I brewed / bottled my belgian quad (1.092 OG 1.010 FG) back in April/May. I mashed this really low (accidentally), so very dry/alcoholic! I used WLP500 Trappist Ale Yeast. I am surprised that that yeast attenuated so far down! Bottled with 6.8 oz DME for priming (6 gallon batch) aiming for 2.5 volumes of CO2. anyway, 8 weeks later and I just have a slight tongue tingle of carbonation. I've read all the threads about slow carbing/not carbing and am okay to wait longer on this, but it seems that WLP500 is already off the charts for attenuation (88% apparent attenuation in my beer vs. the 75-80% listed by White Labs).
so...should I wait it out a few more months...or do something drastic. If I act now, I'm leaning toward popping the caps and putting a few flakes of dry champagne yeast into each bottle and recapping. thoughts?
If I do this, should I a) chill down the bottles first? b) hydrate the dry yeast? c) have my head examined? d) all of the above e) none of the above
Thanks for your help and suggestions.