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Old 11-05-2011, 01:32 AM   #1
bferullo
 
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I made this small batch since I can only mash 13 lbs with my setup. It was my first higher gravity beer. The bottles have conditioned at around 70 degrees for almost 6 months now. There is NO carbonation. Any I was thinking of dropping a carb tab in. I know there are some posts regarding this, but I haven't seen any that dealt with higher gravity beer. Here is the recipe.

8 lbs Pale Malt (2 Row) US (2.0 SRM) 59.5 %
2 lbs Gambrinus Dark Munich Malt - 30L (30.0 S Grain 14.9 %
11.2 oz White Wheat Malt (2.4 SRM) 5.2 %
8.0 oz Brown Malt (65.0 SRM) 3.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 3.7 %
4.0 oz Chocolate Malt (412.0 SRM) 1.9 %
1.50 oz Goldings, East Kent [5.40 %] - First Wort Hop
1 lbs 8.0 oz Trader Joe's Organic Brown Sugar (8.0 SR Sugar 11.2
2.00 oz Goldings, East Kent [5.40 %] - Boil 90.0 Hop
0.25 tsp Irish Moss (Boil 10.0 mins) Fining - 1.00 oz Goldings, East Kent [5.40 %] - 1.50 oz Goldings, East Kent [5.40 %] - Boil 0.0 Hop
1.0 pkg Northwest Ale (Wyeast Labs #1332) [125.0 Yeast -

Bottle carbed with 42 grams priming sugar. The batch yield was approx 3 gallons and I was hoping for a 2.2ish carb level.

Can this brew be saved? Flavor profile came out great, but beer is completely flat.

 
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Old 11-05-2011, 01:45 AM   #2
janivar123
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You can try adding a little yeast to the bottles
Adding more sugar after you already primed is asking for bombs if the yeast finally decide to eat
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Old 11-05-2011, 01:48 AM   #3
bferullo
 
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any advice on how to do that without infecting the beer. I have a pack of Safale S04 in the fridge.

 
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Old 11-05-2011, 01:52 AM   #4
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rehydrate said yeast in water (or use liquid) in a sanitized container, get a children's medicine dropper with ML gradients like this,



Sanitize it, open beer bottle, suck up slurry into sanitized eyedropper, squirt 1 ml of yeast into bottle, then re-cap. Give the bottles a shake, and then walk away for another 2-3 weeks to give that yeast a chance to do the job.
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Old 11-05-2011, 01:54 AM   #5
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I work as a pharmacist. I think I can I get my hands on some droppers. THANKS!!!!

 
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Old 11-11-2011, 03:01 PM   #6
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Added 1 ml of the slurry to each bottle 11/10. We shall see what happens now. Hopefully this does the trick.

 
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Old 11-11-2011, 05:45 PM   #7
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I had a Belgian Golden Strong that didn't carb up after 6 months. Finally, after like 2 years, I got some good yeast and got ready to dose the bottles. Popped one open just to heck it and it was carbed...

So I put the yeast in a flask to build up for freezing (I had opened it up ahead of time).

Later, I found another bottle that was NOT carbed. Flat and sweet.... Oh joy...

 
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