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Old 08-09-2011, 01:49 AM   #1
jingleheimer76
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Dec 2010
Chicago, IL
Posts: 12


So I brewed a barley wine which I bottled after 10 days in the primary and another 26 in the secondary. FG was 1.028 and ABV is 9.6%.

I've waited 5 weeks (and agitated the bottles some) but just opened a bottle and no hiss . . . no bubbles. The beer is delicious otherwise.

There is a bit of sediment at the bottom of the bottles. Should I add a carb tab and maybe a couple grains of dry yeast, recap, wait 3-4 weeks?

Other suggestions?

This under-carbonation is a new one for me.

 
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Old 08-09-2011, 01:58 AM   #2
BradleyBrew
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Nov 2010
Parris Island, USA
Posts: 1,751
Liked 92 Times on 62 Posts


I brewed a Rogue Old Crustacean Barley Wine about 6 months ago. I opened one at the two month mark and it had very little carbonation. I opened one a few days ago and its much better. I would just give it more time. Of course you did add priming sugar when bottling correct? I pretty sure that barley wines are suppose to have very little carbonation overall.

 
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Old 08-09-2011, 02:02 AM   #3
jingleheimer76
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Dec 2010
Chicago, IL
Posts: 12

yup, added 3/4 cups of priming sugar to the 5 gallon batch . . . which usually means plenty of bubbly deliciousness . . .

 
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