Originally Posted by Shinglejohn
Pietro, I think the yeast is slow to carb. I have been kegging the last few batches but when i bottled i do remember them carbing slow. They did eventually carb up though.
Quick follow-up to this, I roused the yeast by shaking the bottles/cases, moved the bottles to a place in the house where it is usually 70 degrees or more (shelf above the dryer in a closet), and after a week, I notice a lot more carbonation. A very good beer! Going to leave it up there another week/two weeks then age them in a 60 degree cellar. Getting some acetaldehyde and fusels (my recipe came out @ 9.3% abv). Hopefully those will mellow out after some aging.
For the people brewing this, that is 6 weeks before head-forming carbonation (no re-pitch @ bottling)
Thanks for the recipe and the advice!
BTW, would definitely add the spices @ the end of the boil next time, especially the ginger...didn't get much out of it by with secondary-only. Spice tea to secondary or boil.