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Old 07-26-2009, 04:24 PM   #1
May 2009
Ann Arbor, MI
Posts: 30

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.

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Old 07-26-2009, 04:34 PM   #2
eschatz's Avatar
Dec 2007
Terre Haute, IN
Posts: 3,434
Liked 35 Times on 19 Posts

move it to a warm area for 3 weeks and see what happens.
play the bass, brew the beer

What's tappening? :D

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Old 07-26-2009, 10:14 PM   #3
Nov 2008
Posts: 168

From my calculator, 4 oz should give you 3.3 volumes of Co2, that's mighty bubbly. It will carb, its just a matter of time.

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Old 07-27-2009, 01:59 AM   #4
Brewmasters Warehouse
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Mar 2007
Atlanta, GA
Posts: 1,818
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Depending on what yeast strain you used it may carbonate if left warm for a long period of time. If you used something like Wyeast 1056, or WLP001 then you are pretty close to the max levels of alcohol that they can take. They may just be too tired to finish the job.

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Old 07-27-2009, 03:07 AM   #5
Aug 2008
Porter, Indiana
Posts: 193
Liked 2 Times on 2 Posts

Did you repitch before bottling? If not you may be screwed. Big beers like that really wear out the yeast. I always repitch before I bottle a big beer. I learned that the hard way. I hope it all works out.
Proud supporter of Brett, Lacto, Pedio and all the other critters your brewing friends warn you about.

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Old 07-27-2009, 05:22 PM   #6
Dec 2008
People's Republik of Illinois
Posts: 21
Liked 1 Times on 1 Posts

I always use the sugar tabs and make sure I leave at least an inch between the liquid level and the bottle top. Never had an issue, even with starchy beers.
Don't be a sissy.

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