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Old 04-15-2013, 02:41 AM   #11
Ogri
 
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Quote:
Originally Posted by homebrewdad View Post
Hmmm. WLP570 should be good up to 12%. However, Belgian yeasts have been known to decide to be done, and that's just it.

Do not pour the beer back into the bottling bucket - you'll oxidize them all. Instead, uncap, add a few grams of yeast per bottle, then recap.

Fresh WLP570 might be the very best answer. Barring that, you might go with somethign clean and alcohol tolerant.
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Originally Posted by hellbus
I took into consideration that it may just be taking a while. How long should I wait before it can be safely assumed that it will not carb up? Right now it has been bottled for almost 2 months, and as of today, there is zero carbonation (Well, besides just a little "pfft" when I open it).

If I did cross that threshold and want to put fresh yeast in it, how would that process work? I'd imagine I'd make a yeast starter, then scoop a little of the slurry in each bottle, then recap. I'd imagine at 10.5% the risk for infection is probably pretty low.

Thank you again for your help. I really appreciate it!
As homebrewdad alludes to in his post a yeast (although personally I'd go with a packet of dried yeast for ease of introduction to the bottle) that has the ability to handle higher ABV environments should do the trick. Fermentis T-58 and S-33 immediately spring to mind, there's also champagne yeast which can handle way higher ABV environments.

Having said that, just the fact that you heard a little "Pffft" on popping a cap suggests that a certain amount of carbonation has been achieved so maybe the yeast you used originally just ran out of steam, after having performed a pretty good job already. After uncapping a bottle maybe take a tiny taste to see if you can detect, as yet unfermented, priming sugar then add a few grains of dry yeast and re-cap.
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Old 04-15-2013, 02:45 AM   #12
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Originally Posted by HBngNOK View Post
If time doesn't work, another option might be to gently stir some lemon-lime soda in a 1 to 1 ratio into it for some kick-*** summer shandys.
A big stout mixed with carbed skeeter pee is a nice shandy.
whats this soda you speak of?

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Old 04-15-2013, 02:46 AM   #13
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Lots of posts on these forums about big beers taking a long time to carb. I'm too lazy to look for them at the moment, but they're definitely on here.

I would give it at least another month before doing anything crazy.

No harm in letting them sit. Brew more beer.

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Old 04-15-2013, 03:23 AM   #14
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Yeah, if you are getting a "pfft", it might just be taking forever. Make sure the bottles are at a ice, warm temp (~70 degrees F) and give them another few weeks.
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Old 04-15-2013, 09:52 AM   #15
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Give it another month or so it will eventually carb, my Trippel took 4 months to carb and that was probably only 2.3 or so vol (I primed for 3.3 vol) that was back in the beginning of Feb just now 6 months and it's starting to be just right, give it some time, don't add more yeast just let it do it's thing... huge beers take forever!

 
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Old 04-15-2013, 01:54 PM   #16
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My guess is since it was in primary for 3 months the yeast all mostly dropped out. Chances are when you racked to the bottle bucket it was very clear. What little bit of yeast that is in suspension is taking a long time to propagate enough to eat the priming sugar. This process is slowed even further by the high abv. It might take 6 months or more, but it should carb up.
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Old 04-16-2013, 01:54 PM   #17
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CBC-1 is a yeast that is designed for this issue.

 
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Old 04-16-2013, 03:40 PM   #18
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i think it is a reasonable mistake to make. whenever anyone asks about repitching yeast on here, people say, 'oh no need to do that.' pitching a bit of yeast (1/4-1/2 packet) when bottling a beer that has been clearing for a while is, as yooper says, 'cheap insurance.'

you could take six or seven bottles, add a pinch of dry yeast (nottingham perhaps) to each, recap and put it somewhere 70+. after ten days, see if you are happy with the carbonation. repeat at two weeks. if so, enjoy those beers while you work on re-yeasting and recapping the others.

if it was me, i sure as hell wouldn't want to wait six months or whatever for it to carb up.
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Old 04-16-2013, 03:47 PM   #19
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Quote:
Originally Posted by homebrewdad View Post
Also, do bear in mind that a 10.5% brew is possibly going to take a LONG time to carb up.
+1

I'd bet my last bottle of homebrew that you will be carbed up in a couple/few months.

Quote:
Originally Posted by HBngNOK View Post
If time doesn't work, another option might be to gently stir some lemon-lime soda in a 1 to 1 ratio into it for some kick-*** summer shandys.
I like the cut of your jib, sir!
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Old 04-16-2013, 06:20 PM   #20
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distill it
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