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Old 03-04-2011, 04:10 AM   #1
bpac
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Nov 2010
Philadelphia, PA
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I brewed a brown ale that is about 8.5%. FG was about 1.012 if I remember correctly, then at bottling time I added a half ounce of hazelnut extract. Also added 4 oz priming sugar, boiled for a min or so. Now, 3 weeks later, I have very little carbonation. When I do a rigorous pour, I get no head, but as I drink, you can feel some slight carbonation in the liquid. I read on some site that i may want to uncap all the bottles, add a grain or 2 of dry yeast flakes and recap. the beer doesn't have too much residual sweetness, so i was thinking about adding a drop or 2 of maple syrup or molasses and adding the flakes. what do you guys think?
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Old 03-04-2011, 04:23 AM   #2
bpac
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Nov 2010
Philadelphia, PA
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Oh, and it's been sitting at between 65-68 degrees, which I know is a little low.
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Old 03-04-2011, 04:55 AM   #3
Homebrewtastic
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Jun 2009
San Antonio, Texas
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Leave it alone. I like to let all of my stronger beers carb up for at least 6 weeks. I'm not exactly sure why it takes longer, but it just usually does. My guess is that at the end of a brew that big of a beer the yeast are more worn out and less healthy, and just need more time to do the job.
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Old 03-04-2011, 05:25 AM   #4
redde2brew
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Aug 2010
nc
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Adding yeast to a bottle could a risky thing. The last thing I bottled was a belgian tripell 9% most big beers takes longer as said in above post.

 
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Old 03-04-2011, 01:23 PM   #5
balzern
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Sep 2010
Pennsylvania
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I would say move it somewhere 70-75 for a week and see how it is then.
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Old 03-04-2011, 01:32 PM   #6
itsme6582
 
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Nov 2009
Cleveland
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The high alcohol content in the beer is slowing down the yeast. Be patient. They just need a little more time.

 
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Old 03-06-2011, 03:20 AM   #7
bpac
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Nov 2010
Philadelphia, PA
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thanks all!
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Old 03-09-2011, 03:55 PM   #8
bpac
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Nov 2010
Philadelphia, PA
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Quote:
Originally Posted by redde2brew View Post
Adding yeast to a bottle could a risky thing.
Just curious, what's risky about it? bottle bombs? off flavors?
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