I made a 4.5 gallon batch of high gravity beer (started with a 1.110, and finished with a 1.024). Love the taste of it. I ended up only bottling half of it, and putting the rest to age in a small oak barrel for a couple months.
After using 3/8 of a cup of priming sugar to bottle the first half of the batch, and conditioning at 70F for 4 weeks, my beer came out completely flat. I used WL001, which will tolerate that level of alcohol just fine according to my LHBS and WL website, confirmed by my attenuation rate.
Guess I have 14 bottles of flat high alcohol beer to drink....
When I go to bottle the remaining 10L of this beer, should I use more priming sugar? Or did I kill all remaining yeast and try those dreaded carbonating caps?
A general rule for priming is 1oz per gallon of beer, 3/8 cup seems a little light but give them more time, high gravity beers sometimes take longer, a lot longer to carbonate. In the future you should weigh out your sugar, not measure, there can be a big difference between the two measurements.
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