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?
This under-carbonation is a new one for me.