and still there was no change. I've resuspended the yeast several times for each bottle - gently tipping them back and forth. since January they've carbonated the slightest bit but otherwise they're flat as a pancake.
They taste sweet so I know I didn't forget the priming sugar. And they've been kept at room temperature (70 degrees or so) for the whole 9 months. any ideas on what could be the problem?
they've been at 70 degrees for months. caps are good. the only thing I can think of is I somehow didn't put in the priming sugar. but I'm 98 percent positive I did. oh well. maybe they'll carbonate at some point and be amazing!
I just cracked another one of my tripels, a nice pop and hiss but still pretty flat when I poured it out. tastes VERY alcoholic. It's been 9 months. ABV should've been about 10 percent although by the taste of it it might be more. I decided to add a tiny bit of extra priming sugar to one of the bottles and reseal. I'll give it a couple weeks and we'll see if that makes a difference. otherwise I guess the yeast just got beat up. I'm onto a nice 1.065 APA. might just leave the big Belgians to the masters....
I kept it between 68-70. fermentation was pretty vigorous first couple days. took about two weeks to eventually attenuate down to about 1.020. I kept the bottles at 68-70 degrees since last Jan. it's a mystery. I even added a bit of US 05 to a couple bottle a few months ago and recapped. no difference. I can only think that maybe, somehow I just ended up with WAY more alcohol then expected.
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